Homemade Custard

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Bring the milk to the boil and add the pulp of a vanilla pod. To do this, cut the vanilla pod lengthways and scrape out the pulp with a small knife. Vanilla pods are considerably more expensive than chemically produced vanillin, but the effort is worth it.
Separate the eggs and beat only the egg yolks with the sugar with the hand mixer for about 10 minutes to a thick, foamy mass. When the eggs are almost white, stir in the starch. Now add the egg mixture to the hot milk while stirring and let it boil while stirring constantly, preferably with a whisk.
Important: stir the mixture vigorously with the whisk and then remove the pot from the stove. If there are any lumps, you can eliminate them with a hand blender.
The mass must be poured into rinsed molds or glasses immediately. You can turn the pudding out onto plates or leave it in a glass and serve with fruit sauces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.