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Homemade Eggless Chocolate Custard

I have a particular fondness for all things chocolate, although I am an extremely picky eater and thus do not eat anything sweet unless it is chocolatey. Naturally I also love chocolate custard, but packaged mixes for it are rarely found here in Pakistan now (for some strange reason). Perhaps that is why one of the moms in the homeschooling community is very famous for her delicious chocolate custard that she makes from scratch.

Now recently I was really craving chocolate custard and there was no packaged mix for it in the house (there was only banana and a very small amount of vanilla custard mix), so I decided to experiment and make it from scratch. I supposed that if it went wrong I could just drink it like milk, or make something else out of it, so I went for it. (I also have an extreme obsession for tiny stuff – all things miniature – so I only used half a cup milk in the first try).

Simply put, packaged custard mixes are just a combination of corn starch, corn flour, and a whole lot of preservatives, food colors and various synthetic flavors. To break this down is actually quite easy and to make custard at home is even easier.

So here’s how to make chocolate custard with ingredients you most probably have right in your cupboard!


  1. 2 tbsp corn flour (not to be confused with corn starch, which I understand means different things in different places)
  2. 2 tbsp powdered vanilla custard mix (I haven’t figured a way to replace this yet)
  3. 2 tbsp cocoa powder
  4. 2 cups milk
  5. 5 tbsp sugar
  6. A dash of maple syrup (see substitutes here)
  7. Marie biscuits (if you want to double the flavor, use chocolate chip biscuits)


  1. Crush the Marie biscuits into small pieces and spread them over the bottom of a medium sized bowl.
  2. In a small bowl, stir together the cornflour, vanilla custard powder, and the cocoa powder until well combined.
  3. Place all but 1/2 cup of milk into a saucepan and add the sugar. Allow it to simmer on low heat.
  4. Gradually stir in the mixture from step 2 into the reserved milk to make a thick paste.
  5. Slowly pour this paste into the simmering milk, stirring all the time. Add a few drops of maple syrup.
  6. Continue stirring on medium heat until the custard thickens sufficiently and begins to bubble. (These bubbles should be low, wide and emit a deep bur-bur-bur sound.
  7. When the custard thickens enough to coat the back of a spoon, immediately spoon it gradually onto the crushed biscuits. Do not pour the custard or the biscuits will float up to the top.
  8. Let set for an hour, then chill until ready to serve.
  9. If desired, top with finely chopped chocolate or dust with 1 tsp icing sugar mixed with 1 tsp cocoa powder. You can also decorate it with sprinkles, chocolate chips, whipping cream or anything you like.
  10. Devour!!
  11. TOP TIP: This custard is simply mouthwateringly heavenly with these chocolate chip cookies!! Omit the Marie biscuits while making the custard – keep the custard and biscuits separate until ready to serve.


  • Instead of vanilla custard mix you could use other flavors. I haven’t tried this but it will probably just give a slightly different taste that shouldn’t be noticeable.
  • Chilling the custard overnight is best because that way it will have a jelly-like texture (I personally like that better, but it’s up to you how you want to eat it.)
  • Cake and custard are a delicious combination. Check out some chocolate cake recipes here, here and here. (Yes, I am a chocoholic. Yes, I have three separate chocolate cake recipes on my blog.)
  • If you want you can serve the custard without the biscuits.
  • The custard must be poured into the dish as soon as it is cooked.
  • If you get stuck in a similar situation: I had forgotten to crush the biscuits so I placed whole biscuits over the custard instead and I must say it turned out very well.
  • Enjoy!

2 thoughts on “Homemade Eggless Chocolate Custard”

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