Easy Custard

Great recipe for young kids to practice mixing and separating egg yolk from the white
Author Becky's Mindful Kitchen


  • 4 egg yolks
  • 2 cups heavy cream
  • 6 T sugar or honey
  • pinch of salt
  • Flavor: amounts vary based on personal preference
  • 1 tsp vanilla and/or 1 vanilla bean
  • A few tablespoons cocoa powder 1 tsp mint extract, 1T sugar
  • A few T cocoa powder 1 tsp vanilla, 1 T sugar
  • 2 tsp banana extract
  • 2 tsp lemon extract spoonful of jam on top after baking
  • 2 tsp coffee extract
  • 2 tsp coconut extract and honey
  • 2 tsp almond extract
  • Use your imagination!


  • Preheat oven to 350
  • Beat egg yolks and add all additional ingredients and combine well. Pour into individual custard cups. Place cups into a baking dish and pour hot water into the large dish until it comes about halfway up the individual cups. This allows the custard to bake evenly. Bake for about 45 minutes or until when you jiggle the cup there is just a little give in the middle. Remove and chill completely.
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