Custard Milkshake

5 from 1 vote

Custard Milkshake is a smooth, creamy beverage made using instant custard powder, milk, and other ingredients. It is perfect for serving chilled on warm summer days or for Ramadan (vegetarian, gluten-free).

Custard milkshake served in a glass.
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About Custard Milkshake

Custard Milkshake is a rich and creamy summer beverage that tastes great when served chilled on a lazy hot afternoon.

It gets most of its flavors from instant custard powder.

This drink is popular during Ramadan for the Iftar feast as it is filling and easy to make.

This drink is vegetarian and gluten-free. You can double or triple the recipe as per your needs.

Here are some more milkshake recipes

Ingredients

Custard milkshake ingredients.

To make this recipe, you will need whole milk, instant custard powder, sugar, vanilla extract, and basil seeds (sabja).

I prefer to make Custard Powder at home, as it has high-quality ingredients and is free of preservatives and artificial colors. But if you are short on time, you can use good quality store-bought custard powder.

Use whole milk (full-fat milk) to make the milkshake. It will give it a rich and creamy texture.

Adjust the amount of sugar as per your taste.

Use a good quality vanilla extract to add to the recipe.

You can also make a rose-flavored custard milkshake by adding rose syrup (roohafza) to the recipe.

Add some cashew or almond powder while blending to make it even more special.

How To Make Custard Milkshake

Make The Custard

In a small bowl, stir together 2 tablespoon instant custard powder and ¼ cup of cold whole milk to make a lump-free mixture.

Custard powder and milk added to a bowl.
Lump free mixture made.

Transfer 3 cups of milk and custard mixture to a medium-sized pan and mix well.

Milk and custard mixture added to a pan.

Heat it over medium heat until the custard thickens. Keep stirring continuously to avoid the formation of lumps.

Note – To check if the custard is cooked, dip your spatula into it and then draw a finger through the coated spatula. Your custard is done if it wipes clean, leaving an open space.

Cooked custard.

Remove the pan from the heat and transfer the custard to a bowl.

Cover the bowl with a cling wrap to avoid the formation of a cream layer on top. Refrigerate the custard for 1-2 hours or until it is nicely chilled.

Custard transferred in a bowl and covered with cling wrap.

Freeze The Milk

Freeze the remaining 1 cup milk for 1 hour.

Note – Do not over-freeze; otherwise, it will become hard.

Soak The Basil Seeds

Soak 1 teaspoon basil seeds in ¼ cup of water. Keep them aside for at least 30 minutes.

Blend The Milkshake

Add the

  • chilled custard
  • frozen milk
  • 2 tablespoon sugar
  • ½ teaspoon vanilla extract

to the medium jar of a blender and blend until smooth.

Frozen milk added to a blender.
Remaining ingredients added to the blender.
Ready custard shake.

Pour the milkshake into 2-3 tall serving glasses.

Add 2 teaspoon of soaked basil seeds to each glass and stir well.

Custard milkshake and soaked basil seeds added to a tall glass.

Top the drinks with a scoop of vanilla ice cream. Garnish with chocolate syrup and mint leaves. Serve chilled.

Custard milkshake garnished with vanilla ice cream and chocolate sauce.

Storage Suggestions

Leftover milkshake can be stored in an airtight container for 2-3 days. Shake well before use.

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Custard Milkshake is a smooth, creamy beverage made using instant custard powder, milk, and other ingredients. It is perfect for serving chilled on warm summer days or for Ramadan (vegetarian, gluten-free).
5 from 1 vote

Custard Milkshake Recipe

Custard Milkshake is a smooth, creamy beverage made using instant custard powder, milk, and other ingredients. It is perfect for serving chilled on warm summer days or for Ramadan.
Prep: 2 minutes
Cook: 15 minutes
Cooling Time: 2 hours
Total: 2 hours 17 minutes
Servings: 3 people

Ingredients 

  • 4 cups whole milk (divided)
  • 2 tablespoons instant custard powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon basil seeds
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Instructions 

Make The Custard

  • In a small bowl, stir together custard powder and ¼ cup of cold milk to make a lump-free mixture.
  • Transfer 3 cups of milk and custard mixture to a medium size pan and mix well.
  • Heat it over medium heat until the custard thickens. Keep stirring continuously to avoid the formation of lumps.
  • Note – To check if the custard is cooked, dip your spatula into it and then draw a finger through the coated spatula. Your custard is done if it wipes clean, leaving an open space.
  • Remove the pan from the heat and transfer the custard to a bowl.
  • Cover the bowl with a cling wrap to avoid the formation of a cream layer on top. Refrigerate the custard for 1-2 hours or until it is nicely chilled.

Freeze The Milk

  • Freeze the remaining milk for 1 hour.
  • Note – Do not over-freeze; otherwise, it will become hard.

Soak The Basil Seeds

  • Soak basil seeds in ¼ cup of water. Keep them aside for at least 30 minutes.

Blend The Milkshake

  • Add the chilled custard, frozen milk, sugar, and vanilla extract to the medium jar of a blender and blend until smooth.
  • Pour the milkshake into 2-3 tall serving glasses.
  • Add 2 teaspoons of soaked basil seeds to each glass and stir well.
  • Top the drinks with a scoop of vanilla ice cream. Garnish with chocolate syrup and mint leaves. Serve chilled.

Video

YouTube video

Notes

Freezing some of the milk makes the milkshake very creamy. Do not freeze it too long; blending will be difficult.
Adjust the amount of sugar as per your taste.
You can also make a rose-flavored custard milkshake by adding rose syrup (roohafza) to the recipe.
Add some cashew or almond powder while blending to make it even more special.

Nutrition

Calories: 417kcal, Carbohydrates: 49g, Protein: 17g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 252mg, Potassium: 734mg, Fiber: 1g, Sugar: 37g, Vitamin A: 824IU, Vitamin C: 1mg, Calcium: 598mg, Iron: 1mg
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