Name: The BEST Way To Reheat Custard
Cook time: 3 min
Total time: 3 min
Ingredients: 1 portion custard; 1 tbsp water (optional)

Table of Contents

If you have a load of custard leftover, you may be wondering if you can save it and reheat it later.

I have experienced with a number of different custard reheating and storage methods, to find out what delivers the freshest, silkiest custard.

(Nearly) as good as the moment it was made.

Ready? Let’s jump right in.

A note on my experiment

I cooked up a big batch of custard (and instead of eating it all in one sitting like I normally do), I put it in the fridge overnight.

The next day, I tested two different methods of reheating the custard to see which one was best.

I tested:

Reheating custard in the microwave
Reheating custard on the stove

Both methods worked well. The custard warmed up nicely and was still smooth.

I suggest the microwave for small portions and the stove for bigger ones.

Reheating custard in the microwave

To reheat custard in the microwave, put it in a microwave-safe bowl and microwave it in 30-second intervals until it’s warmed through. Stir the custard after every 30 seconds. 30 seconds should be enough to heat a single serving.

The microwave can be an unpredictable machine, but as long as you go slowly and check on the custard often, you’ll be okay.

How to reheat custard in the microwave:

Put the custard in a microwave-safe bowl.
Heat the custard in 30-second intervals, stirring during each break until it’s warmed through.

One portion of custard will be done in 30 seconds, but a larger serving might take up to a minute.

The stirring helps to ensure the custard reheats evenly and prevents skin from forming.

The microwave works best for smaller portions of custard. If you have masses of custard, either use the stove or separate the custard into smaller portions before microwaving it.

If you’re going to pour the custard over a cake, such as a bread pudding, that you’re also going to reheat, you can kill two birds with one stone and put them in the microwave together.

Related: How To Store Bread Pudding

Verdict

The microwave was the quickest and easiest method and produced great custard. It was warm but not boiling.

A plus for this method is that I could reheat the custard in the bowl that I planned to eat it out of, which meant less washing up for me.

Reheating custard on the stove

To reheat custard on the stove, set it a low heat and put the custard in a heavy bottom pan. Heat the custard for 2-3 minutes or until it’s warmed through. Stir the custard constantly while heating.

This is the safest method of reheating custard because you can keep a constant eye on it and make sure the custard isn’t getting too hot.

How to reheat custard on the stove:

Set your stove to a low heat.
Put the custard in a heavy bottom pan and put it on the stove.
Stir the custard constantly while you heat it for 2-3 minutes, or until it’s warmed to your liking.

You don’t want to overheat the custard or heat it too quickly because it could curdle, hence why I suggest a low heat.

Remember: never heat custard above 80°C (~175 °F).

Stirring the custard prevents skin from forming on the top and ensures the bottom doesn’t burn.

You can reheat any size portion of custard on the stove. Just make sure the pan size is appropriate. The custard should cover the bottom of the pan and be no more than a couple of inches high.

Verdict

The stove was slightly slower than the microwave, but not by a lot.

The custard was warm and silky, just how it should be.

I recommend the stove for large portions where the microwave isn’t suitable, but it’s a bit overkill for single servings.

Can I eat custard cold?

It’s perfectly safe to eat cold custard, so you don’t have to reheat it if you don’t want to. Custard is regularly served cold in desserts like trifle. Or you can serve cold custard over a warm apple pie or bread pudding to provide a welcome contrast. You can also eat cold custard on its own.

How to store custard

Let the custard cool for 5-10 minutes before transferring it to an airtight container. Lay a piece of plastic wrap directly on the custard’s surface to prevent a skin forming. Pierce the plastic wrap a few times to let leftover heat escape. Keep the custard in the fridge. It will last for 4-5 days.

Never leave the custard sitting out at room temperature for more than two hours. Custard is highly perishable and can cause food poisoning if left out for too long.

Can you freeze custard?

You can freeze custard, but it’s likely to split upon thawing. Put cooled custard in a heavy-duty freezer bag and squeeze all the air out. Seal the bag and freeze the custard lying down. The custard will keep for up to a month. Thaw in the fridge and whisk vigorously to re-combine if it’s split.

You can also opt to freeze the custard in an ice-cube tray to get nice portion-sized cubes. Once the custard is frozen, you can transfer the cubes to a freezer bag.

Related: Can You Freeze Custard Tarts?

How do you defrost custard?

Always let the custard come up to temperature slowly. Never try to defrost it in the microwave. If the fridge will be too slow, you can defrost it at room temperature.

If the custard splits, don’t panic. You can bring it back together again (although it’s quite a bit of effort).

If you’re planning on heating up the custard, heat it gently on the stove and whisk continuously until the custard smooths. If nothing much is happening, turn the heat up a tiny bit and add some warm milk.

If you want cold custard, then whisk the custard vigorously while slowly adding in 1-2 tablespoons of hot water or milk. If you have a blender, use this.

The custard’s texture might not be as smooth as when you first made it, but it will be okay.

A trick to help your custard freeze better is to use a stabilizer.

A stabilizer will help bind the eggs to the liquid and stop the custard from splitting.

Many people recommend cornstarch as this stabilizer, but cornstarch can give the custard a spongey texture after freezing. I recommend arrowroot powder or flour.

For one serving of custard, ½ a tablespoon of arrowroot powder or a whole tablespoon of flour will be enough to stabilize the custard. If you decide to use cornstarch, use ½ a tablespoon.

What to do with leftover custard

The best thing to do with leftover custard is to make custard ice cream. Put your custard in the freezer, and whisk it every 30 minutes for 3 hours. This aerates it and makes ice cream. Other options include using it in a trifle, profiteroles, or a semifreddo. Or have it with fruit.