Custard milkshake is a smooth and creamy beverage made using instant custard powder, milk, and a few other ingredients. It is perfect to serve chilled on warm summer days or for Ramadan.
I have some more milkshake recipes which you must try too – Strawberry Milkshake and Oreo Milkshake are my other favorites.
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About This Recipe
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, which makes it taste just like creamy and smooth custard.
It is popularly made during the month of Ramadan for the Iftar feast as it is quite filling and easy to make. To make it even more special, add in some cashew or almond powder while blending. You can also add some rose syrup (rooh-afza) to it too.
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 a good quality store-bought custard powder.
Ingredients
This custard milkshake has some of the most basic ingredients, but the result is lip smackingly good. Just one sip of this creamy milkshake will make you go ‘wow’. It has whole milk, custard powder, sugar, vanilla extract and basil seeds.
Use whole (full fat) milk to make the milkshake. It will give it the best creamy texture.
You can either use homemade custard powder or a store-bought one. If you are planning to make it at home, then you can get the recipe here – Custard Powder.
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 some roohafza along with other ingredients.
How to make Custard Milkshake?
Start by freezing 1 cup of whole milk for 3-4 hours.
Make the custard next. Stir together 2 tbsp instant custard powder and ¼ cup of cold milk in a small bowl. Mix to make a lump free mixture.
Transfer the remaining milk in a medium size pot and keep it over medium heat.
Slowly add the slurry to the pot and cook on 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 spoon into it and then draw a finger through the coated spoon. Does it wipe clean, leaving an open space? Then your custard is done.
Once it has thickened, remove the pot from the heat and transfer it to a bowl.
Cover the bowl with a cling film to avoid the formation of a cream layer on top. Refrigerate the custard for 30 minutes.
Now add the chilled custard, frozen milk, 2 tbsp sugar, and ½ tsp vanilla extract to the medium jar of a blender and blend until smooth.
Pour the milkshake into 2 tall serving glasses.
Add some soaked basil seeds to each glass and top the glasses with vanilla ice cream. Garnish with chocolate syrup and mint leaves. Serve chilled.
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Recipe Card
Custard Milkshake Recipe
Ingredients
- 4 cups whole milk (divided)
- 2 tablespoons instant custard powder
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon basil seeds (soaked in 2 tbsp water)
Instructions
- Start by freezing 1 cup of whole milk for 3-4 hours.
- Make the custard next. Stir together 2 tbsp instant custard powder and ¼ cup of cold milk in a small bowl. Mix to make a lump free mixture.
- Transfer the remaining milk in a medium size pot and keep it over medium heat.
- Slowly add the slurry to the pot and cook on 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 spoon into it and then draw a finger through the coated spoon. Does it wipe clean, leaving an open space? Then your custard is done.
- Once it has thickened, remove the pot from the heat and transfer it to a bowl.
- Cover the bowl with a cling film to avoid the formation of a cream layer on top. Refrigerate for 30 minutes.
- Now add the chilled custard, frozen milk, 2 tbsp sugar, and ½ tsp vanilla extract to the medium jar of a blender and blend until smooth.
- Pour the milkshake into 2 tall serving glasses.
- Add some soaked basil seeds to each glass and top the glasses with vanilla ice cream. Garnish with chocolate syrup and mint leaves. Serve chilled.
Did you make this recipe? Let me know!