Let your blender do the work with this easy to make custard. Silky smooth every time and no lumps. Simply throw in the ingredients and whizz!
Power Blender Custard
A power blender effortlessly creates the easiest custard from scratch. Achieve a silky smooth and creamy texture, and tailor the consistency to your preference – from thick to pourable, the choice is yours.
See also
- Lettuce soup with peas is also made in a power blender
- A classic dessert to serve with custard is delicious apple crumble.
- Mincemeat crumble bars are delicious served with hot freshly made custard
Custard from scratch is so much tastier than that made with a packet. The power blender custard can also be adjusted from a thinner, pourable, crème Anglaise, to a thicker, more spoonable custard. Either will have the delicious flavour from using real vanilla.
Using just five ingredients (with the option to include cornflour for a thicker custard) this recipe provides flexibility and simplicity. The power blender allows the use of whole eggs including the whites so no need to separate or find a use for the whites.
While custard is the generic name for a sweet sauce of cream and eggs, crème Anglaise is the French title for a thinner sauce made without a thickener.
Adding a thickening agent to custard such as cornflour gives a thicker, more spoonable result, similar to a crème pâtissière.
This custard is cooked with only the power of the blender and the friction of the blades to heat it. Any power blender will do, from Blendtec, Vitamix, or Froothie Optimum.
Why make power bender custard
- It’s so easy to make, you literally throw everything in and switch the blender on
- No need to separate the eggs – this recipe uses whole eggs so you do not have leftover whites
- A lighter custard because you are using whole eggs
- Fast recipe – ready in 10 to 12 minutes with only a minute of hands on time.
Blender Custard ingredients
- Cream – double or heavy cream which will whip – 40% or more fat.
- Milk – Any milk will do here – I usually use a semi skimmed.
- Vanilla extract/paste – Vanilla extract is natural vanilla. Avoid the synthetic ‘essence’. I like to use vanilla paste which contains the seeds from the vanilla pod but you can use a liquid extract instead. Different brands vary in strength so get to know a brand you like and use it accordingly.
- Eggs – 4 medium or large eggs – although it does not matter that much here.
- Sugar – I use golden caster for almost everything, but it really does not matter. A dark brown sugar will give a differently flavoured custard.
- Cornflour / Cornstarch – optional – this will thicken the custard and also speed the cooking process up. I find you do not need it for a pouring custard but will for a thick custard.
How to make power blender custard – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Add all the ingredients aside from the cornflour / cornstarch to the blender.
I like to crack each egg individually into a ramekin to check it, and remove any shell before adding to the other ingredients. The probability of getting a bad egg with eggs from the store is low, but checking is a must with “farm gate” eggs.
Step Two – Switch the blender on and let it run on high for 5 minutes.
Make sure that the central bung is set to vent so the steam can escape.
Check the consistency of custard once it starts to steam. If you want to make a thick spooning custard add the cornflour and blend for another minute and check again, then check every 30 seconds. Once the cornflour is added the custard will suddenly thicken as it’s blended.
If not using cornflour the final custard will be thinner, and will take about 10-12 minutes to cook.
Pro Tip
I know I always say never add cornflour straight to a liquid without making a “slurry” first or you will get lumps, but we are using a power blender here – there will not be lumps!
Step Three – Once ready the custard will coat the back of a spoon. Remember that as it cools it will thicken some more.
If it has over thickened pulse in a splash of milk.
Transfer to a jug to serve.
Variations
- Use a darker sugar – 100% soft light brown sugar – or half dark brown or muscovado and half white granulated
- Add a tot of rum or whisky to the finished custard and blend for another minute. This might make the custard curdle once first added but it will blend out.
- Add a teaspoon of good quality instant coffee powder for a coffee custard.
- Add a couple of teaspoons of cocoa for a chocolate custard.
- For a super glossy rich custard sauce pulse a knob of butter through at the end of cooking
Storage
Fridge – Transfer to a covered container, and keep in the fridge for up to three days. Gently reheat in the microwave or in a pan on the stove top
Freezer – The custard can’t be frozen. Use up leftovers over the next three days, and make fresh when you need more.
Hints and tips
- When cooking in a power blender make sure, then double check, that the central bung is set to vent so the steam can escape.
- Don’t overdo the cornflour as it takes a minute to thicken, check the custard frequently after adding.
- To clean the blender jug, add warm water and a few drops of washing up liquid and whizz to clean immediately.
FAQs
You need a power blender for this recipe, the type that will blitz anything. A regular countertop blender is not fast enough to heat as it whizzes so will not work.
Absolutely not! In fact it will make it better, velvet smooth custard with no lumps.
I know. A classic custard recipe does not use egg whites, mainly because they will cook and go stringy and you can never stir them in. But we are using a power bender here to mix. I’ve adjusted the cream so everything balances.
Related recipes
- Custard will enhance any bread and butter pudding.
- Serve custard on leftover sticky toffee pudding
- Pour over stewed plums
One Step Power Blender Custard
Ingredients
- 4 eggs (1)
- 300 ml (1.25 cups) double cream (2)
- 150 ml (0.66 cups) milk (3)
- 110 g (0.50 cups) sugar (4)
- 1 tsp vanilla extract (5)
To thicken
- 2 tsp cornflour (optional)
Instructions
- Add all the ingredients aside from the cornflour / cornstarch to the blender.4 eggs, 300 ml double cream, 150 ml milk, 110 g sugar, 1 tsp vanilla extract
- Switch the blender on and let it run on high for 5 minutes.Make sure that the central bung is set to vent so the steam can escape.
- Check the consistency of custard once it starts to steam. If you want to make a thick spooning custard add the cornflour and blend for another minute and check again, then check every 30 seconds. Once the cornflour is added the custard will suddenly thicken.2 tsp cornflour
- Once ready the custard will coat the back of a spoon. Remember that as it cools it will thicken some more.
- Transfer to a jug and serve immediately
Notes
- Use a darker sugar – 100% soft light brown sugar – or half dark brown or muscovado and half white granulated
- Add a tot of rum or whisky to the finished custard and blend for another minute. This might make the custard curdle once first added but it will blend out.
- Add a teaspoon of good quality instant coffee powder for a coffee custard.
- Add a couple of teaspoons of cocoa for a chocolate custard
- For a super glossy rich custard sauce pulse a knob of butter through at the end of cooking.
Update notes – post originally published April 2013, updated with simplified recipe, new images and hints and tips February 2024.
Marie
I haven’t tried custard in the vitamix yet as my husband doesn’t like custard, I know it’s very weird, but he does like ice cream so I’ll be giving this a try. Have you tried lemon curd? That whizzes up very well and tastes great.
Helen
Love Vitamix curd. It works a treat!
Domestic Goddesque
Oh my, I had no idea. Guess what I’m trying tomorrow?!
Helen
You will love it when you get going Kelly!
Katie
Mmmm custard! This is very good news, as is the curd idea! Only just got my hands on a vitamix and so far have been delighted with cheese sauce in a flash! Sam adores custard but I rarely make it from scratch, but this changes things…
maggie fawcett
yum yum!
Susan
Thank you. My Vitamix came yesterday, and I can’t wait to try this recipe. I’m going to make it with Xylatol instead of sugar. Hope it works.
amanda
YUMMY I also made it adding pb to it and then after I put it in ice cream maker near the end I added chocolate chips with pb inside! ???? HUGE hit with the kids!
Helen
What a great idea! thank you for the tip!
Dyanaruth
I make all my ice cream bases in the vita mix. My custard recipes are similar but some are different. I was so happy to stumble across your recipe last year because although I was cooking mine in the Vita Mix 7 mins I wasn’t sure if that would bring it up to a good healthy cooked temperature. Made briwn butter Rosemary lemon today…decadent….the vita mix makes a foolproof custard every time! I am surprised there are so few custard or ice cream recipes using Vita Mix.
Helen
So so easy to make, bung it all in, whizz and go.
Dannii @ Hungry Healthy Happy
Oooh, I never knew it was this easy to make custard. I am definitely trying this one Helen.
Helen
It really is a bung it all in and whizz recipe.
lisa
Wow! We love custard in our house, my husband eats it cold from the fridge! I never knew the Vitamix could make it so easy! I need to put one on my wishlist!
Helen
you will never regret buying a power blender!
Laura @ KneadWhine
Ooh – I love custard! Making it in five minutes sounds way too good to be true!
Helen
it is so easy this way.
Amy
Just got a Vitmaix today and am scouring the web for recipes. My husband loves custard pies. Is this recipe enough to fill a pie shell or should I double the recipe? Thank you.
Helen
Depends how big the pie crust is, I think I would double.
Lenore
Thank you for the recipe. My custard didn’t get “thick” I will use less liquid next time.
Helen
It will thicken more as it cools, or you can add half a teaspoon of cornflour to help it.
Gloria Geary
Try a tea spoon of corn flour in the mix works a treat with the lemon curd and custard.
Helen
it certainly does hlpe thicken if needed.
Paul Wilson
Sorry, maybe I’m reading it wrong – but is the milk or cream hot before you blend it, or do you heat it up afterwards?
Also, if you make a batch, can you refridgerate or freeze and heat it up later?
Thanks.
Helen
You put it all in cold. This will only work in a power blender that has the speed to heat the contents with the friction from the blades. Fine to keep in the fridge for a couple of days and reheat, but I am not sure about freezing. I think it might spilt or curdle.
kate Hickey
This tastes amazing and is so delicious (especially considering the minimal effort). However, it isn’t as thick as my understanding of a custard’s consistency/texture. I wizzed in about 1-2 tbsp cornstarch and that fixes it to my liking.
Fee
Shamefully, my experience of custard is usually from a carton, but this is proper custard and sounds so good. Love how easy it is to make.
Paula
Oh YUM! I love love love custard with a passion. This is a brilliant recipe to be able to make so easily and quickly. So much easier than stir stir stir.
Ferne L
I use my Vitamix daily too Helen, but never thought of taking it on holiday with me. Great for power blending, ideal for smoothies. This custard sounds amazing, will have to try it out.
Gemma
Your custard sounds to die for. Reminds me of desserts my Grandmother used to make, only not in a blender. The Vitamix sounds awesome.
Mal
Great and easy custard recipe. Can’t beat it.
Maggie
Very yummy Can’t wait to try over bread pudding!
Maggie Michael
Love this recipe – so easy. Obviously with 6 egg whites left over, I made a Pavlova. Now no waste at all and amazing deliciousness.
@melissapher
I was a little worried this recipe was going to come out gloopy or lumpy or somehow curdled, but it came out great! It was a little loose even with the corn flour, I like a stiff baked custard, so I might add a little gelatin next time to firm it up more. Loved the suggestion for using brown sugar. Love the deeper flavor. Will make again!!
callj47
nice recipe but way too sweet for us. We went with 75% of the sugar, will drop to half next time as it came out well part from that. thanks !
Brenda
I apologise if this has been answered before but…
Can I sub out the heavy cream for coconut cream?
Helen
I’ve not tried, but I don’t think it would work.
KaththeeT
I took off a star because mine didn’t thicken enough. At 6 minutes on the “soup setting” the mixture had reached 185 degrees but was runny and didn’t pass the “coat the back of the spoon” test. If I had left it in my Vitamix blender for 10 minutes it would have gotten too hot and broken the seal, which does not damage the blender jar, but you do lose a great deal of your mixture, and it is a huge mess to clean. Still even Vitamix blenders vary in strength. I ended up adding more cornstarch (not sure how much but probably about 2 or 3 more teaspoons. (Next time I will use 2 tablespoons of cornstarch. ) Then I transferred the mixture to a sauce pan and cooked it till it coated the back of the spoon.
I used the custard to make a banana pie, so I only tasted a small bit, but it is absolutely delicious and even with the issue with the cornstarch problem and having to transfer to the range top, it was less work than the traditional method. For one thing I didn’t have to temper the eggs, which is messy and not fun. I really loved this recipe and will use it again and again. Thank you so much, and I ended up adding back in the start. :))
Helen Best-Shaw
Hi Kathy, I have tested this in a Vitamix and another power blender and it has worked perfectly. I do recommend setting the central bung on the lid to vent, or even leaving it off and covering it with folded kitchen paper or a tea towel. Let me check the post and update.
But a great idea to finish on the stove top – I’ll update to reflect this. thank you
Sue Davis
The the recipe says 4 eggs, then immediately afterwards has a section on how to freeze leftover egg whites. Should the recipe for the custard say 4 egg yolks, or do you use whole eggs?
Helen Best-Shaw
Hi Sue, I think that you have got caught with a revised recipe card, but unrevised post. I remade and changed the recipe but the post needs updating.
The recipe card is correct – this version uses whole eggs, which is possible because you are blending, so there are no leftovers.
Kathleen
I love the idea of using whole eggs. Thanks for this recipe.