James Martin Custard Recipe

This classic custard is smooth, rich, and beautifully silky, just as you would expect from a traditional British kitchen. Made with simple ingredients, it delivers a comforting vanilla flavour and a luxuriously creamy texture. It’s surprisingly easy to prepare with a little care and attention, making it suitable for beginners. From start to finish, it takes around 20 minutes.

Ingredients

For the Custard

• 500ml whole milk
• 1 vanilla pod (or 1 tsp vanilla extract)
• 4 large egg yolks
• 50g caster sugar
• 1 tbsp cornflour (optional, for a thicker custard)

How to Make James Martin Custard Recipe

• Prepare the milk: Pour the milk into a saucepan. Split the vanilla pod and scrape out the seeds, adding both seeds and pod to the milk. Heat gently until just steaming, but do not boil.
• Mix the eggs and sugar: In a bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened. Stir in the cornflour if using.
• Temper the mixture: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
• Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon.
• Strain and cool: Remove from heat and strain through a sieve into a clean bowl to remove the vanilla pod and ensure a smooth texture.
• Serve or store: Serve warm, or cover the surface with cling film to prevent a skin forming and allow to cool.

Tips

Why did my custard curdle?

This usually happens if the heat is too high. Always cook custard gently and stir constantly to keep it smooth.

How do I get a thicker custard?

Add a small amount of cornflour or cook slightly longer, but avoid boiling as this can split the mixture.

Can I make it without a vanilla pod?

Yes, vanilla extract works well. Add it after cooking for the best flavour.

How do I prevent a skin forming?

Place cling film directly on the surface of the custard while it cools to stop a skin from developing.

Serving Suggestions

• Pour over warm apple crumble or fruit pies
• Serve alongside sponge puddings
• Use as a filling for trifles
• Enjoy on its own with a sprinkle of nutmeg

Storage

Room Temperature

Custard should not be left out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently, stirring well.

Freezing

Freezing is not recommended as it can affect the texture and cause separation.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 18g
• Protein: 6g
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 70mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Custard Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and creamy classic custard made with milk, egg yolks, and vanilla. Perfect for pouring over desserts or enjoying on its own.

Ingredients

• 500ml whole milk

• 1 vanilla pod or 1 tsp vanilla extract

• 4 egg yolks

• 50g caster sugar

• 1 tbsp cornflour (optional)

Directions

• Heat milk with vanilla until steaming.
• Whisk egg yolks and sugar together.
• Slowly add warm milk while whisking.
• Return to pan and cook gently until thickened.
• Strain and serve warm or cool.

Notes

• Always cook on low heat to prevent curdling.
• Stir continuously for a smooth texture.
• Add vanilla extract after cooking if not using a pod.