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Homemade custard, Kai Hesthammer.


I mainly use custard for Skoleboller (Norwegian Coconut Custard buns), but this recipe yields versatile custard for any use. It's even good on its own!
Prep Time 10 mins
Cook Time 10 mins
Cooldown time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Norwegian
Servings 24 skoleboller
Calories 108 kcal


  • 2 cups Whipping cream (33%)
  • 3 tsp Vanilla (or 1 beanstalk)
  • 4 Egg yolks
  • 1 cup Sugar
  • 3 ⅓ tbsp Cornstarch


  • Put the vanilla (whole bean or extract) in the cream and heat. Once it boils, take the pot off the stove and remove the vanilla bean (if applicable).
  • Whisk together the egg yolks, sugar, and cornstarch in a separate bowl.
  • Gradually whisk the cream into the egg mix to get a smooth mixture.
  • Pour the mixture back into the pot and heat while stirring regularly. Important: Do not bring to a boil, as this will cause the mixture to separate.
  • The cream thickens as it heats up, so you want to aim for somewhere right under the boiling point.
  • Once the consistency of the custard cream is thick enough, remove it from the heat and pour it into a separate bowl and let cool down. If you are refrigerating overnight, cover the bowl with plastic wrap to prevent milk skin from forming.
Keyword Desserts, Sweet