Thick Custard

Author: Dini from The Flavor Bender
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  • 2 cups of half and half Or half milk and half pouring cream
  • 1 cup of milk
  • 3 egg yolks
  • 1/4 cup of sugar I prefer custard to not be too sweet - You can add more if you prefer
  • 1.5 - 2 tbsp cornflour for a thick custard
  • 2 tsp of vanilla or 1/2 vanilla bean


  • In a medium saucepan, heat the milk and half and half with the sugar. Make sure the sugar dissolves.
  • In a small bowl whisk the egg yolks, vanilla and cornflour until pale and smooth.
  • When the milk is steaming, lower the heat (to low).
  • Add about 1/4 a cup of the steaming milk in a thin stream to the egg yolk mix while whisking to temper the egg yolk. Add about another 1/4 cup of milk to bring the heat of the yolk up.
  • Add the egg yolk mix in to the milk mix and whisk constantly while heating up the mix till it thickens to desired consistency.
  • After custard has thickened, place a plastic wrap along the surface of the custard to prevent a film forming on the surface. Cool to room temparature and transfer to the fridge to cool for a few hours.
  • Serve along side the Vanilla Basil & Lime Cake "Fish Fingers."