Mary Berry Vanilla Custard

To be honest, I’ve messed up custard more times than I care to admit. You’d think something with just eggs, sugar, and milk would be foolproof—but oh no. I’ve scrambled it, curdled it, and once made a version so thin it poured like milk. But Mary Berry’s classic vanilla custard? It changed everything.

I first made it on a rainy Tuesday when I had nothing but apples, a crumble topping, and a nostalgic craving. The first batch nearly flopped (my milk was too hot—oops), but I learned quickly. Let me show you how I fixed that, and how this warm, silky custard became my go-to for everything from puddings to sneaky spoonfuls straight from the jug.

Why This One Works So Well

Most custard recipes trip you up during that milk-into-egg moment. But Mary’s method—with warm, not scalding, milk and constant whisking—gives you time to react. The extra egg yolk adds body and richness, while a spoonful of cornflour keeps things smooth even if you’re not feeling very “Great British Bake Off” today. I didn’t expect the vanilla extract (instead of a pod) to taste so good—but it really does.

INGREDIENTS + WHY THEY MATTER

• 2 large eggs + 1 yolk – The whole eggs give it structure, and that extra yolk adds richness. I tried it once with just whole eggs and it turned out a bit thin.
• 2 heaped tsp cornflour – This is your insurance policy. Helps thicken and prevents scrambling if the heat goes a bit high.
• 25g caster sugar – Just sweet enough. I’ve tried brown sugar here—deliciously caramel-y, but less classic.
• 3 tsp vanilla extract – I was skeptical (where’s the pod?), but this works beautifully. Use good quality—no weird fake aftertastes.
• 500ml full-fat milk – Don’t go skim. Trust me, I’ve tried it and the custard felt watery and sad.

Making It Yours (Without Ruining It)

• No eggs? Try using 2 tbsp custard powder + 1 extra tsp cornflour and 400ml milk—it’s not the same, but works in a pinch.
• Dairy-free? I tested with oat milk (the barista one)—tasted lovely, but it needed an extra teaspoon of cornflour to thicken.
• Want it thicker? Add ½ tsp more cornflour or let it cook an extra minute.
• Boozy twist: Stir in 1 tbsp of brandy or dark rum at the end. My dad swears by it with Christmas pud.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Custard scrambled	Milk was too hot	Heat milk gently—should just feel warm
Too runny	Didn’t cook it long enough	Keep stirring until it coats a spoon
Grainy texture	Didn’t whisk enough early on	Whisk like mad when adding milk
Tasted eggy	Overcooked or overbeat eggs	Cook low and slow, stir constantly

HOW TO MAKE MARY BERRY’S VANILLA CUSTARD

1. Whisk the base: Crack the 2 eggs into a heatproof bowl. Add the yolk, sugar, cornflour, and vanilla. Whisk until smooth—no lumps.
2. Warm the milk: In a small pan, gently heat the milk. It should feel warm, not hot. (I test with my knuckle—if I can hold it there, it’s ready.)
3. Temper the eggs: Slowly pour the warm milk into the egg mix, whisking constantly. Take your time—don’t dump it all in at once.
4. Thicken on the hob: Pour it all back into the pan. Stir over low heat with a wooden spoon or spatula. Don’t walk away! It thickens in a flash. When it coats the back of your spoon, it’s done.
5. Strain (if needed) and serve: If it’s even slightly lumpy, strain it. Otherwise, pour into a jug and serve warm.

TIPS FROM MY KITCHEN

• I always stir in a figure-eight motion—prevents hotspots and catches edges.
• My old enamel saucepan works better than nonstick—it distributes the heat more evenly.
• If I’m making it ahead, I press cling film directly onto the surface to stop a skin forming.
• I warm my serving jug before pouring the custard in—it keeps it warm longer.

STORAGE + SERVING

• Fridge: Let it cool fully, then refrigerate in an airtight tub. Good for 2–3 days.
• Freeze? Nope. I’ve tried. It splits and weeps like a bad breakup.
• Reheat: Gently on the hob or microwave in short bursts, stirring in between.
• Serve with: Crumble, sticky toffee pudding, steamed sponge, poached pears, or a spoon.

FAQs

Q: Can I make this custard ahead of time?
A: Yes, I often do! Just cover it and reheat gently before serving.

Q: Why is my custard lumpy?
A: Usually the milk was too hot or you didn’t whisk enough when combining. You can fix it by straining through a sieve.

Q: Can I use vanilla bean instead of extract?
A: Absolutely. Split and scrape a pod into the milk before heating. Infuse for 10 minutes, then proceed as usual.

Q: Is it safe to eat warm without baking it further?
A: Yep. As long as it’s thickened and coats the back of a spoon, it’s cooked and safe to eat.

Q: Can I double the recipe?
A: Yes—but whisk like your life depends on it when adding the milk. Bigger batch = easier to scramble.

Try More Recipes:

• Mary Berry Apricot Frangipane Tart
• Mary Berry Chocolate Fudge Icing
• Mary Berry Honey Loaf
• Mary Berry Chocolate Ganache Icing