3 Custard Variations Perfect for Any Easter Feast

The word Custard could conjure multiple images beyond that of a simple, pudding-like dessert. What makes custard unique from other foods can be found in the versatility of its applications. It is less a singular dish and more so its own...

The word Custard could conjure multiple images beyond that of a simple, pudding-like dessert. What makes custard unique from other foods can be found in the versatility of its applications. It is less a singular dish and more so its own form of culinary preparation, which traditionally involves the mixture of eggs with milk or cream, thickened by heat. Often with custard, a new dish is created with a simple change in ratios, or the addition of a basic ingredient, such as cornstarch or gelatin.

What makes custard perfect for Easter? An obvious reason would be its primary use of eggs, which are symbolic not only of fertility but rebirth. Additionally, the varied forms in which custard is implemented are practical and demonstrate the ability to create decadent dishes with few ingredients. If nothing else, it'll help you use up those leftover Easter eggs.

Whether you are a custard fanatic or have had your curiosity piqued, the following custard variations will provide you with fool-proof basics, which you can further customize to suit your palate.

Custard Sauce

Custard comes in several consistencies, one being slightly thinner, often to which vanilla and sugar is added to create a sweet sauce. To make a simple custard sauce, you need only the following ingredients.

Custard Sauce
Custard Sauce


  • 1-1/2 cups milk
  • 6 egg yolks
  • 1/3 cup sugar
  • 1 pinch salt


  1. Heat milk to a boil in a medium saucepan.
  2. Remove saucepan from heat and be sure not to scald.
  3. In a bowl, whisk together egg yolks, sugar, and salt.
  4. Steadily pour the hot milk into the mixture and whisk.
  5. Place the custard into saucepan and heat until a candy thermometer reads 170 degrees Fahrenheit.

Our suggested variations:

  • Swap brown sugar for sugar
  • Add 1 teaspoon vanilla
  • Sprinkle with nutmeg
  • Thin sauce with lemon juice for a brighter taste

Savory Custard

Often, people only associate custard with dessert. However, many well known dishes, including quiche and egg tarts, serve to show off custard's savory side. If you wish to make quiche for Easter brunch, may we suggest the following recipe?



  • 5 eggs
  • 3/4 cup milk
  • 9-inch pie shell, frozen deep dish
  • Filling of your choice (see below)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, beat eggs; add milk and your selected filling and mix well with a spoon.
  3. Pour the quiche mixture into the frozen pie crust and place on a cookie sheet or a small pan and bake for 45 minutes.

Suggested fillings:

  • 2 cups shredded cheese
  • 1-1/2 cup chopped peppers
  • 2 cups sliced mushrooms
  • 1-1/2 cup ham chunks, or bacon

Furthermore, combination fillings, such as spinach and artichoke, or pepper-jack cheese and bacon, really liven up this basic quiche.

Frozen Custard

Do you remember the ice cream-like treat you only got on special occasions? The kind that always seemed thicker and more rich in sugar and flavor than soft serve? Did you realize you can make and enjoy this treat at home?

Frozen custard was, quite appropriately, invented on Coney Island in 1919. The key that sets it apart from ice cream, and lends it its smooth texture, is the addition of eggs. This also allows the dessert to retain its cold longer than traditional ice cream, making it more practical for outdoor dining on a simmering summer day.

Frozen Custard
Frozen Custard

To make your own, you'll need a continuous freezer, and the following ingredients:


  • 4 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1 cup heavy cream
  • 1/2 cup full-fat milk
  • 1 pinch of salt
  • 1 teaspoon vanilla extract


  1. Whisk eggs, sugar, and corn syrup in a heavy saucepan.
  2. Add milk and cream and whisk thoroughly.
  3. Heat over medium to low heat, whisking constantly, until a custard-like consistency forms.
  4. When the custard reaches 170 degrees Fahrenheit on a thermometer, it is ready. Remove from heat; add salt and vanilla, and stir.
  5. Using a fine mesh, strain the custard and freeze in a large container until it reaches 40 degrees Fahrenheit.
  6. Churn in ice-maker, using the manufacturer's directions.

This custard should be served within 2 hours of preparation. For different flavors, you can add cocoa powder, coffee crystals or espresso powder, mint or almond extract, or an assortment of mix-ins, including chocolate chips, candy pieces, or dried fruit.

These recipes are great ideas for Easter, or excellent ways to use your leftover eggs the day after. Yum, what a delicious way to reward the children with the Easter eggs they found outside!

For more Easter ideas, or to share your favorite custard recipe, please contact us. We'd love to hear from you.