Beginner Friendly Vanilla Custard

Custard is literally a UK staple. Feeling sad? Have custard. Feeling happy? Have custard. Eating cake? Absolutely have custard. I think you get the point — there’s pretty much nothing that doesn’t go with it. We’ve all had those Sunday dinners that end with a steaming bowl of pudding swimming in custard. It’s comfort in liquid form.

Now, imagine my horror when I found out that Americans don’t have custard readily available in their shops. None. No cartons, no tubs, no sachets. Just… nothing. Honestly, that revelation nearly finished me. So this is my personal mission: if your local supermarket doesn’t stock it, you’re learning how to make it from scratch.

If you’ve never had proper British custard, let me explain. It’s a creamy, smooth vanilla sauce that can be as thick or as runny as you like. Some like it spoonable, like a soft pudding. Others prefer it thin enough to pour over crumble and let it soak right in. Either way, it’s rich, silky, and just sweet enough to make everything taste better.

What Does Custard Taste Like?

Think of the best vanilla ice cream you’ve ever had, now imagine it warm, more luxurious, and a little eggy in the nicest way possible. That’s custard. It’s simple but somehow feels indulgent, like a dessert hug. The flavour is mellow and buttery with that signature hint of vanilla running through it.

If your only experience of custard comes from the instant powder, homemade will blow your mind. Once you’ve tasted real custard — the kind you whisk slowly over the stove until it coats the back of a spoon — there’s no going back.

Why You Should Make Custard from Scratch

Making custard from scratch sounds fancier than it is. You only need a few basic ingredients: egg yolks, sugar, milk , and vanilla. That’s it. No mystery powders, no weird ingredients — just good, honest cooking.

And it’s completely customisable. Want it thick and rich for pudding? Cook it a bit longer. Prefer it pourable to drown your sponge cake? Stop a minute earlier. Once you’ve got the hang of it, you can whip up a batch in under 15 minutes.

Custard also plays well with pretty much every dessert. Apple crumble, sticky toffee pudding, jam roly-poly, even a cheeky slice of supermarket cake — they all get an instant upgrade when custard’s involved.

Custard isn’t just a sauce; it’s part of British culture. It’s the answer to every emotional state and every dessert situation. Hot or cold, thick or thin, it always hits the spot.

So if you live somewhere custard isn’t sold, don’t panic — make it yourself. Once you’ve had real, homemade custard, you’ll wonder how you ever lived without it. Because here in the UK, we’ve got one rule: when in doubt… have custard.

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