By Jehan Yusoof  |  Updated September 24, 2026  |  ★ 5.0 (5 reviews) | 

Custard pudding, an old-fashioned comfort dessert made with custard powder.
Made with only 5 ingredients and no eggs, it’s so easy you can make it in a rush.
In Sri Lanka, this is a Ramadan and wedding-table regular: simple enough to make in bulk, but special enough to serve guests.

★★★★★
If you try this, I’d love to know how it turned out. Just tap the stars in the recipe card; it helps other cooks find this recipe.

Ingredients to make the eggless custard pudding

• The ingredients mentioned below use standard measuring cups and spoons.
  • Fresh milk
  • Sugar(add more or less to adjust taste)
  • Custard powder
  • Vanilla essence
  • Butter
  • Raisins(optional, as an add-on and garnish)
  • Cashews, chopped(optional as garnish)

What you will need to make the custard pudding

• Measuring jug
• A medium-sized saucepan
• Heat-resistant spoon to mix the custard
• Use heat-resistant plates, platters or tart moulds as you are pouring hot custard directly into them.
• Heat-resistant pot holders or oven mitts

How to make the vanilla custard pudding

Photo tutorial.

Prep work to make the custard pudding

• Have the plates or platters you will be using ready.
• They should be heat-resistant, as you will be pouring hot, thick custard pudding to set.
• If you are using tart moulds, brush the inside of the tarts with butter so that removing them will be easy.
• Have all the ingredients needed to make the custard pudding ready.

Making the custard pudding

Add fresh milk and sugar to a saucepan.
Heat the milk(avoid boiling) over low-medium heat for 3-5 minutes.

Measure and add the custard powder into a bowl or jug with a pourable mouth (this will help you avoid any spills).

Once the milk is hot, take half a cup of the milk, gently pour it into the custard powder and stir with a spoon.
Stir until you have a smooth custard liquid without any lumps.
Once you’ve removed all the lumps, add this dissolved custard liquid to the rest of the milk you were heating.
Add vanilla essence. Heat the milk and custard mixture over medium heat.

Constantly stir to avoid lumps forming.

You will notice the custard thickening.

Maintain a steady heat of low-medium and keep an eye on the consistency, as you want the custard to reach a thick consistency that can still be poured without reaching a lumpy stage.
Remember the remaining heat will continue to cook the custard sauce, so remove it from the stove even as it continues to thicken.
This would take between 7 to 12 minutes. Check at 10 minutes, and if you are satisfied with the thickness of the vanilla custard,
Add some raisins(optional), stir in the butter(1 teaspoon), then remove it from the stove immediately
Pour the mixture into platters, let the pudding cool and set. Do not refrigerate to set.
Once set, slice and serve.

How to remove custard pudding from a tart mould.

If you have poured the mixture into tart tins or small moulds, gently press down the edges of the pudding until you can loosen the edges of the tins.

A little tricky, but here’s how I removed the vanilla custard pudding from the moulds,

Once I loosened the edges, I inverted the pudding mould onto my palm(almost like cupping the mould), gave it a gentle shake until I felt the pudding surface loosening onto my palm, and immediately flipped it back into the mould.

Once the pudding is back in the mould, I gently placed a small serving plate and inverted the pudding onto it.

FAQ: Custard pudding

• What is the difference between custard powder Vs egg custard?
  • Custard powder consists of cornstarch with flavouring and colouring, which is dissolved into hot milk and sugar to thicken. The pudding also is readdy and sets when cooked over a stovetop.
    Egg custard is thickened and sets due to eggs and needs to be steamed or baked in a water bath. It has a much denser and richer texture.
• Can I make this custard pudding ahead for Ramadan or a wedding?
  • Yes. It’s a good make-ahead dessert for exactly that reason. Set it in plates or tart tins the day before, keep them covered in a cool spot, and unmould just before serving.

How to serve the custard pudding

A favourite among Muslims, this custard pudding recipe is a popular dessert to serve at Ramadan or weddings.

