How to Make Egg Custard | Easy Egg Custard Recipe (no bake)

[@phyllispurcell727]

Matt, I can't Thank You Enough. I was raised on this I'm 70 from missouri and making this today❤

[@inthekitchenwithmatt]

You are very welcome!

[@gabriellebudd1166]

thank you for this great simple recipe I have a lady friend in my neighborhood Who is with hospice yet she still can eat and she loves egg custard which I bought at the store it was $8 for a small container I decided I better make my own it's going to be costly for me to bring her egg custard every time I visit so now I can make a large batch and she can keep it in her fridge and her nurses can feed her a nourishing protein delicious egg custard thank you so much for being a big help for me God bless your video

[@inthekitchenwithmatt]

You are so very welcome Gabrielle!! And so nice of you to make it for her. :)

[@paularomeo1570]

Thank you Matt I just made this custard and it is the easiest and smoothest custard I have made, I had over 20 egg yolks left over after making amaretti biscuits and other biscuits where you only use the egg white, I didn’t want anything savoury so this was perfect, I will enjoy a little everyday, I also added some dark chocolate squares in one bowl and melted nicely so now I have vanilla and chocolate custard. Thank you from Sydney Australia. Paula. 👍

[@inthekitchenwithmatt]

You are so very welcome, Paula!! So glad you tried it and liked it. :) Adding chocolate is a great idea :)

[@FaizulHamid]

Stop looking, this is the best and easiest recipe to follow on youtube for making custard! I was researching for a custard recipe for putting in crepes, and this is it. Will probably use less sugar next time, but that's a personal choice. A big thank you.

[@inthekitchenwithmatt]

So glad you like it! You are welcome. :) :)

[@christinemaddy6164]

Nice and simple. Thanks for your kind sharing video👍😊

[@inthekitchenwithmatt]

Thank you! And you are very welcome. :)

[@leslietrail1857]

Wow this gave me a great idea... I did this same method but I did not add any sugar. I did add a piece of fresh ginger and some fresh jalapeno. Then I added some chicken broth (as a past). So Good! I call it Chicken Custard Soup, best creamy soup I have every had!

[@inthekitchenwithmatt]

Very cool, Leslie! :)

[@terri-annkent216]

Thank you! This is the same recipe I used to have but couldn’t find lol Quick & easy & delicious 😋

[@inthekitchenwithmatt]

You are very welcome!! :)

[@salmamohammad7120]

I tried it out . It turned out very well and was delicious

[@inthekitchenwithmatt]

Great Salma!! Glad you liked it. :) :)

[@safeenasabir2338]

Hello ,i tried this recipe and it turned out delicious i added nuts and cookies crumbs and coconut flakes on top and in layers too.My family simply loved it and they didnt believe that it is made with eggs they thought it is made using bazar bought custard powder.Thank u so much for this easiest and yummiest recipe.

[@inthekitchenwithmatt]

So glad you tried it and liked it, Safeena! :) Great idea adding the nuts, cookie crumbs, and coconut flakes on top. You are welcome!

[@grannana]

Custard powder is corn starch.

[@nazimamohammed1689]

Awesome I tried it

[@inthekitchenwithmatt]

So glad you did! :)

[@valentinopalero8969]

I made it while am watching this and I am happy with the result of my custa

[@inthekitchenwithmatt]

That is awesome Valentino! Glad you tried it out. :)

[@CC-df3xy]

Yummy!!! Oops u did it again! Ure totally awesome Matt!!!!

[@inthekitchenwithmatt]

hahaha well thank you Cecilia! I really appreciate it!

[@anngranquist1828]

Tried this tonight. It’s easy and delicious

[@inthekitchenwithmatt]

Hurray! Awesome Ann, so glad you tried it out and liked it. :)

[@salmamohammad7120]

Awesome! I’m going to try this now

[@inthekitchenwithmatt]

Thanks Salma! Let me know how it turns out. :)

[@salmamohammad7120]

Sure

[@DoubleDogDare54]

I do the express method - everything goes in a mixing bowl at once, beat it well with an electric beater, then into the pot, onto the stove, stir and cook until thickened. Saves a little time and the results are the same.

[@inthekitchenwithmatt]

Nice!

[@anamk4251]

ahan so easy and looks delicious i had never made , definitely will give it a try .

[@inthekitchenwithmatt]

Let me know how it turns out! :)

[@harshajayatilake4751]

Corn starch custard powder.

