Go Back


Homemade silky smooth custard.
Cook Time45 mins
Course: Dessert
Cuisine: custard
Keyword: custard, vanilla custard
Servings: 1
Author: Ester van Boesschoten


  • 1 Cup Whole (full fat) milk
  • 1-2 Tablespoon Cane sugar
  • 2 1/2 Tablespoon Tapioca flour or 1 1/2 tablespoon cornstarch
  • 1 Egg yolk
  • Pinch Salt


  • Crack the egg and separate the egg white from the egg yolk into two different bowls.
  • Add the sugar to the bowl with the egg yolk and whisk them together.
  • Put the milk into a pan and remove the vanilla seeds out of their pod. Add the vanilla and the pod into the milk.
  • Slowly bring the milk to a boil. The temperature of the milk should be 180 Fahrenheit but not higher then 185 Fahrenheit.
  • Just before the milk has reached 180 Fahrenheit, mix in the tapioca flour to the sugar mixture.
  • When the milk has reached 180 Fahrenheit, take the milk off of the heat. Slowly add the milk mixture to your egg-sugar mixture while whisking really well. Whisking is really important here!
  • When everything is whisked together, without any lumps, add the mixture back into the pan.
  • Let the custard simmer on low heat, for around 3-4 minutes, while constantly whisking.
  • After it has simmered for 3-4 minutes, remove the pot from the heat and remove the vanilla pod from the milk.
  • You can eat the custard warm, or if preferred, let it cool. It is important to stir during the cooling process, otherwise a film will form on top of the custard.