Tubby Custard Recipe
Tubby Custard Recipe made creamy and smooth with milk, sugar, cornstarch, butter, and vanilla. A fun, nostalgic dessert that’s easy to make at home.
Equipment
- Medium saucepan (heavy-bottomed works best)
- Whisk
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Fine mesh sieve (optional, but great for extra smooth custard)
- Serving bowls or cups
Ingredients
- 2½ cups whole milk
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
- 2 –3 drops pink food coloring optional, for the classic look
- Pinch of salt
Optional Add-Ins
- 2 tablespoons heavy cream for extra richness
- A tiny drop of strawberry essence very subtle, optional
Instructions
Step 1: Mix the Dry Ingredients
- In a mixing bowl, whisk together the sugar, cornstarch, and salt. This helps prevent lumps later. I never skip this step—it makes all the difference.
Step 2: Add Milk Slowly
- Pour in about ½ cup of the milk and whisk until smooth. Once the mixture looks creamy and lump-free, whisk in the egg yolk.
Step 3: Heat the Milk
- In your saucepan, heat the remaining milk over medium heat. You want it warm, not boiling. Think gentle steam, not bubbles.
Step 4: Combine and Cook
- Slowly pour the cornstarch mixture into the warm milk, whisking constantly. Keep whisking as it heats. After 3–5 minutes, you’ll feel it thicken. This part is oddly satisfying.
Step 5: Finish the Custard
- Once thick, remove from heat. Stir in butter and vanilla extract. Add food coloring if using, just a drop at a time.
Step 6: Strain (Optional)
- If you want ultra-smooth custard, pass it through a sieve. I do this when serving guests, but skip it when it’s just family.
Step 7: Chill or Serve Warm
- You can serve Tubby Custard warm or chilled. Cover with plastic wrap, touching the surface to avoid skin forming.