Does Custard Contain Flour? A Guide to Ingredients and Nutrition

October 24, 2025 •

4 min read

While many assume custard is a simple egg-and-dairy dessert, its ingredients can vary significantly. The question of does custard contain flour? depends heavily on the recipe and whether it's homemade or store-bought, impacting its nutritional profile and suitability for certain diets.

Quick Summary

This article explores the varying ingredients in custard, distinguishing between traditional egg-thickened versions and those using starch like flour or cornstarch. It highlights how different recipes affect texture, taste, and dietary needs, including options for gluten-free diets.

Key Points

Thickening Agent Varies: Whether custard contains flour is entirely dependent on the specific recipe, with traditional versions using eggs and many others using starch.
Cornstarch is Common: Most commercial custard powders and many homemade recipes rely on cornstarch (cornflour) as the thickener, which is naturally gluten-free.
Texture Difference: Cornstarch creates a smooth, silky custard, whereas wheat flour can result in a heavier, sometimes pasty texture.
Gluten-Free Safety: For a gluten-free diet, egg-only or cornstarch-based custards are safe choices, but you must read ingredient labels on all store-bought products.
Nutritional Impact: The nutritional content of custard, including fat, sugar, and protein, varies significantly based on the recipe's ingredients and whether it is homemade or store-bought.
Homemade Control: Making custard from scratch offers the best control over ingredients, allowing for adjustments for specific dietary needs, such as a low-carb or lower-sugar diet.

The Traditional vs. Modern: How Custard is Thickened

Custard is a culinary preparation of sweetened milk or cream cooked with egg yolk to thicken it. However, the definition and preparation method can vary significantly depending on the recipe's origin and desired outcome. This is where the confusion about the inclusion of flour begins.

Traditional Egg-Only Custard

Historically and in classic French cuisine, a true custard (crème anglaise) is thickened solely by the coagulation of egg proteins. The delicate balance of heat and constant stirring is crucial to achieve a smooth, pourable sauce without scrambling the eggs. A classic custard recipe typically includes:

Milk or cream
Sugar
Egg yolks
Vanilla

This method produces a rich, velvety consistency perfect for pouring over desserts like puddings and trifles. Because there is no flour or other starch involved, this style is naturally gluten-free.

Starch-Thickened Custards

For a thicker, more stable set—such as the kind used in pastries like tarts and éclairs—a starch is often added to the egg and dairy mixture. This version is known as crème pâtissière, or pastry cream. The starch stabilizes the egg proteins, allowing the mixture to be cooked at a higher temperature without curdling.

Common starches used for thickening include:

Cornstarch (cornflour): This is the most common thickener used in many modern recipes and almost all commercial custard powders. It results in a custard with a very smooth, silky texture that sets firmly.
Wheat Flour: Some older recipes or specific preparations may call for all-purpose flour. However, many modern bakers avoid this, as it can impart a heavier, sometimes 'pasty' texture and requires longer cooking to remove any raw flour taste.

Flour vs. Cornstarch: A Nutritional and Textural Comparison

When a recipe calls for a starch, the choice between flour and cornstarch has a notable impact on the final product, both in terms of taste and nutritional considerations.

Comparison of Thickeners


Feature	Flour (Wheat)	Cornstarch	Egg-Only (Traditional)
Thickening Method	Uses starch molecules from wheat.	Pure starch from corn kernels.	Coagulation of egg proteins.
Required Temp.	Higher temperature required to cook out the 'raw' taste.	Gels at a lower temperature; reaches max thickening at a boil.	Requires very gentle, controlled heat to avoid scrambling.
Texture	Can be heavy and slightly gluey or pasty.	Smooth, clean, and silky mouthfeel.	Delicate, rich, and velvety.
Flavor	Can have a raw taste if undercooked; adds no distinct flavor when cooked properly.	Neutral flavor, does not affect the final taste.	Rich, prominent flavor from egg yolks and dairy.
Gluten Content	Contains gluten, unsuitable for those with celiac disease or gluten sensitivity.	Gluten-free, suitable for gluten-free diets.	Gluten-free, suitable for gluten-free diets.

