Don't feel daunted by the task of making homemade custard - it's much easier to make than you think and once you've tried it, you won't be able to go to pre-made custard again!

How to make custard:

  1. Use a small sharp knife to split a vanilla pod lengthways. Scrape out the seeds with the back of the knife.
  2. Add the seeds and vanilla pod to a pan of cold milk. If using vanilla extract instead, add to the finished custard after removing it from the heat. Bring mixture to just under boiling point, then turn off the heat and leave to cool for 5min.
  3. In a bowl, add your egg yolks and sugar and whisk to blend.
  4. Remove the vanilla pod from the milk and gradually whisk the warm milk into the egg mixture. This is called tempering the eggs.
  5. Pour the custard back into the rinsed out pan, and heat gently, stirring constantly for 5min, until thick enough to coat the back of a wooden spoon in a thin layer, and hold its shape when a line is drawn through it. Don’t let the custard get too hot, otherwise it will scramble. If not serving immediately, cover the surface with cling film to stop a skin forming.
Our favourite crumble recipes to try now
berry crumble bowls with scoops of vanilla ice cream on a tray with spoons.
Headshot of The GH Kitchen Team
The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time