[@firetopman]

How about a grating of nutmeg on top?

[@inthekitchenwithmatt]

Absolutely!

[@SitiFatimah-zh6ok]

Thank you Matt for sharing .

[@inthekitchenwithmatt]

You are so very welcome Wai! :)

[@raym3735]

Thank you Matt

[@inthekitchenwithmatt]

You are welcome!

[@robiulhasan5095]

Thank u for this good recipe

[@inthekitchenwithmatt]

You are welcome! :) :)

[@vernitaporter7864]

I'm going to try this

[@inthekitchenwithmatt]

Awesome! Let me know how it turns out! :)

[@annemartin8520]

Yummy! Thank you Matt!

[@inthekitchenwithmatt]

You are welcome Anne!! :)

[@Light69Dark]

Thank you! I came across your recipe by chance. This looks great! I wish I saw the consistency/texture after chilling. I want to know if I did it right :)

[@inthekitchenwithmatt]

You are welcome! The consistency after chilling should be kind of like a vanilla pudding. :)

[@fatmia03]

Super easy dessert idea with stuff always in the fridge

[@inthekitchenwithmatt]

Thanks!! :) :)

[@alansheridan6090]

Hmmm, I wonder if rum extract with a few dashes of cinnamon and nutmeg would make this taste like eggnog? That would be a fun holiday dessert.

[@inthekitchenwithmatt]

hmmm it very well could be! Or maybe use eggnog as an ingredient instead of milk. I haven't tried it though, but I imagine it would work, haha.

[@carolwoodle2179]

Didn't have corn starch so I had to use rice flour bad idea. It came out very grainy. Due to the current times I had to search for a box of cornstarch. It came out perfect. Thank you Matt. The family loves this.

[@stef7498]

Thank you for this good and easy recipe I can now do my nans apple pie with you custard x

[@inthekitchenwithmatt]

You are very welcome Stef! :)

[@robertlee9712]

Stef you darling

[@jlathem56]

Awesome! Never made egg custard and that looks so simple. Going to have to give it a try. Is that the base for a flan?

[@inthekitchenwithmatt]

Yes give it a try and let me know how you like it! :) No a flan is a little different. :) I actually don't like flans lol

[@vinny4149]

You copied the kids recipe.

[@alidrawalker3599]

Could I make this and just bake the custard instead of the pie? How long would I need to bake it?

[@inthekitchenwithmatt]

I am confused this is only the custard. There is not pie in this video.

[@zaeeminshalkhan]

I am going to make it because we all love egg puding

[@inthekitchenwithmatt]

Awesome Miu! Let me know how it turns out. :)

[@eaglehigh-h3e]

Hi Matt, the part where you wrap and put it into the fridge, do you put it in while it is still very hot?

[@inthekitchenwithmatt]

Hi Marcus, let it cool down first before putting it into the fridge. :)

[@eaglehigh-h3e]

@@inthekitchenwithmatt noted. Thank you.

[@inthekitchenwithmatt]

@@eaglehigh-h3e You are welcome!

[@AngeloBronte37]

Thank you Matt I made cloud bread and custard

[@inthekitchenwithmatt]

You are so welcome, Roman! :)

[@AngeloBronte37]

It was really good

[@inthekitchenwithmatt]

@@AngeloBronte37 I bet! :)

[@eaglehigh-h3e]

Thank you for sharing. Very well presented. I have these 4 milks to choose from. Full cream, low fat, skim & evaporated milk. Can I use any one? I guess I can use any one, the only difference is the amount of fat the milk adds into the custard with skim being the lowest and evaporated the highest.

[@inthekitchenwithmatt]

Thank you Marcus, I haven't tried using evaporated milk, but any of the others should work fine. Here in the States we have whole milk, 2%, 1%, Skim and of course evaporated. You are right about the amount of fat.

[@eaglehigh-h3e]

@@inthekitchenwithmatt Thank you very much

[@inthekitchenwithmatt]

You are so very welcome! :)

[@DanTheNoob2]

Is it ok if i replace the vanilla extract and the cornstarch with something else ?

[@inthekitchenwithmatt]

You can try a bit of all-purpose/plain flour or rice flour. Maple syrup can be used instead of the vanilla extract. Equal amounts. It will taste slightly different.

[@DanTheNoob2]

In The Kitchen With Matt if only i actually have those ingredients where i live

[@inthekitchenwithmatt]

@@DanTheNoob2 Where do you live?

