Homemade Custard in Multidelices

If you have a Multidelices at home and only use it for yogurt, you’re missing out on half of what it can do. This homemade custard is probably the best way to find out.

The beauty of making it in the Multidelices is that you skip the usual custard headache, which is standing at the stove stirring nonstop for ten minutes, praying it doesn’t curdle, stick, or turn lumpy.

Here you prep the mixture, pour it into the jars, press the button, and walk away. The yogurt maker works at a low, steady temperature, like a water bath, and what you get is silky custard with no lumps, no stress, and no splatter all over the cooktop.

The trick is that the Multidelices has a water reservoir in the base that generates steam and holds a steady temperature around 185°F. That’s exactly what custard needs. Gentle, sustained heat so the eggs set without curdling and the texture stays creamy instead of grainy.

I’ve been making it this way ever since I got my yogurt maker, and I promise it’s the recipe I make most often after yogurt. It’s ready in half an hour (plus chilling time in the fridge), you always have the ingredients on hand, and the result is the kind of custard that makes you close your eyes with every bite. Grandma’s dessert, minus grandma’s suffering at the stove.

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Why this recipe works

Controlled steam cooking is the key. Traditional stovetop custard is made over direct heat, and the risk of overheating is huge. If the eggs go above 185°F, they curdle and the custard turns lumpy.

In the Multidelices, the temperature never goes above that threshold because the heat comes through steam from the water in the base, never directly. It’s almost impossible for it to curdle.

The individual jar format is another plus. You don’t have to pour the hot mixture into bowls (which is when half of it ends up on the counter), and you don’t have to worry about a skin forming on top. Each jar comes out ready to cap and put straight in the fridge, and from the fridge to the table without dirtying another dish.

The ratio I use calls for whole eggs plus extra yolks. The whole eggs provide structure (the whites set and give it body), while the extra yolks add creaminess and color.

The cornstarch is the safety net. It’s not strictly necessary with the yogurt maker’s gentle cooking, but a tablespoon helps the texture hold together and stay firm, which is how we like our custard at home.

Steeping cinnamon sticks and lemon peel in the hot milk before mixing everything together is what sets Spanish custard apart from anything else. You can’t get that aroma by just adding ground cinnamon. You have to give the milk time to absorb the flavor from the cinnamon and lemon. Fifteen minutes of steeping is all it takes for the milk to pick up all that flavor.

Custard ingredients

Tips before you start

The water in the base is essential. The Multidelices needs the reservoir filled to the maximum level mark for the dairy dessert program. No water means no steam, and no steam means the cooking won’t work properly. This is the most common mistake people make when trying desserts in the yogurt maker for the first time.

Don’t fill the jars to the top. Leave them about two-thirds full. The mixture rises slightly as it heats up, and if you overfill them it can overflow inside the yogurt maker, which means a real mess to clean up.

Always strain the mixture before pouring it. No matter how well you beat it, there will be bits of egg white, leftover cinnamon, or bits of lemon peel. A fine-mesh strainer over a pitcher with a spout lets you pour straight into the jars without spilling.

Don’t open the lid during cooking. The temptation is real, but every time you open it you lose steam and temperature, and the final result suffers. Trust the program and wait for the beep.

Chilling is part of the recipe. Freshly made custard will be runny and hot. It needs at least 2 hours in the fridge to set completely and reach the creamy texture you’re looking for. If you can leave it overnight, even better.

Use the Multidelices jars. They’re designed to fit the diameter and height of the yogurt maker, and the glass distributes heat evenly. If you use other containers that don’t fit properly, the cooking can be uneven.

How to tell when they’re done right

Custard fresh out of the Multidelices will look pretty runny. Don’t panic, that’s normal. As it cools in the fridge, it sets and takes on the creamy texture you’re after.

If after 3 to 4 hours in the fridge it’s still completely liquid, something may have gone wrong (not enough egg, too much milk, or the Multidelices didn’t have enough water in the base). If that happens, try adding an extra yolk or increasing the cornstarch to two teaspoons next time.

If on the other hand it came out too firm, almost like flan, reduce the cooking time by 5 minutes or cut back on the cornstarch. Custard should have a creamy texture, not a flan-like one. It should jiggle when you shake the jar and a spoon should slide right through.

Storage

In the fridge, covered with their lids or plastic wrap, they keep perfectly for 3 to 4 days. This is one of those desserts that actually tastes even better the next day, once it’s had time to rest and all the flavors have settled.

At room temperature, don’t leave them out of the fridge for more than an hour. They contain egg and milk, so they’re sensitive to heat.

Freezing is something I don’t recommend. Custard loses its texture when thawed. The liquid separates from the solids and the result is watery and lumpy. This is a dessert meant to be made and eaten fresh.

One of the perks of making them in the Multidelices is that the jars go straight from the machine to the fridge and from the fridge to the table. No transferring, no extra dishes.

Variations and substitutions

For a chocolate version, add about ⅓ cup unsweetened cocoa powder to the egg and sugar mixture. Beat well so it blends in without lumps. Cooking time stays the same. For a more intense flavor, melt about 2 oz of dark chocolate into the hot milk before steeping.

For a coffee version, dissolve 2 teaspoons of instant coffee (or a shot of espresso) in the hot milk. You can combine the coffee with the cinnamon or skip the cinnamon and go with coffee only. It’s delicious with a little whipped cream on top.

For an orange version, swap the lemon peel for the peel of a whole orange. The aroma is milder and sweeter. If it’s in season, a few drops of orange blossom water take the flavor up a notch.

Without cornstarch. If you prefer a lighter, silkier custard, more like a crème anglaise, skip the cornstarch. The texture will be thinner, like a pourable cream, but the flavor is the same. Add an extra yolk to make up for it.

With sweetened condensed milk. Replace about ½ cup of whole milk with sweetened condensed milk and skip the sugar. The custard comes out sweeter and with a nice toasty sweetness. Cut the sugar to ¼ cup if you want something in between.

With oat or soy milk. It works, but the texture is different (thinner, less creamy). Add an extra tablespoon of cornstarch to make up for it, and adjust the sugar since plant-based milks usually contain some added sugar.

With nougat. During the holidays, add about 2 oz of soft Spanish nougat (turrón de Jijona) to the hot milk and stir until it melts. Cut the sugar in half because the nougat is already very sweet. It makes a spectacular holiday dessert with very little effort.

Frequently asked questions about custard in the Multidelices

The Multidelices is one of those appliances that a lot of people underuse. You buy it for yogurt, make yogurt for a couple of months, and it ends up in the back of the cabinet.

That’s a shame, because the dairy dessert program is amazing for custard, flan, creams, and all kinds of desserts that people usually skip because they don’t want to babysit the stove.

This custard is the perfect example. A dessert that on the stovetop demands your full attention for ten minutes (don’t stop stirring for a second or it sticks and curdles), here becomes mix, pour, press the button, and forget about it.

If yours is sitting in storage, pull it out and make this custard this weekend. If you’re thinking about buying one, this recipe is all the proof you need.