3 Egg Yolk Custard Recipe – Easy Homemade Custard – This creamy, smooth egg yolk custard takes just a handful of simple ingredients and is perfect served warm over cakes, crumbles, puddings and fruit.
Jump to Recipe
3 Egg Yolk Custard Recipe
This easy 3 egg yolk custard is a simple homemade custard made with just a handful of ingredients. It’s creamy, smooth and perfect for pouring over cakes, puddings, fruit or your favourite dessert.
If you have three egg yolks leftover from another recipe, this is a delicious and easy way to use them up.
Why You’ll Love This Recipe
- A great way to use leftover egg yolks – If you have 3 egg yolks left over from another recipe, this is an easy and delicious way to use them rather than throwing them away.
- Quick and simple – You can have homemade custard ready in around 10 minutes.
- Simple ingredients – You only need 5 basic ingredients to make this creamy custard.
- Creamy and smooth – The egg yolks give the custard a lovely rich texture, while the vanilla adds a classic flavour.
- Perfect with desserts – Serve it warm over apple crumble, cake, brownies, puddings, baked fruit or whatever you have on hand.
- Easy to customise – Make it richer with double cream or adjust the consistency with a little extra milk.
- Made from scratch – There’s something especially good about serving warm homemade custard with a freshly baked dessert.
3 Egg Yolk Custard Recipe
This homemade custard is made with egg yolks, whole milk, sugar, cornflour and vanilla.
The cornflour helps the custard thicken while also making the recipe easy and reliable to prepare at home.
Ingredients
- 3 Egg Yolks
- 1 Cup Milk (or a mix of milk and cream)
- 3 Tablespoons Sugar
- 1 teaspoon Cornflour
- 1 teaspoon Vanilla Extract
How To Make 3 Egg Yolk Custard
Start by adding the 3 egg yolks, sugar and cornflour to a bowl.
Whisk together with a wire whisk until smooth and well combined.
Pour the milk into a saucepan and gently heat until hot but not boiling.
Slowly pour the hot milk into the egg yolk mixture, whisking continuously as you do so.
Pour the mixture back into the saucepan.
Place the saucepan over a low to medium heat and cook, stirring constantly with the whisk, until the custard thickens.
This should take a few minutes. The custard is ready when it coats the back of a spoon.
Remove from the heat and stir through the vanilla extract.
Pour the warm custard over your favourite dessert and enjoy.
How To Tell When Homemade Custard Is Ready
The custard should be noticeably thicker but still pourable.
One of the easiest ways to test it is to dip a spoon into the custard and then run your finger across the back of the spoon. If the line stays clear rather than immediately filling in, the custard is ready.
Try not to let the custard boil, as this can cause the egg yolks to overcook and the custard to become lumpy.
What Can I Serve With Egg Yolk Custard?
There are so many ways to enjoy homemade custard. Try it with:
- Apple Crumble With Oats
- Easy Pear Crumble
- Chocolate cake
- Chocolate brownies
- Bread pudding
- Sponge cake
- Sticky toffee pudding
- Steamed puddings
- Fresh berries
- Roasted or baked fruit
- Pancakes
- Waffles
It’s also delicious simply poured over a warm slice of cake.
Can I Make This Custard Without Cornflour?
Yes. Cornflour isn’t essential, but I like using a small amount because it helps the custard thicken and makes the recipe more forgiving.
If you leave it out, the egg yolks will still thicken the custard as it cooks, but you’ll need to take extra care not to overheat the mixture.
Can I Use Double Cream Instead of Milk?
Yes. For a richer custard, replace some or all of the milk with double cream.
Using whole milk gives you a lovely creamy custard while keeping the recipe simple and suitable for everyday desserts.
Can I Make Custard Ahead of Time?
Yes, you can make the custard ahead of time.
Allow it to cool, then cover and refrigerate. The custard will become thicker as it cools.
When you’re ready to serve it, gently reheat it in a saucepan over a low heat, stirring regularly. Add a small splash of milk if it has become too thick.
How To Store Homemade Custard
Store leftover custard in a covered container in the refrigerator and use within a couple of days.
Always refrigerate homemade custard rather than leaving it at room temperature.
