Can you Reheat Custard?

We enjoy making homemade custard in the summer. It’s a wonderful treat to serve our family and friends. After dinner, we enjoy some of it as a dessert.

If you have any leftover custard, you might wonder if you can freeze it for later reheating.

To determine what produces the freshest, silkiest custard, I have experimented with various custard reheating and storing techniques.

Almost as wonderful as when it was created. Let’s begin.

Can You reheat Custard

Can you Reheat Custard?

After a filling lunch with the family, nothing is more decadent than a steaming hot dish of handmade custard. Homemade custard is difficult to beat, whether you use it to make apple crumble or chocolate cake or eat it by itself.

But what happens if you have leftover custard? Can custard be reheated?

You can reheat custard. If you have any leftover homemade custard, you can safely reheat it, regardless of the recipe you used to make it. Custard can be heated on the stovetop or in the microwave.

Egg Yolks

Whether you are making a sweet or savory dish, there are many uses for egg yolks. They can be used to add color and richness to the cream. Egg yolks are also a great ingredient in desserts like creme Brule.

Egg yolks can also be used in desserts that don’t require baking. For example, they can be used in a chocolate chip cookie recipe.

Egg yolks can also be used to make a dessert called creme Anglaise. In creme Anglaise, egg yolks are mixed with golden caster sugar. This mixture is then cooked until thick and clings to the food. The egg yolks also act as a natural thickener.

To make a creme Anglaise, you will need four egg yolks, caster sugar, and full-fat milk. Heat the milk to 130-170*F. You can then whisk the eggs into the hot milk.

The best method for adding vanilla flavor to custard is to use a vanilla pod. The pod should be removed from the milk before you cook it. You should also scrape the vanilla pod’s seeds before using them.


Unlike baked custard, microwave custard is made with only milk and eggs, eliminating the need for a traditional water bath. This makes it ideal for babies and toddlers.

The jiggly texture can be very satisfying when served with warm microwave custard, but the custard can also be served chilled. You can serve the custard cold over ice cream or a fruit dessert. A custard can be made in the microwave in as little as 15 to 22 minutes.

You can use milk, eggs, and sugar to make a custard. You can also use half-and-half or milk substitutes. Depending on your microwave oven, you may need to adjust the cooking time. For example, you may need to microwave your custard on LOW power if your oven is 700 watts or larger.

You may need to cook your custard in individual cups instead of in ramekins. To ensure you do not overcook your custard, place the cups in a circle in your microwave. You should also rotate the cups every two minutes.

How to Reheat Custard Tarts in the Air Fryer?

  1. Your air fryer should be set to 350°F (180°C).
  2. Place the fryer basket with your custard tarts inside.
  3. For 3 to 4 minutes, heat.
  4. At the two-minute point, check your tarts to ensure they are not burning.
  5. Remove from the basket once heated throughout, then serve.

Keep in mind that with this technique, the pastry may warm up more quickly than the custard, and adjust your air fryer’s temperature accordingly.

You can determine how long the custard needs to cook by testing the temperature at the halfway heating point.

Stay close while reheating custard tarts in the air fryer because they are easily burned.

My Opinion

  • The results from this method are very similar to those from the oven, and the pastry might even be a little flakier.
  • It is not, however, as simple as using an oven, and not everyone has an air fryer.
  • Once you get the hang of it, I highly suggest using this technique because it is both quick and convenient, and the outcomes are flawless.

How to Reheat Custard on the Stove?

  1. Your stove should be on low heat.
  2. Place the custard on the stove in a heavy-bottomed pan.
  3. Heat it for two to three minutes or until the custard is warmed to your preference while stirring constantly.

I recommend a low heat because if you heat the custard too quickly or too much, it might curdle.

Never heat custard above 80°C (roughly 175 °F).

The bottom won’t burn, and skin from forming on the top is avoided by stirring the custard.

On the stove, you can reheat custard in any quantity. Just be sure the pan is the proper size. The custard shouldn’t rise above a few inches from the pan’s bottom.

My Opinion

  • The stove was only marginally more slow than the microwave.
  • It should be warm and silky, and that’s how the custard was.
  • I advise using the stove for large portions where the microwave is ineffective, but it’s a bit much for single servings.

