Creamy Whisky Custard Recipe – An Easy Scottish Dessert Sauce
Why You’ll Like It
- ✔ Rich & Silky – Made with egg yolks and cream for a decadent texture.
- ✔ Boozy Kick – Whisky adds warmth and depth (adjust to taste).
- ✔ Versatile – Drizzle over cakes, pies, or even enjoy it with breakfast French toast!
- ✔ Quick & Easy – Ready in minutes with simple ingredients.
Tips for the Perfect Custard
- Avoid Scrambled Eggs – Keep heat low and stir constantly.
- Best Whisky for Custard – Use a smooth Scotch like Glenfiddich or a smoky Islay for depth.
- Rescue Curdled Custard – Blend briefly with an immersion blender.
What You Need
Ingredients & Substitutions
- Milk – 600 ml whole milk or 300ml whole meal and 300ml double cream
- Egg yolks – 4 egg yolks or 3 whole eggs
- Caster sugar – 2 tbsp 25g caster sugar up to 50g caster sugar
- Cornflour – 1 tbsp cornflour
- Vanilla – 1 vanilla pod or 1 tsp extract if substituting
- Scotch Whisky – 2 tbsp Glengoyne or Macallan for luxury or Famous Grouse for a budget-friendly option.
Variations
- Orange zest – zest of a whole orange
- Texture –
- For Richer Custard – (like your screenshot’s cream option): Replace 300ml milk with 300ml double cream (total: 300ml milk + 300ml cream).
- For Lighter Custard – Use all milk (no cream) and reduce yolks to 3. Otherwise use 2 whole eggs + 1 yolk or 3 whole eggs (instead of 4 yolks) .
- Thinner – Reduce cornflour to 1 tsp (like your screenshot version).
- Thicker (e.g., for trifle) – Increase cornflour to 2 tbsp and cook 1–2 mins longer.
- Sweetness – Prefer less sweet? Reduce sugar to 1 tbsp (12g). For desserts with tart fruit (rhubarb, blackberries), keep the original 2 tbsp.
- Flavour – No vanilla pod? Use 1 tsp vanilla extract or infuse milk with citrus zest (lemon/orange).
- Booze – Use Glengoyne or Macallan for a luxurous custard, Famous Grouse
Saving the Whisky Custard For Later
- Fridge: Keep in an airtight container for up to 3 days.
- Reheat Gently: Warm in a saucepan with a splash of milk, stirring often.
- Freezing: Not recommended (may separate).
How To Serve Scottish Whisky Sauce?
This creamy whisky custard is wonderfully versatile—think of it like a boozy version of lemon curd.
Traditional whisky custard isn’t a globally famous dish, but it has strong ties to Scottish and British cuisine and is is wonderfully versatile—think of it like a boozy version of lemon curd. It can be served warm over
-
Cranachan (Scottish raspberry-oat-whisky dessert)
-
Apple pie,
-
classic Bread and butter pudding
- or a shortcut version of Tipsy Laird—simple, elegant, and full of Scottish flavour (Layer the custard with fresh berries and crushed shortbread)
Feel free to drizzle over chocolate fondant, poached pears, pancakes, or even French toast for a luxurious touch.
Where It’s Known?
-
Scotland – Whisky custard is a classic accompaniment in upscale Scottish restaurants and gastropubs (e.g., served with desserts at The Ubiquitous Chip in Glasgow or The Scran & Scallie in Edinburgh).
-
British Fine Dining – Some UK chefs use it as a gourmet twist on traditional custard (e.g., Claire Macdonald’s recipes).
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Whisky Tourism – Distilleries like Glengoyne or The Macallan sometimes feature it in tasting experiences.
Health Info
- Calories: 130kcal
- Sugar: 9.2g
- Sodium: 43.7mg
- Fat: 6g
- Carbohydrates: 10.9g
- Fiber: 0.2g
- Protein: 5.2g
Scottish Whisky Custard Recipe
Description
Ingredients
- 600 ml whole milk or 300ml whole meal and 300ml double cream
- 4 egg yolks or 3 whole eggs
- 2 tbsp 25g caster sugar up to 50g caster sugar
- 1 tbsp cornflour
- 1 vanilla pod or 1 tsp extract if substituting
- 2 tbsp Scotch whisky Glengoyne or Macallan for luxury, Famous Grouse for budget-friendly
Optional
- 1 zest of whole orange
Instructions
Heat the Milk
- In a saucepan, warm milk (or milk + cream) over medium heat until steaming (do not boil).
