Vanilla Custard…

Custard is really easy to make from scratch and with just a few simple cupboard staples you can whip this up in no time. Serve with anything you wish, drink it as it is or top a trifle with it.

I highly recommend using whole milk to get the traditional creamy custard you would generally buy already made in the shops, however other milk will work but will be a thinner consistency and sometimes a little grainy but if you don’t mind that then that’s fine.

You can also find a chocolate version here > Chocolate Custard <

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Vanilla Custard


  • 200ml whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons sweetener
  • 3 egg yolks
  • 1 tablespoon cornflour


  1. In a milk pan bring the milk to a slow simmer, don’t bring it to the heat too fast or it will scorch the bottom.
  2. In a bowl whisk together the egg yolks, vanilla, sweetener and cornflour.
  3. Pour the hot milk into the egg mixture and whisk as you do to prevent scrambling.
  4. Transfer the custard back into the milk pan and simmer on a low heat whilst whisking the whole time until thick to your liking.