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Gluten-Free Homemade Custard

This Gluten-Free Homemade Custard is a family favourite which is whipped up regularly to pour over our cosy desserts. It’s a simple 10 minute vanilla custard, made from easy ingredients and is richer, more flavourful and without the added colours or preservatives that you in a tin of powder or even fresh custard from the supermarket. For 5 minutes of extra time this homely, comforting and wonderfully tasting custard is totally worth the trouble.
Cook Time10 mins
Course: Dessert
Cuisine: Caribbean
Servings: 6 servings
Calories: 281kcal


  • 6 egg yolks medium size
  • 40 g caster sugar
  • 300 ml double cream
  • 200 ml whole milk
  • 1 vanilla bean
  • 2 teaspoons cornflour cornstarch


  • Scrape the seeds from the vanilla pod into a large saucepan, along with the pod, the milk and 200ml of the double cream.
  • Heat on a low heat until just under a boil. Watch the surface carefully and when it starts to shimmer with tiny bubbles just underneath the surface then remove from the heat.
  • Whisk the egg yolks, caster sugar and cornflour until light and creamy in a large measuring jug or bowl.
  • Pour the heated cream into the eggs in a long steady stream, whisking the eggs continually.
  • Strain this thin custard back into the saucepan to remove the vanilla pods and any husks. Then whisk continually on a medium heat until the custard thickens and starts to gently bubble.
  • Remove from the heat immediately, stir in the extra 100ml double cream and continue whisking for a minute or so to ensure the custard is smooth with no lumps.
  • Serve immediately.



Ingredient substitutions

  • Vanilla Bean. You can substitute with 1½ teaspoons vanilla extract.
  • Double cream. You can swap for heavy cream.

Dairy Free

You can swap the whole milk for your favourite plant based milk, I recommend either oat milk, cashew milk or almond milk. The double cream can be substituted with coconut cream (i.e. the cream that is skimmed off the top of a tin of coconut milk). I wouldn’t recommend using coconut milk and coconut cream as the flavour will be overpowering.

Tip #1

Remove the vanilla seeds out by halving the vanilla pod lengthways to split open and scrape the seeds out with the blunt side of a knife or a small palette knife.

Tip #2

Pour the heated cream/milk into a measuring jug so that when you pour into the eggs you can control the slow consistent stream which helps to avoid the eggs curdling.

Tip #3

Place the bowl or jug of eggs/sugar onto a damp tea towel on your work surface, this will help hold it in place so you can whisk with one hand and pour the cream with the other without it moving around.

Tip #4

To stop a skin from forming on your finished custard then you can either rub the surface with a knob of butter or sprinkle caster sugar over the surface or press a sheet of cling film or baking parchment to the surface of the custard.
I have included even more in depth tips and troubleshooting in the full post above.

How to store

The custard will keep for up to 3 days in an airtight container in the fridge.

How to freeze

Freeze in an airtight container with a sheet of plastic wrap pressed to the surface. Store in the freezer for up to 1 month.
Defrost in the fridge overnight.

How to re-heat

Re-heat in a saucepan until it just reaches a boil, whisking well to smooth out any lumps.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
 READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of custard, assuming the custard is divided between 6 servings.


Calories: 281kcal | Carbohydrates: 11g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 267mg | Sodium: 42mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg