This custard sauce is a little bit difference from the runny one, it is a bit thicker than the normal one, but it is good for fruit tart filling, sweet bread filling………

This recipe is from one of my favourite blogger: carol, but I did some changes of the original. So, you can adjust it to suit your personal taste.

Custard Sauce

Ingredient:                          ( can make 460g )

  1. Sugar                           40g
  2. Cheese powder           40g
  3. Cornflour                      20g
  4. Custard powder           20g
  5. Egg (beaten)                120g
  6. Milk                              100ml
  7. Coconut milk                50g
  8. Butter, melted              100g
  9. Fresh vanilla seeds or vanilla extract


  • Use hand whisk to mix sugar, cheese powder, cornflour, custard powder and eggs into a large mixing bowl.
  • Gradually add milk and coconut milk into the mixture, then use spatular to fold the melted butter in and mix well.
  • Pour into a saucepan over low heat to cook, keep stirring until the mixture turn to thicker to suit your baking use.
  • Off heat, and still use your spatular to fold the custard until it become smooth and glossy.
  • Let it cool down and turn out on a large cling film, use cling film to roll the custard like a long sausage roll, wrap it with cling film and store in the fridge for later use. But it is best to use it within 2 to 3 days.


  • I will use this custard to make sweet bread and some chinese special cake, keep watching………..

2 thoughts on “Custard

  1. Pingback: Apple & Custard Bun (蘋果,卡士達麵包) | matchamochi

  2. Pingback: Crispy Custard Mooncake (脆皮奶黃月餅) | matchamochi

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