Know what’s on your plate
Custard
Calories & nutrition facts
made up with whole milk
Nutrition facts
Per 100 g% DV- Calories 114 kcal —
- Protein 4 g 8%
- Carbohydrate 16 g 6%
- Fat 4.2 g 5%
- Saturated fat 2.6 g 13%
- Sugars 11 g —
- Sodium 67 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 44 µg 5%
- Vitamin C 1 mg 1%
- Vitamin E 0.06 mg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.24 mg 18%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.6 mg 12%
- Vitamin B6 0.06 mg 4%
- Biotin (B7) 2.9 µg 10%
- Folate (B9) 7 µg 2%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 140 mg 11%
- Iron 0.11 mg 1%
- Magnesium 13 mg 3%
- Phosphorus 113 mg 9%
- Potassium 185 mg 4%
- Zinc 0.6 mg 5%
- Copper 0.01 mg 1%
- Selenium 1 µg 2%
- Iodine 28 µg 19%
Similar foods
- Custard cream143 kcal / 100 g
- Vanilla custardfull fat86 kcal / 100 g
- Egg custard95 kcal / 100 g
- Chocolate custardfull fat88 kcal / 100 g
- Vanilla custard saucewith cream, milk302 kcal / 100 g
- Custard puddingcrème caramel or brulee, flavoured, homemade417 kcal / 100 g
- Confectioners' custard153 kcal / 100 g
- English custard123 kcal / 100 g
- Milk custardlow-fat, egg91 kcal / 100 g
- Custard dessertrefrigerated, average138 kcal / 100 g
Questions about Custard
How do you stop custard going lumpy?
For custard powder, first mix it with a little cold milk to make a smooth paste, then whisk in the hot milk gradually. Keep stirring as it heats; for egg custard, use gentle heat and do not let it boil.
How do you stop a skin forming on custard?
Press baking parchment or cling film directly onto the surface while it cools. Stirring it occasionally as it cools also helps, though it may not prevent a skin as fully.
Can you reheat custard?
Yes. Warm it gently in a saucepan over low heat, stirring constantly, or use short bursts in a microwave and stir between each. Avoid boiling, which can make it split or turn grainy.
How long does custard keep in the fridge?
Put it in a covered container and refrigerate within two hours of making or opening it. Use it within two days, and discard it if it has been left at room temperature for more than two hours.
What do you serve custard with?
Pour warm custard over apple crumble, steamed pudding, treacle tart or rhubarb. Cold custard is also used in trifles and poured over fruit.
Can you use custard instead of crème anglaise?
Pouring custard is a close substitute for crème anglaise: both are pourable vanilla sauces often made with milk, egg yolks and sugar. Custard made from powder has a different flavour and texture, but works well over puddings and fruit.
Does custard contain egg and milk?
Many homemade and fresh custards contain both eggs and milk, while some custard powders are egg-free but still need to be made with milk. Check the ingredients for the specific product, especially if you need to avoid either allergen.
Is custard a source of iodine?
Yes. A 100 g portion provides 28 µg of iodine.
Source: CoFID (UK) 12-575 · per 100 g · carbohydrate per EU label, fibre excluded
