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Easy Egg Custard Recipe

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Pantxineta contains egg custard
Silverman68/Flickr/CC BY 2.0
Lots of Spanish desserts are filled with rich creamy custard. As you pass the pastelerias in Spain, you will see beautiful cakes and pastries, which have rich egg custard hidden between the cake layers, or inside the pastry pocket. Cooks at home also use this thick, rich custard to fill pastries like classic bunuelos or Basque pantxineta tort.

Prep Time: 3 minutes

Cook Time: 15 minutes

Total Time: 18 minutes

Yield: 2 cups custard


  • 4 egg yolks
  • 1/2 cup sugar
  • 1 Tbsp unbleached white flour
  • 2 cup milk
  • 1/2 tsp vanilla extract
  • grated rind of 1/2 lemon
  • 1 cinnamon stick


This egg custard recipe makes approximately 2 cups of custard.

Separate the egg yolks from the whites. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.

In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.

Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. Once cooled, chill in refrigerator until ready to use.

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