One Step Creamy Vitamix Custard / Power Blender Custard (2024)

Published on April 18, 2013 by Helen Best-Shaw 42 Comments
Last Updated on February 28, 2024

Let your blender do the work with this easy to make custard. Silky smooth every time and no lumps. Simply throw in the ingredients and whizz!

Power Blender Custard

A power blender effortlessly creates the easiest custard from scratch. Achieve a silky smooth and creamy texture, and tailor the consistency to your preference – from thick to pourable, the choice is yours.

See also

• Lettuce soup with peas is also made in a power blender
• A classic dessert to serve with custard is delicious apple crumble.
• Mincemeat crumble bars are delicious served with hot freshly made custard

Custard from scratch is so much tastier than that made with a packet. The power blender custard can also be adjusted from a thinner, pourable, crème Anglaise, to a thicker, more spoonable custard. Either will have the delicious flavour from using real vanilla.

Using just five ingredients (with the option to include cornflour for a thicker custard) this recipe provides flexibility and simplicity. The power blender allows the use of whole eggs including the whites so no need to separate or find a use for the whites.

While custard is the generic name for a sweet sauce of cream and eggs, crème Anglaise is the French title for a thinner sauce made without a thickener.

Adding a thickening agent to custard such as cornflour gives a thicker, more spoonable result, similar to a crème pâtissière.

This custard is cooked with only the power of the blender and the friction of the blades to heat it. Any power blender will do, from Blendtec, Vitamix, or Froothie Optimum.

Why make power bender custard

• It’s so easy to make, you literally throw everything in and switch the blender on

• No need to separate the eggs – this recipe uses whole eggs so you do not have leftover whites

• A lighter custard because you are using whole eggs

• Fast recipe – ready in 10 to 12 minutes with only a minute of hands on time.

Blender Custard ingredients

• Cream – double or heavy cream which will whip – 40% or more fat.

• Milk – Any milk will do here – I usually use a semi skimmed.

• Vanilla extract/paste– Vanilla extract is natural vanilla. Avoid the synthetic ‘essence’. I like to use vanilla paste which contains the seeds from the vanilla pod but you can use a liquid extract instead.Different brands vary in strength so get to know a brand you like and use it accordingly.

• Eggs – 4 medium or large eggs – although it does not matter that much here.

• Sugar – I use golden caster for almost everything, but it really does not matter. A dark brown sugar will give a differently flavoured custard.

• Cornflour / Cornstarch – optional – this will thicken the custard and also speed the cooking process up. I find you do not need it for a pouring custard but will for a thick custard.

How to make power blender custard – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Add all the ingredients aside from the cornflour / cornstarch to the blender.

I like to crack each egg individually into a ramekin to check it, and remove any shell before adding to the other ingredients. The probability of getting a bad egg with eggs from the store is low, but checking is a must with “farm gate” eggs.

Step Two – Switch the blender on and let it run on high for 5 minutes.

Make sure that the central bung is set to vent so the steam can escape.

Check the consistency of custard once it starts to steam. If you want to make a thick spooning custard add the cornflour and blend for another minute and check again, then check every 30 seconds. Once the cornflour is added the custard will suddenly thicken as it’s blended.

If not using cornflour the final custard will be thinner, and will take about 10-12 minutes to cook.

Pro Tip
I know I always say never add cornflour straight to a liquid without making a “slurry” first or you will get lumps, but we are using a power blender here – there will not be lumps!

Step Three – Once ready the custard will coat the back of a spoon. Remember that as it cools it will thicken some more.

If it has over thickened pulse in a splash of milk.

Transfer to a jug to serve.

Variations

• Use a darker sugar – 100% soft light brown sugar – or half dark brown or muscovado and half white granulated

• Add a tot of rum or whisky to the finished custard and blend for another minute. This might make the custard curdle once first added but it will blend out.

• Add a teaspoon of good quality instant coffee powder for a coffee custard.

• Add a couple of teaspoons of cocoa for a chocolate custard.

• For a super glossy rich custard sauce pulse a knob of butter through at the end of cooking

Storage

Fridge – Transfer to a covered container, and keep in the fridge for up to three days. Gently reheat in the microwave or in a pan on the stove top

Freezer – The custard can’t be frozen. Use up leftovers over the next three days, and make fresh when you need more.

Hints and tips

• When cooking in a power blender make sure, then double check, that the central bung is set to vent so the steam can escape.

• Don’t overdo the cornflour as it takes a minute to thicken, check the custard frequently after adding.

• To clean the blender jug, add warm water and a few drops of washing up liquid and whizz to clean immediately.

FAQs

• Custard will enhance any bread and butter pudding.

• Serve custard on leftover sticky toffee pudding

• Pour over stewed plums

Update notes – post originally published April 2013, updated with simplified recipe, new images and hints and tips February 2024.