Creamy low-fat custard

Creamy low-fat custard



  • 2 1/2 cups (635ml) low-fat milk
  • 4 egg yolks
  • 1 tbsp cornflour
  • 1/4 cup (60g) caster sugar
  • 1/4 tsp natural vanilla essence (optional)


Pour the milk into a saucepan and bring to the boil.

Meanwhile, combine the egg yolks, cornflour and caster sugar in a heatproof bowl and whisk until smooth.

Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly

Return the mixture to the saucepan and cook over a low heat, stirring constantly with the wooden spoon until thickened.

Flavour with a few drops of vanilla essence (optional).

Remove from the heat and strain into a bowl.

Cool down in the fridge before transferring to leak-proof containers for the lunch box.

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Serving Suggestions


  • This custard keeps in the fridge for up to 3 days.
  • Serve any leftovers with fresh fruit for dessert!
  • If you always burn custard, you can add the sugar towards the end of cooking to prevent this.
  • This recipe was created by Maxabella of Maxabella loves… Follow Maxabella on Facebook or Pinterest.

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