Italian Custard

We make this custard for cream puffs, eclairs, tarts, etc. Anytime we need a pudding/custard this is the recipe.

Italian Custard

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  • Prep Time


  • Total Time


  • Servings



  • 3

    T. Corn Starch

  • ½

    C. Sugar

  • 3

    egg yolks, beaten

  • C. whole milk ( I use a 5 oz. can which is ⅔ cup of Evaporated Milk and the rest whole milk to equal 2½ cups)

  • 1

    t. Vanilla


Beat egg yolks and sugar together, mix thoroughly in saucepan. Add corn starch & incorporate with egg yolks & sugar. Measure evaporated milk in measuring cup, then add the whole milk to make 2 1/2 cups. Add milk a little at a time until mixed thoroughly. Heat on stove using a medium flame, STIRRING CONSTANTLY until large bubbles appear and mixture is a pudding consistency. Take off heat, add vanilla. Place in bowl, cover with plastic wrap directly on the surface of the custard so that a film doesn't form. Chill overnight.


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