How to Make an Egg Custard Without Lumps?

Every time we decide at home to make a pastry or a cake for a special occasion, the following question arises: how can we make egg custard smooth and without lumps and also fluffy like the one in the pastry shop.

The answer is very simple - grab a bowl and beat the eggs, sugar, flour or starch (depending on what we decide to use) with a little milk very well with a mixer or wire whisk. A smooth paste should be obtained.

The remaining milk is heated and as soon as it boils, remove it from the heat and add the egg mixture to it, while stirring constantly.

Place it back onto the hob and stir until the desired thickening and the appearance of the first bubbles - they are an indication that the homemade custard is cooked.

Here's a delicious custard recipe that will always make your custard smooth and lump-free.

1 egg

3 tbsp. of sugar

3 tbsp. of flour

3 1/2 cups of milk

I sometimes add butter, whipped cream/egg whites or chocolate as an extra.

In order for the custard not to form a crust while it is cooling, I cover it with household foil, by wrapping it tightly to the surface, so that there is no contact with air.

Try it and you will have the smoothest and most delicious homemade custard!

If you also like homemade custard, take a look at our suggestions for:

- egg custard;

- delicious caramel cream;

- chocolate cream;

- or creme brulee;