[@DanTheNoob2]

In The Kitchen With Matt Vietnam. (Note that i live nowhere near ANY of the big cities)

[@chibuikemichael2658]

Thanks alot

[@inthekitchenwithmatt]

You are welcome!

[@vanessasquires8620]

hope it turns out how i want it to

[@inthekitchenwithmatt]

Same with me! :) Let me know how it goes.

[@skyewaller8283]

I just made this and its in the fridge now! :-) I tasted a bit of it once it was done and it tasted amazing good job with this recipe!

[@inthekitchenwithmatt]

Awesome Skye! Glad you made it and thank you so much! :)

[@eaglehigh-h3e]

Hi Matt, i just did this for the first time but using 1/4 cup of jaggery powder. So it looks light brown. I have wrapped it up and waiting to cool down. Then into the fridge. I can see the condensation under the wrap. That's okay rite?

[@inthekitchenwithmatt]

Hello Marcus, awesome!! Yes the condensation is okay. :) It won't hurt it. Let me know how it turns out once you taste it. :)

[@eaglehigh-h3e]

@@inthekitchenwithmattHi Matt, It taste nice but the texture is not smooth. It is more a thick liquid (like oatmeal) than a soft solid (like jelly). The taste of custard itself is there but is quite mild. I checked with my mom the custard she used to make which I liked so much. It has a strong custard taste. She said it was steamed.

[@inthekitchenwithmatt]

@@eaglehigh-h3e Most likely it is because you added the jaggery powder. When I make it it is smooth and tastes very custardy. :) Try it again and make it with the same exact ingredients that I use. :) Don't add any substitutions.

[@eaglehigh-h3e]

@@inthekitchenwithmatt okay, i will do that and get back to you. Thank you so much.

[@inthekitchenwithmatt]

@@eaglehigh-h3e You are very welcome, Marcus! :)

[@khozam5253]

Can I add more corn starch, say 5 teaspoons?

[@inthekitchenwithmatt]

It isn't necessary, but yes you can add a bit more cornstarch.

[@margaretjarra5898]

Cam I use Birds custard powder in stead of corn flour Thanks ... easy to do

[@inthekitchenwithmatt]

I haven't tried that I always use cornstarch. It is a super easy recipe to try, so just go for it! :)

[@ceydricadsouza8042]

Can I add custard apple pulp instead of vanilla extract?

[@inthekitchenwithmatt]

Hello, possibly, that is not a common ingredient used in egg custard, so I can't say for certain, but since it is such a small amount, I think it will be fine.

[@pattiannepascual]

can you use the whole egg instead of just egg yolk?

[@inthekitchenwithmatt]

No, you really only use the egg yolk. If you use the whole egg, it will change the custard.

[@topwaffler5117]

Can you give me the ratio of the ingredients? Like how much cornstarch do we need if we're using 200ml of milk? I'm testing a hypothesis in school and so I just need to make 2 small portions

[@inthekitchenwithmatt]

If you look down in the description box I list all the ingredients. Do some division and you should be able to figure it out. :) :)

[@inthekitchenwithmatt]

I will give you a hint. Dividing all the ingredients by 3 will be the easiest. :)

[@topwaffler5117]

I didn't even check there XD THANK YOU

[@inthekitchenwithmatt]

No problem! You are very welcome. :)

[@icis16]

hi... can I use tapioca powder instead of cornstarch? thanks very much

[@inthekitchenwithmatt]

I have not tried it specifically with this recipe, but believe it will work. I would use 2 Tablespoons of tapioca (30g) or pretty much double what would be cornstarch if you were using that. Let me know how it goes. :)

[@icis16]

In The Kitchen With Matt absolutely..... great! thanks

[@inthekitchenwithmatt]

@@icis16 You are very welcome!

[@danielandlouie6932]

been trying to make custard at home for a while ( similar to your recipe) , however it turns out eggy or cuddled sort of ... any tips please?

[@inthekitchenwithmatt]

It is hard to say, try this specific recipe and let me know how it goes. If your custard curdles most likely you cooked it too long or the temp was too high.

[@danielandlouie6932]

@@inthekitchenwithmatt I tried it again with success! the previous recipe i followed was quite similar to yours but there were a few things i wasn't doing it right. for the benefit of those who might read this comment these are listed below 1] I boiled the milked so the temperature was too high 2] i used refrigerated eggs - so cold eggs in hot milk wasn't working well 3] i used cold milk to mix in the cornflour - again two different temperatures of milk 4] i used less cornflour than what was required. Thanks Matt , i am now feeling confident to make custard from scratch again...