More Easy Dessert Recipes
If you enjoyed this easy homemade custard, you might also enjoy:
3 Egg Yolk Custard
Easy homemade custard made with 3 egg yolks, whole milk, sugar, cornflour and vanilla. A simple way to use leftover egg yolks and a delicious topping for cakes, crumbles, puddings and fruit.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3–4
Ingredients
- 3 Egg Yolks
- 1 Cup Milk (or a mix of milk and cream)
- 3 Tablespoons Sugar
- 1 teaspoon Cornflour
- 1 teaspoon Vanilla Extract
Instructions
- Add the egg yolks, sugar and cornflour to a bowl.
- Whisk with a wire whisk until smooth and well combined.
- Pour the milk into a saucepan and heat gently until hot but not boiling.
- Slowly pour the hot milk into the egg yolk mixture, whisking continuously.
- Pour the mixture back into the saucepan.
- Cook over a low to medium heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon. Don’t allow it to boil.
- Remove from the heat and stir through the vanilla extract.
- Serve warm over cake, crumble, fruit, puddings or your favourite dessert.
Notes
Don’t boil the custard: Keep the heat low to medium and stir constantly to prevent the egg yolks from overcooking.
Custard too thick? Stir in a small splash of milk until it reaches your preferred consistency.
Custard too thin? Continue cooking gently for another minute or two, stirring constantly. Remember that the custard will also thicken as it cools.
For a richer custard: Replace some or all of the whole milk with double cream.
Storage: Refrigerate leftover custard in a covered container and use within a couple of days.
3 Egg Yolk Custard Recipe Video Tutorial
Here’s the video where you can watch the easy, creamy homemade custard being prepared, step by step. Hit play below or click here to watch on YouTube.
Frequently Asked Questions
What can I make with 3 egg yolks?
You can use 3 leftover egg yolks to make a simple homemade custard. This recipe combines the egg yolks with milk, sugar, cornflour and vanilla to make a creamy pouring custard.
How many servings does 3 egg yolk custard make?
This recipe makes approximately 250–300ml of custard, which is enough for around 3–4 servings, depending on how generously you serve it.
Can I use whole eggs instead of egg yolks?
This particular recipe is designed specifically for egg yolks. The yolks provide richness and help thicken the custard, so using whole eggs would change the texture and require the recipe to be adjusted.
Can I make this custard without cornflour?
Yes. Cornflour isn’t essential, but it helps the custard thicken and makes the recipe easier to prepare. If you leave it out, cook the custard gently until the egg yolks have thickened it, taking care not to let it boil.
Why is my custard not thickening?
Make sure you’re cooking the custard over a low to medium heat while stirring continuously. It can take a few minutes to thicken. The custard will also become thicker as it cools.
Why did my custard become lumpy?
The heat may have been too high, causing the egg yolks to cook too quickly. Keep the heat low to medium and stir constantly. If you do get a few lumps, you can pour the custard through a fine-mesh sieve before serving.
Can I make custard ahead of time?
Yes. Allow the custard to cool, cover and refrigerate. It will become thicker as it chills. Gently reheat it in a saucepan over low heat, stirring regularly, when you’re ready to serve it.
How should I store homemade custard?
Store leftover custard in a covered container in the refrigerator and use within a couple of days.
Can I use double cream instead of milk?
Yes. You can replace some or all of the milk with double cream if you’d like a richer, more indulgent custard.
What can I serve with homemade custard?
Homemade custard is delicious with apple crumble, cakes, brownies, sponge cake, steamed puddings, baked fruit, pancakes and waffles. It’s especially good served warm over a freshly baked dessert.
Helpful Kitchen Equipment
You don’t need any special equipment to make this easy homemade custard, but these are the kitchen tools I find useful:
Wire whisk – A simple wire whisk is all you need to whisk the egg yolks, sugar and cornflour together and keep the custard smooth as it cooks.
Small saucepan – A good-quality saucepan makes it easier to heat the milk gently and cook the custard evenly.
Measuring cups and spoons – Measuring cups and spoons are useful for accurately measuring the milk, sugar, cornflour and vanilla.
Fine-mesh sieve – This isn’t essential, but a fine-mesh sieve can be useful if you want to strain the finished custard for an extra smooth texture.
Disclosure – this post contains affiliate links.
