Custard Milkshake Recipe | How to make Custard Milkshake | Milkshake Recipes

What is the Custard milkshake Recipe?

Custard milkshake recipe is a rich, thick and absolutely delicious milkshake. The best part is that it doesn’t call for any special ingredient except custard powder, which is generally readily available in our grocery. Custard powder not only gives a very smooth texture to the milkshake but also gives a great flavor and nice thickness to it.

Let’s talk about the ingredients for custard milkshake Recipe

This recipe is very simple and non-demanding. It has minimal requirements. Just milk, sugar and custard powder! But yes it asks for your time. To prepare custard milkshake, the milk needs to be boiled and then we have to allow it to come to room temperature and thereafter refrigeration. I have kept it simple without any flavors. But if you feel like adding cardamom, add it. You can also add some nuts and take the milkshake to another level.

Other recipes to try this summers
Fruit custard, fruit curd, thandai, badam milkshake, gulkand milkshake, etc.

How to make Custard Milkshake

1. Boil milk : In a saucepan add little water. Now add 2 cups of milk. Let it come to a boil. Adding water at the base prevents milk from sticking to the bottom of the pan thereby avoiding the burning of custard.


2. Add custard mix and sugar : Switch off the flame. Mix 1 tbsp custard powder in 2 tbsp cold milk. Add this custard mix to the boiled milk. Add 4 tbsp sugar. Always use cold milk to mix custard powder. Never use the boiled milk otherwise the custard might get lumps. This holds good for most of the recipes using custard powder.


3. Simmer : Switch on the flame. On a low flame, cook for 5-7 minutes. The milk will be smooth, silky and thick. Once you are happy with the consistency, switch off the flame and let the milk come to room temperature.


4. Blend : Once it is cold,  blend it once to make it absolutely smooth.


5. Chill : Refrigerate for a couple of hours.


6. Bon appétit : Serve cold.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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