[@inthekitchenwithmatt]

@@danielandlouie6932 You are welcome!

[@thenegotiator9973]

Question How long until it goes into that pudding like state?

[@inthekitchenwithmatt]

it will take 7 to 15 minutes to get to that state. :)

[@horizont6883]

Hey, would vanilla sugar work instead of vanilla extract?

[@inthekitchenwithmatt]

Sure I think that will be fine. Although I haven't tried it myself. Normally you add a bit extra vanilla sugar. I try adding 1 1/2 tsp. of vanilla sugar (7g). Let me know how it turns out. :)

[@horizont6883]

@@inthekitchenwithmatt Alright thanks for the fast reply. Will let you know once I finish it.

[@inthekitchenwithmatt]

@@horizont6883 You are very welcome! :)

[@horizont6883]

@@inthekitchenwithmatt This turned out absolutely delightful! I'll be sure to save it and make it some time again. Thanks for this amazing recipe.

[@inthekitchenwithmatt]

That is great! :) So glad it turned out well for you. :) You are very welcome!

[@lavanyakatare5224]

Can i do this without vanilla extract

[@inthekitchenwithmatt]

Sure you can but it won't be as flavorful. :)

[@lauraelvires7908]

Do you have to add corn starch?

[@inthekitchenwithmatt]

Hi Laura, yes you need to add corn starch for this particular recipe, but there are others out there, that don't use it. :)

[@ericdraven2219]

question id think this could be baked as well if we wanted to get fancy yes ? :) 😅thanks this is first custard i ever made 🍮 came out great bravo ! i added cinnamon i did not have nutmeg 😅 also thank you for sharing this recipe.... id like the cream puffs idea as well thank you for sharing :) i will see if my italian friend enjoys thanks ~Eric

[@inthekitchenwithmatt]

You are welcome, Eric! Glad you liked it.

[@janineguo8876]

Can we eat this with apple crumble?

[@inthekitchenwithmatt]

Sure why not! You can eat it with whatever you like, fruit, granola, apple crumble. :)

[@lorenasworld9407]

Good

[@inthekitchenwithmatt]

Thank you!

[@farahvogue6715]

Thank you👏

[@inthekitchenwithmatt]

You are very welcome!

[@muhammadumer-jx9ij]

Y don't use egg white?

[@inthekitchenwithmatt]

Honestly I think it is just for the color. I think you can still use the whole egg, but it won't wind up with the same color. I always just cook up the egg whites and eat them, haha, I definitely don't throw them away.

[@salmamohammad7120]

I just subscribed your channel 👍🏻

[@inthekitchenwithmatt]

Thank you Salma! :)

[@FM-py1pl]

😅 I'm going to make... At 12pm...

[@inthekitchenwithmatt]

Awesome!

[@Crossbow123]

Hm, how comes the eggs did not crumble despite being boiled? When I do this, it often happens that I end up with scrambled egg.

[@inthekitchenwithmatt]

Hi there! It is important to incorporate the hot milk, not boiling, a little at a time as seen at 2:23 Then once half of it has slowly been incorporated, pour the egg mixture into the pot with the rest of the milk, then continue heating until it boils. If you are having trouble you may have added it too quickly? Have you tried this exact recipe or were you using a different recipe when you tried it?

[@Crossbow123]

​@@inthekitchenwithmatt Thank you for the quick reply. I used a different egg / milk / sugar ratio and some egg white. Other than that its the same. However, in my case the egg didn't scramble during the mixing as you described, but after heating it up again (after the mixing) at around 180°F. But maybe it really depends on the amount of the ingredients or its is because of the egg white.

[@inthekitchenwithmatt]

@@Crossbow123 Yeah it could be the ratio of eggs then. Try again when you have the chance with this recipe and see if it turns out for you. :)

[@ghusaghusa2135]

Interesting that you said 3 teaspoons of corn starch rather than one tablespoon. Same amount.

[@inthekitchenwithmatt]

Yes it is the same amount.

[@patt5229]

Rip I used flower instead of corn starch

[@inthekitchenwithmatt]

Yeah, flour works well in most cases as a thickener, if you don't have corn starch.

[@laurenpiantino626]

Unfortunately, I can't do this recipe, since I can't consume anything with eggs cooked on the hotplate; However, I'm giving it a thumbs up as there will be many whom can eat the custard made this way, and it's an excellent presentation for them.; especially for those whom don't know how to make custard at all...