• Serve the vanilla custard pudding by simply letting it set, or top it off with some fresh fruit or a generous amount of chopped cashews.
• Buy a few tart shells and fill them up with the custard, and make some custard tarts. Top it off with some fresh berries.

More pudding recipes

Condensed milk-baked caramel pudding
Condensed milk, Pineapple fluff pudding
Marie biscuit pudding
Pineapple bread pudding
Chocolate Nutella pudding

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Custard pudding with custard powder (eggless and 5 ingredients)

Yield: 4

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Custard pudding, made with custard powder, is an easy, quick dessert you can make in a rush.

If you are wondering how to use that box of custard powder in your pantry, then you need to try this custard pudding recipe.

Serve the vanilla pudding by simply letting it set or, top it off with some fresh fruit or a generous amount of chopped cashews.

5.0 Stars (5 Reviews)

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Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 and 1/4 cup fresh milk
• 4 tablespoons of sugar(add more or less to adjust taste)
• 4 tablespoons of custard powder
• 1 teaspoon of vanilla essence
• 1 teaspoon of butter
• 1/4 cup of raisins(optional, as add on and garnish)
• 1/2 cup of cashews chopped(optional as garnish)

Instructions

Prep work to make the custard pudding

1. Have the plates or platters you will be using ready.
2. They should be heat resistant, as you will be pouring hot, thick custard pudding to set.
3. If you are using tart moulds, brush the inside of the tarts with butter so removing them will be easy.

Making the vanilla custard pudding.

1. Have all the ingredients needed to make the custard pudding ready.
2. Add milk(2 and 1/4 cups) and sugar(4 tablespoons; add more to sweeten it)to a saucepan.
3. Heat the milk(avoid boiling) over low-medium heat for 3 to 5 minutes.
4. Measure and add the custard powder(4 tablespoons) into a bowl or jug with a pourable mouth (this will help you avoid any spills).
5. Once the milk is hot, take 1/2 a cup of the milk, gently pour it into the custard powder and stir with a spoon.
6. Stir until you have a smooth custard liquid without any lumps.
7. Once you’ve removed all the lumps, add this dissolved custard liquid into the rest of the milk you were heating. add vanilla essence(1 teaspoon).
8. Heat the milk and custard mixture over medium heat.
9. Constantly stir to avoid lumps forming.
10. You will notice the custard thickening.
11. Maintain a steady heat of low-medium and keep an eye on the consistency as you want the custard to reach a thick consistency that can still be poured without reaching a lumpy stage.

Remember the remaining heat will continue to cook the custard sauce, so remove it from the stove even as it continues to thicken.

1. This would take between 7 to 12 minutes. Check at 10 minutes, and if you are satisfied with the thickness of the vanilla custard,
2. Add some raisins(optional), stir in the butter(1 teaspoon), then remove it from the stove immediately
3. Pour the mixture into platters, let the pudding cool and set. Do not refrigerate to set.
4. Once set, slice and serve.

How to remove custard pudding from a tart mould.

1. If you have poured the mixture into tart tins or small moulds, gently press down the edges of the pudding until you can loosen the edges of the tins.
2. A little tricky, but here’s how I removed the vanilla custard pudding from the moulds,
3. Once I loosened the edges, I inverted the pudding mould onto my palm(almost like cupping the mould), gave it a gentle shake until I felt the pudding surface loosening onto my palm, and immediately flipped it back into the mould.
4. Once the pudding is back in the mould, I gently placed a small serving plate and inverted the pudding onto it.

I'd love to know how it turned out.
Leave a ⭐⭐⭐⭐⭐ rating and a comment; I read every one — it helps other visitors trust the recipe and helps them find me too.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Birds Custard Powder 300g, 10.5 Ounce, White
• 
  OXO Good Grips 11-Inch Balloon Whisk
• 
  CiYouc 24 Pcs Egg Tart Molds, Mini Tart Pan for Baking, Aluminum Tins Mould for Tart Shells, Pie, Cupcakes, Mini Cake, Pudding, Jello, Muffin and Chocolate

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 20mgSodium: 284mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 10g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the way my family taught me, just written down clearly enough for you to follow.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.