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5 Tricks for the Perfect Custard

Custard is one of the fundamental basics in life. Here are my top tricks for the perfect Thermomix custard at home and what to do with all the egg whites.


Oh heavenly Thermomix custard. I can’t tell you how much I love a good custard. Jesse’s not so keen on it but that means more for me. I have made so much custard in my life that I have been perfecting the recipe for ages. I love a good custard and instead of vanilla you can easily make this custard with chocolate or lemon juice and zest for a slightly different flavour.

5 Tricks to Custard Perfection

1. Freeze leftover egg whites.

The perfect custard is made with lots of lovely and free range egg yolks. It gives the custard a creamier texture and the distinctive colour. Without egg yolks the custard just doesn’t taste as good. If you can, make sure that you get really fresh organic free range eggs, it makes a huge difference to the perfect custard. So, what do you do with all those egg whites that are leftover? I place them in sets of 4 in a freezer bag, write down the date, how many egg whites and seal it tight. Then I freeze them. It is amazing because whenever you want to make some meringue you can easily use those egg whites, defrost them first and because they’ve been refrigerated they get amazingly stiff. Of course, if you want, you can simply make an awesome pavlova or meringue kisses straight after your custard, why not.

2. Use fresh vanilla pods and store the empty pod in some sugar. 

Fresh vanilla pods are essential for a good custard. The way you can tell whether your vanilla pod is free is by being able to squeeze it slightly, it should be soft and slightly sticky. Only use the seeds though and place the pod inside a jar filled with caster sugar for some lovely vanilla sugar. You can later on use that instead of vanilla extract when making cakes.

3. Use single cream in combination with milk for a smoother texture.

Although you need some milk to make your custard, I always add a little single cream for extra creamy and smooth texture. If you can, go for whole milk because it is all about the lovely texture you want to create. If you don’t have single cream you can use 1/2 the quantity of double cream instead.

4. Place cling film on the finished custard to avoid getting a thick skin.

Ok, here is where the world of custard eaters is divided. There are some, like me, who love the skin and will happily take someone else’s skin. My brother used to scrape off the skin and pass it to me because I loved it. For those of you who absolutely hate the skin or just need a nice and smooth custard for creme patissiere, you can pour the custard into a shallow bowl and place cling film directly on top of it. Once ready to serve, simply peel off the cling film and no skin would have built up. Easy!

5. The amount of corn flour you use determines the thickness of the custard. 

The recipe I have given you below is the perfect custard recipe for a nice, creamy custard that is just about pourable. If you want yours a little runnier for serving with apple pie or just because you like it runnier, simply halve the amount of corn flour in the recipe. The corn flour only helps getting the right consistency. If you notice when you’re finished cooking the custard that you haven’t quite got the right consistency, add a little corn flour to the measuring cup and pour over some milk. Stir together until dissolved, then pour into the mTM bowl and cook for a further minute.

Thermomix Vanilla Custard

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  • 6 egg yolks
  • 40 g corn flour
  • 50 g caster sugar
  • 1 vanilla pod seeds scraped
  • 500 g whole milk
  • 100 g single cream


  1. Place the egg yolks, corn flour, caster sugar, scraped seeds of vanilla, milk and single cream in the mixing bowl. Cook 10 Min. / 90C / Speed 3.

  2. Check the consistency and serve immediately. Enjoy!

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