3 Tips for Reheating Custard

When reheating custard, numerous things can go wrong. That’s why we’ve developed our top three recommendations for you to abide by to make sure nothing terrible happens:

  • Blend well
    Ensuring the custard is thoroughly stirred is among the most crucial steps in the warming process. The custard will stick to the bottom of the pan if you don’t regularly stir it while it’s cooking. In the same way, the custard will reheat unevenly in the microwave if you don’t stir it.
  • Reheat it only once
    The custard should never be reheated more than once. If you’re worried about wasting it, you might think about cutting it into smaller portions before reheating it. Doing this allows you to easily remove the custard you need and save the remainder for another day.
  • If necessary, add some milk or cream.
    You can add more milk or cream while reheating your custard if you’re concerned that it’s a little thick and won’t thin out as you do. Just be careful not to overdo it because you don’t want to serve up custard that tastes like water! This will improve its consistency and guarantee that it thins out appropriately.

How to Store Custard?

Before transferring the custard to an airtight container, let it cool for 5 to 10 minutes. To stop a skin from forming, place a piece of plastic wrap right on the custard’s surface. A few punctures in the plastic wrap will allow any trapped heat to escape. The custard should be refrigerated. The duration is 4-5 days.

You should never leave custard at room temperature for longer than two hours. Custard is extremely perishable and can lead to food poisoning if left out for too long.

Can you Freeze Custard?

On a parchment-lined baking sheet, arrange your custard tarts, so they are not touching. Freeze for 4 to 6 hours. Afterward, wrap each pastry in plastic wrap and put it in a freezer bag with a zip-top closure. In the freezer for up to three months, deflate the bag as much as possible.

Individually flash-freezing the tarts will stop them from collapsing or crumbling.

Reference: Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability

How do you Defrost Custard?

Always allow the custard to warm up gradually. You can defrost the refrigerator at room temperature if it thaws too slowly. Never attempt to microwave it to defrost it.

Do not panic if the custard splits. Even though it takes a lot of work, you can put it back together.

If you intend to reheat the custard, do so slowly on the burner while constantly whisking until the custard becomes smooth. If not much is occurring, slightly increase the heat and stir some warm milk.

When adding 1-2 teaspoons of hot water or milk gently, stir the custard quickly if you want cool custard. Use a blender if you have one.

It won’t matter if the custard’s texture isn’t as smooth as when you first made it.

Using a stabilizer is a tip for making your custard freeze more effectively.

The custard won’t split because of the stabilizing agent’s assistance in fusing the eggs with the liquid.

Although cornstarch is frequently suggested as this stabilizer, it can cause the custard to freeze with a spongey texture. I suggest arrowroot flour or powder.

Half a tablespoon of arrowroot powder or a full tablespoon of flour will stabilize one serving of custard. Use 1/2 a spoonful of cornstarch if you do decide to use it.

How is Custard Made to be Nutritious?

They are usually made using milk or freshly poured cream, egg yolks, sugar, and starch or egg proteins to add thickness.

The number of eggs or starch, the kind of milk or cream, and the cooking method all affect consistency.

Custard provides several nutritional and health benefits, including:

1. Custard has a wide range of nutritional advantages. It is a good source of calcium and B vitamins, especially vitamin B12.

These are advantageous for the health of your bones, digestive system, and cells.

Homemade custard is delicious and healthier to consume because it doesn’t contain any artificial additives.

2. Provides excellent fats: Custard is the right choice if you want to gain weight healthily because full-fat custard contains about 6% of the daily recommended fat intake, regular custard has 1-3%, and the low-fat custard has about 1%.

3. Protein-rich: The custard is a good source of protein because of the ingredients used to make it.

It has a very high protein content compared to other sweets composed of fat and sugar.

Custards can increase the protein level when made using skim milk.

4. Can be made in nutritious variations: Custard can be eaten plain or flavored with mango, chocolate, cocoa, and caramel to enhance flavor and nutritional value.


What are you still holding out for? Use these tips and tricks to reheat and store your homemade custard. Don’t forget to include the changes to make it more flavorful.

You must be careful how you store dairy-containing foods to prevent spoilage, just like any other food type.

In order to avoid the custard spoiling at room temperature, we recommend putting it in the refrigerator or freezer as soon as possible after deciding to keep the leftovers.