This 3-ingredient custard powder is easy to make and perfect for filling pastries, cream puffs, tarts, Stovetop Custard Cream Buns, and more. It forms a rich, silky custard that can also be used to flavor cakes and cookies.
A great egg- and gluten-free alternative to traditional custard, it’s ideal for those avoiding eggs or gluten.
What is custard powder?
Custard Powder is a quick mix of cornflour (cornstarch), powdered milk, and sugar.
How to turn it into a pourable custard
Once made, simply add milk and heat to create a rich, creamy custard. It’s perfect warm over puddings, cakes, or fruit, and thickens when cooled, making it ideal for filling custard cream buns, pastries, and tart shells.
Ingredients to make the custard powder
Cornstarch (also known as corn flour) is used in this recipe. It has a very fine, smooth texture and a white, chalky appearance.
- Do not confuse it with finely ground cornmeal, which is used to make corn tortillas. Cornmeal has a gritty texture, whereas cornstarch (cornflour) is smooth and fine.
PLEASE NOTE: In the US, cornstarch is the same as corn flour in the UK. Both are the pure starch extracted from corn kernels and have the form of a very fine white powder.
Full cream powdered milk: This recipe works best with full cream/whole instant powdered milk. You might find powdered milk in your grocery store labeled as dry milk. This is the same product, just with a different name.
White sugar: A ¼ cup of white granulated sugar adds the perfect amount of sweetness to the custard powder.
Making the custard powder
While the video and the full printable recipe are written below, this is the process with step-by-step pictures to guide you
- Blend the powdered milk, sugar and cornstarch in a food processor or blender for about 1 minute until combined.
- If you do not have a blender or food processor, these ingredients can simply be combined using a whisk. Using a food processor or blender is just to break the ingredients into a more powdered form.
- The custard powder can now be used immediately or stored in an airtight jar in the refrigerator for up to 3 months.
Ingredients to make it a pourable custard
- Full fat / whole milk: Full fat or whole milk turns the prepared custard powder into a rich and creamy sauce.
- Custard powder
- Sugar: I added just 2 tablespoons of sugar for my custard. But you can add more or less according to taste. Taste the custard for sweetness before it starts thickens on the stove. Add sugar accordingly.
- Vanilla extract: (optional): Used to flavor your custard if preferred
- Yellow food coloring (optional): Yellow food coloring can be added if you want to get the classic yellow appearance.
Making creamy (pourable) custard
- Combine milk, custard powder, sugar, and vanilla extract in a pot. Place the pot on the stove over low heat.
- Stir constantly with a whisk or fork for 4 to 5 minutes, until the custard begins to bubble and reaches a creamy consistency. Remove the pot from the heat.
- If the custard is too thick, simply add ¼ cup of milk at a time, whisking constantly until it reaches the desired consistency. This step can be done after removing the pot from the heat.
Tips
How to thin out chilled or cooled thick custard
- Prepared custard that is left at room temperature for more than an hour or refrigerated becomes thick and sometimes lumpy.
- To bring the thick cooled custard to a thinner consistency, place it back onto the stove on low heat.
- Add small amounts of milk (about 2 tablespoons at a time) to get it to the desired consistency. Remember to whisk continuously.
For a smooth, creamy consistency
- When preparing the custard on the stovetop, whisk constantly.
- Whisking ensures that the custard is evenly thickened and reduces the chance for lumps and scorched spots to develop.
- A whisk ensures a smooth custard, breaking any lumps, and blending the ingredients together well.
Enjoy ♥
Recipe
3-ingredient Homemade Custard Powder
For the custard powder
- ½ cup white granulated sugar
- 1 cup cornstarch (same as corn flour) (see note 1)
- 1 cup instant milk powder
To make the custard
- 2 cups milk
- 2 Tablespoons sugar or to taste see note 2
- 1 Tablespoon vanilla extract
- ⅛ teaspoon ½ ml yellow food coloring (optional) see note 3
- 3 Tablespoons custard powder
Making the custard powder
- Blend the powdered milk, sugar and cornstarch, in a food processor or blender, for about 1 minute until combined
- The custard powder can now be used immediately or stored in an airtight jar in the refrigerator for up to 3 months.
Turning the powder into a creamy rich custard
- Add milk, custard powder, sugar and vanilla extract into a pot.
- Place the pot on the stove and turn up the heat to low.
- Stir continuously for about 4 to 5 minutes using a whisk or fork to stir until the custard bubbles and is creamy. see note 4
- Remove the pot from the stove.
- If you feel that the custard is too thick, simply add ¼ cup of milk at a time whisking constantly until it reaches the desired consistency. This step can be done when the pot is removed from the heat.
Storage
- Prepared custard that has been left at room temperature for more than an hour or refrigerated becomes thick and sometimes lumpy. To bring the thick cooled custard to a thinner consistency, place it back onto the stove on low heat.
- Add small amounts of milk (about 2 Tablespoons at a time) to get it to the desired consistency. Remember to whisk continuously.
Video
Hungry for more?
Hungry for more?
Sign up for my free newsletter to get emails about new recipes .And don't forget to follow me on YouTube, Facebook, Pinterest, and Instagram for all the latest deliciousness!
Lynn M Walters says
Help! How much custard powder per 2 cups of milk? Your recipe doesn't say.
The Gardening Foodie says
Hi Lynn, to make a thick custard add 3 Tablespoons of custard powder to 2 cups of milk. I have updated the recipe to include this measurement 🙂
Nic says
Hi.. Can I know if we can store in fridge those cooked custard for later use? If yes, how long can we store?
The Gardening Foodie says
Hi Nic, yes sure, the cooked custard can be stored in the fridge for up to 4 days.
When you remove it from the fridge, you might notice that the custard has become thick and not very pourable.
To get it back to a thinner, creamy consistency, place the cold custard in a pot on the stove.
Add about 2 to 4 tablespoons of milk and whisk on medium low heat for about 2 minutes or until it reaches its creamy consistency once again.
I hope this helps answer your question:)
Bernice says
Hi! How to store the custard cream?
The Gardening Foodie says
Hi Bernice, The custard powder can be stored in an airtight container in the fridge for up to 6 months. Once mixed with milk, the custard cream can be stored in the fridge in an airtight container for up to 4 days.
I hope this helps answer your question 🙂
Davicia says
Your ingredient list says cornstarch, but the directions say corn flour, which is the correct ingredient to use for the custard?
The Gardening Foodie says
Hi Davicia, I apologise for the confusion. I used cornstarch in this recipe. Cornstarch in the US is the same as cornflour in the UK and it has the form of a very fine white chalky powder. I have updated the post to include this information.
Please Don't use cornmeal which is yellow and has a gritty texture. Cornmeal will not work in this recipe.
I hope this helps answer your question.