Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (11)
How to make custard
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 10%
CARBS 14G21% OF CAL
0G FIBER9G ADDED4G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 22G72% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, silky vanilla custard made with cream, milk, and eggs. A classic accompaniment to cakes, pies, and crumbles.
componentbritishgluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 180 ml (3/4 cup) double (heavy) cream
- 180 ml (3/4 cup) whole milk (full-fat milk)
- 4 egg yolks (from large eggs)
- 2 tsp cornflour (cornstarch if you're in the US)
- 3 tbsp caster sugar
- 1 tsp vanilla extract
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 10%
CARBS 14G21% OF CAL
0G FIBER9G ADDED4G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 22G72% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 41mg
- Total sugar
- 13g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 79mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.