[@inthekitchenwithmatt]

Well thank you Lauren! Thanks for the thumbs up even if you don't plan on making it. :)

[@Grifiki]

RIGHT.

[@inthekitchenwithmatt]

Right what? :)

[@kenumabuyo5964]

Is that Egg custard tart

[@inthekitchenwithmatt]

No it isn't a tart, if you put that on top of a tart shell, it would be considered a tart. But by itself it is just considered a custard. :)

[@ritageorge2348]

This is called simply “ custard”. Egg custard includes the egg whites and no cornflour and it sets firm.

[@inthekitchenwithmatt]

Hi Lee it depends on where you are located. Here in the States it is called egg custard as well. 👍

[@motherstation]

sooo you're not going to show us what the final product looks like?

[@inthekitchenwithmatt]

What are you talking about? Did you watch the whole video? At the 4:00 mark is the final product, just hadn't been chilled yet, but that is indeed the final product, especially because lots of people like to eat it warm just like that. And I eat it at the very end.

[@17thcolossus91]

Can’t believe Aang who’s a hardcore vegan would even try to eat eggs

[@inthekitchenwithmatt]

Not sure what that has to do with this video. :) I guess Vegans would watch it and ask if there is an egg substitute.

[@paradoxfe1403]

In The Kitchen With Matt it’s because aang is a vegetarian in the show named Avatar The Last AirBender, he saw egg custard and wanted to eat it

[@inthekitchenwithmatt]

@@paradoxfe1403 Ahh, never seen the show.

[@danidart3851]

Make maraoons

[@inthekitchenwithmatt]

Already done. :) kzbin.info/www/bejne/sITNgJirgs13jKs

[@danidart3851]

Make crepes

[@inthekitchenwithmatt]

Already done :) Here you go! kzbin.info/www/bejne/iaG2o3V9o8-oqKM

[@ricks2907]

Glucose bomb

[@inthekitchenwithmatt]

flavor bomb...:) haha

[@SirCricket]

Not awesome by any stretch! Jello " shake it up mix, " is better!

[@inthekitchenwithmatt]

Jello isn't custard. And custard isn't pudding. This is different.

[@fishfake]

that is not egg custard. that is just custard.

[@inthekitchenwithmatt]

It depends on where you live. Both are acceptable.

[@AsifKhan-ch7qy]

It's not thick enough

[@inthekitchenwithmatt]

Yes it is plenty thick. It thickens more after it is cooled in the fridge. If you want it even more thick, then cook it an additional 2 to 3 minutes.

[@sandrascarborough1009]

I found your site looking for egg custard recipes. The recipe looks good, but your sloppy techniques and less than clean work area will keep me from coming back.

[@inthekitchenwithmatt]

hahaha well there are plenty of other videos out there. The recipe is still awesome regardless. :) Have a great day! By the way what wasn't clean? Are you referring to my drip pans on the stove? haha yes I really need to get new ones at some point.

[@eaglehigh-h3e]

@@inthekitchenwithmatt hahaha, I think you misread her message. She was being sarcastic with you. She could not stand seeing your kitchen damn clean and your techniques so smooth, so she said that. She was jealous. 😁

[@inthekitchenwithmatt]

@@eaglehigh-h3e hahahaha :) Thanks Marcus! :)

[@Lord_Nemesis8]

An I omit the sugar all together and can I use whole eggs?

[@inthekitchenwithmatt]

No it won't turn out correctly but you can always give it a try. But you can reduce the sugar by half. It is such an easy recipe to experiment with.

[@Lord_Nemesis8]

@@inthekitchenwithmatt does the sugar do anything chemically to the pudding otherwise I can use another sweetener. Can I use whole eggs too

[@inthekitchenwithmatt]

@@Lord_Nemesis8 I have heard the sugar results in a softer custard and increases the coagulation, I imagine stevia or another sweetened will work, like monk fruit. As I said, you will just have to experiment. Traditionally custard is made with only egg yolks. I have never made it with whole eggs. Give it a shot!

[@Lord_Nemesis8]

@@inthekitchenwithmatt one more time can I use whole eggs?

[@inthekitchenwithmatt]

@@Lord_Nemesis8 Antony did you not see my previous comment? I said "Traditionally custard is made with only egg yolks. I have never made it with whole eggs. Give it a shot!" I have never made with it whole eggs, only egg yolks. I don't know for sure if it will work, you will just have to try it and see.