Commercial Custard Powder

For those who prefer a convenient, quick-setting custard, store-bought custard powder is the go-to. It is important to know that these products are almost always made with cornstarch, not wheat flour. The distinctive yellow color comes from added food coloring (like annatto or turmeric), and the flavor from vanilla or other flavorings. Therefore, most custard powders are gluten-free, but it is always wise to double-check the label for specific additives or manufacturing warnings.

Nutritional Considerations of Different Custards

Beyond the presence of flour, the overall nutritional profile of custard depends on the type of dairy and the amount of sugar used. Homemade versions offer the most control over these ingredients.

Homemade Custard: Using full-fat milk and heavy cream increases the fat and calorie content but produces a richer, more luxurious texture. Using less sugar or a sugar substitute can lower the overall carbohydrate load. A typical homemade custard will contain fat, carbs, and a good amount of protein from the eggs and milk.
Commercial Custard: Ready-made custards or those prepared from powder can be higher in sugar and potentially contain more processed additives. Checking the nutritional information on the packaging is essential for those monitoring their intake of sugar and calories.

Custard and Specific Diets

Gluten-Free Diet

For individuals with gluten sensitivity or celiac disease, the presence of flour is a major concern. As established, many traditional and common modern custard recipes are safe. Here is a summary of safe bets:

Egg-only custards: True crème anglaise is inherently gluten-free.
Cornstarch-based custards: Most homemade recipes using cornstarch and most store-bought custard powders are gluten-free, but always confirm with the ingredient list.
Vegan or Dairy-Free Custard: These versions will use plant-based milk and often rely on a starch like cornstarch to thicken, so they are also typically gluten-free, but again, check the label.

Keto and Low-Carb Diets

Traditional custard and starch-thickened versions are not suitable for strict ketogenic or low-carb diets due to the sugar content and, in some cases, the starch. However, custard can be adapted by using heavy cream and sugar substitutes like erythritol or monk fruit sweetener. Using only eggs for thickening will be the preferred method for a low-carb approach to avoid additional carbohydrates from cornstarch.

Conclusion

The simple answer to does custard contain flour? is that it depends on the recipe. Traditional recipes rely on eggs, while many modern versions and commercial powders use a starch like cornstarch for stability and texture. For anyone concerned about gluten, it's a good practice to favor homemade, egg-based recipes or to carefully check the labels of any commercial products, as cornstarch is the more common—and gluten-free—thickener. Understanding these differences allows for informed dietary choices, ensuring you can enjoy a delicious and satisfying dessert tailored to your needs. For more recipes and culinary insights, explore the science of cooking at Cook's Illustrated www.cooksillustrated.com.

Frequently Asked Questions

No, most custard powder is primarily cornstarch (cornflour), not wheat flour. This is why most commercial custard powders are gluten-free, though it is always best to check the label for any added ingredients.

Yes, you can use flour, but it will affect the final texture. Flour can make the custard heavier and less smooth, and it requires more thorough cooking to remove any raw taste, unlike cornstarch.

Custard provides some protein and calcium from its milk and egg base, but it can also be high in fat and sugar. Its nutritional value depends heavily on the recipe, with homemade versions allowing for more control over sugar and fat content.

The most reliable way is to check the ingredient list on the product's packaging. Look specifically for 'wheat flour' or other wheat-based ingredients to be sure.

Crème anglaise is a classic French pouring custard thickened solely with egg yolks, resulting in a delicate sauce. Crème pâtissière, or pastry cream, is a thicker custard that uses both egg yolks and a starch like cornstarch for a firmer, more stable set.

Lumps in homemade custard can occur if the mixture is heated too quickly, causing the egg proteins to scramble. Improperly mixing in a starch thickener beforehand can also cause lumps. Gentle heat and constant stirring are essential for a smooth result.

Yes, it is possible to make egg-free custard. These versions typically rely entirely on a starch thickener, such as cornstarch, to achieve the desired consistency. Vegan and dairy-free options also exist.

To make a gluten-free custard, you can either follow a traditional egg-only recipe or use a recipe that specifies a gluten-free thickener like cornstarch. Most custard powders are also naturally gluten-free as they are cornstarch-based.