Whisk Egg Mixture
- In a bowl, whisk egg yolks, sugar, and 1 tbsp cornflour until pale and smooth.
Temper the Eggs
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Cook Until Thickened
- Return the mixture to the pan and cook on low heat, stirring continuously, until it coats the back of a spoon (~5 mins).
Add Whisky & Vanilla
- Remove from heat, stir in 2–3 tbsp whisky and 1 tsp vanilla. Strain for extra smoothness.
Serve or Save for later
- Pour into a jug and serve warm, or chill for a thicker texture.
Recipe Notes
- Pro Tip: Strain custard for smoothness—don’t skip this step!
- The Creamy Whisky Custard recipe makes approximately 500ml (2 cups) of custard which serves from 4-8 servings as follows:
- Dessert Sauce: ~2–3 tbsp per serving (6–8 servings).
- Generous Pour: ~4 tbsp per serving (4–6 servings).
- Ingredient Substitutions:
- For Richer Custard (like your screenshot’s cream option): Replace 300ml milk with 300ml double cream (total: 300ml milk + 300ml cream).
- For Lighter Custard: Use all milk (no cream) and reduce yolks to 3 (closer to your screenshot recipe).
- Sweetness Adjustment: Prefer less sweet? Reduce sugar to 1 tbsp (12g). For desserts with tart fruit (rhubarb, blackberries), keep the original 2 tbsp.
- Thickness Control:
- Thinner: Reduce cornflour to 1 tsp (like your screenshot version).
- Thicker (e.g., for trifle): Increase cornflour to 2 tbsp and cook 1–2 mins longer.
- Flavour Swaps:
- No vanilla pod? Use 1 tsp vanilla extract or infuse milk with citrus zest (lemon/orange).
- Boozy Twist: Use Glengoyne or Macallan for a luxurous custard, Famous Grouse for a budget-friendly one.
- Egg Workaround: Whole eggs: Use 2 whole eggs + 1 yolk or 3 whole eggs (instead of 4 yolks) for a lighter texture.
Quick Troubleshooting
- Lumpy? Strain through a sieve.
- Too sweet? Balance with a pinch of salt or lemon zest.
- Not boozy enough? Add a splash more whisky off the heat.
FAQ
Yes! Omit the whisky or replace it with:
– 1 tbsp vanilla extract (for extra flavor).
– 1–2 tbsp strong coffee or orange juice.
– A splash of apple cider or chai tea for warmth.
Possible causes:
1. Heat too high (always cook on low).
2. Eggs weren’t tempered properly (slowly whisk hot milk into yolks).
Fix it: Strain the custard or blend briefly with an immersion blender until smooth.
Yes, but flavor varies:
– Best: Smooth Scotch (e.g., Glenfiddich, Balvenie).
– Bold: Smoky Islay (e.g., Laphroaig) for a peaty twist.
– Avoid: Harsh or flavored whiskies (may overpower).
Fridge: Up to 3 days in an airtight container (press plastic wrap onto the surface to prevent a skin).
Reheat: Gently warm with a splash of milk, stirring constantly.
Freezing: Not recommended (may separate).
It’s a safety net for thickening, but you can omit it for a classic custard—just cook very slowly and stir constantly.
For a luxurious custard, yolks are better as they provide richness; whites make the custard thin and scrambled. However, if you’re in a hurry you can swap the 4 egg yolks with 3 eggs or 2 eggs and a yolk.
Mix 1 tsp cornflour with 1 tbsp cold milk, whisk into the custard, and simmer 1–2 minutes.
Option: Use coconut milk or oat milk, but the texture will be less creamy. Add 1 extra tbsp cornflour to help thicken.
Yes! Chilled custard thickens—great for trifles or parfaits.
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