Does Custard Have Milk in it? A Comprehensive Nutritional Guide

November 10, 2025 •

4 min read

Traditional custard is a classic dessert containing milk, but the rise of plant-based diets has led to many dairy-free varieties. This guide addresses the question, "Does custard have milk in it?", exploring traditional recipes versus modern alternatives for various dietary needs.

Quick Summary

Traditional custard is made with milk, cream, and eggs, but modern and commercial versions, including vegan varieties, use various milk alternatives. Consumers must check ingredients for dairy content to align with dietary needs, such as for lactose intolerance or milk allergies.

Key Points

Traditional Custard Contains Dairy: Authentic, classic custard recipes are based on a mixture of eggs, sugar, and dairy milk or cream.
Custard Powder is Dairy-Free: Commercial custard powders typically contain no dairy, but they require adding milk during preparation, which can be either dairy or a plant-based alternative.
Vegan Custard Uses Milk Alternatives: Dairy-free custards substitute traditional milk with options like oat, soy, or coconut milk, relying on starches like cornflour for thickening.
Nutritional Content Varies: The protein, fat, calcium, and vitamin content differ significantly between dairy and plant-based custards, with dairy often providing a more complete nutritional profile.
Allergies Require Careful Checking: Individuals with milk allergies must scrutinize all custard products, as commercial varieties and even custard powder can pose a cross-contamination risk.
Homemade Offers Control: Making custard from scratch with chosen ingredients provides the most control over dairy content and nutritional value, allowing for perfectly tailored dietary choices.

The Traditional Custard: A Dairy-Based Delicacy

For centuries, custard has been a staple in European cuisine, defined by its rich, creamy texture achieved through the emulsification of egg and dairy. In its most classic form, the answer to does custard have milk in it is an unequivocal "yes." A traditional homemade custard, often referred to as crème anglaise, is fundamentally a mixture of egg yolks, sugar, and milk or cream, typically flavored with vanilla. The coagulation of the egg proteins is what thickens the liquid into the luxurious, velvety sauce or baked dessert we know and love. The fat content from the dairy is crucial for both the flavor and the smooth mouthfeel.

The Role of Dairy in Classic Custard

In traditional recipes, the type of dairy used can significantly alter the final product's richness and texture.

Whole Milk: Often used for a lighter, everyday custard. The fat content provides creaminess without being overly heavy.
Heavy Cream: For a more decadent and rich custard, cream is used, sometimes in combination with milk, especially for desserts like crème brûlée.
Lactose-Free Dairy: For those with lactose intolerance, but not a dairy allergy, lactose-free milk or cream can be used to make a traditional-tasting custard.

Modern and Commercial Custard Variations

While homemade custard almost always starts with a dairy base, the world of commercial and modern cooking offers a far wider array of options. Many consumers encounter custard in forms other than the classic egg-and-milk preparation.

The Rise of Custard Powder

One of the most common alternatives is custard powder, such as the well-known Bird's Custard Powder in the UK. This product is predominantly cornflour (cornstarch) with added flavorings and colorants. The key here is that the powder itself contains no dairy; however, the consumer must add milk during preparation to create the custard. This allows for flexibility in the choice of milk, catering to different dietary needs.

The Emergence of Vegan Custard

For individuals with milk allergies, lactose intolerance, or those following a vegan diet, custard is not off the menu. Creative culinary innovation has produced delicious, dairy-free alternatives that mimic the texture and taste of traditional custard. These recipes replace animal-based milk with plant-based alternatives and use starches like cornflour to achieve the desired thickness.

Popular dairy-free milk options for custard include:

Oat Milk: Known for its creamy texture and relatively neutral flavor, it is one of the most convincing dairy substitutes.
Soy Milk: A high-protein plant-based milk that provides a creamy base and can thicken well.
Full-Fat Canned Coconut Milk: Creates a very rich and creamy custard with a distinctive coconut flavor.
Cashew Milk: Offers a rich flavor and can be used for a creamy consistency.

Allergies and Cross-Contamination

For people with severe milk allergies, it's crucial to be aware of potential cross-contamination. Some custard powders may be manufactured in facilities that handle dairy products, and some ready-made products may contain undeclared milk protein. Always read labels carefully and, if necessary, contact the manufacturer to confirm allergen safety.

Dairy vs. Plant-Based Custard: A Nutritional Comparison

The choice between dairy-based and plant-based custard isn't just about ingredients or taste—it's also about nutrition. Dairy milk and its plant-based counterparts offer different nutritional profiles.


Feature	Traditional Dairy Custard	Plant-Based Custard	Note
Protein	Generally higher (8g-10g per cup).	Varies significantly. Soy milk is high (7-8g), while almond or rice milk is very low (1-2g).	Dairy protein is a complete protein source, offering all essential amino acids.
Calcium	Naturally high and easily absorbed.	Often fortified, but bioavailability can vary depending on the product.	Fortified plant milks require shaking as calcium can settle.
Iodine	High, naturally occurring in cow's milk.	Much lower levels; some brands are fortified, but levels vary.	Important for thyroid function and fetal development.
Fats	Contains milkfat, contributing to richness.	Content varies. Coconut milk has saturated fats, while almond milk is lower fat.	Often contains added fats (e.g., coconut oil, vegan butter) for creaminess.
Vitamins	Good source of Vitamin D and B-vitamins.	Content varies based on fortification; may lack the full spectrum of vitamins found in dairy.	Check labels for specific fortifications.

How to Make Your Own Dairy-Free Custard

For those who prefer a non-dairy option, making custard at home from scratch is a straightforward process. A basic recipe can replace the dairy milk with a plant-based alternative and often uses cornstarch for thickening, eliminating the need for eggs as well.

Create the Slurry: Mix cornstarch with a small amount of cold plant-based milk until completely smooth. This prevents lumps from forming.
Heat the Base: Combine the rest of the plant-based milk, sugar, and vanilla in a saucepan and heat over medium heat until it begins to simmer.
Thicken the Custard: Whisk the cornstarch slurry into the simmering milk. Continue whisking constantly until the mixture thickens to your desired consistency.
Cool and Serve: Remove from the heat, and if desired, stir in a spoonful of vegan butter for extra richness. To prevent a skin from forming, press plastic wrap directly onto the surface of the custard as it cools. Serve warm or chilled.

Conclusion: The Answer Depends on the Custard

So, does custard have milk in it? The answer is both yes and no, depending on the type. Traditional, homemade custard is inherently dairy-based, relying on milk or cream for its signature texture and flavor. However, modern culinary practices offer a multitude of alternatives. For those with allergies, lactose intolerance, or vegan dietary preferences, a variety of plant-based milks and custard powders provide excellent, delicious alternatives. By understanding the different types and their ingredients, consumers can make informed choices to enjoy this versatile dessert, regardless of their specific nutritional needs or restrictions. It is always important to read food labels carefully, as commercial formulations can vary widely.

For more information on dietary substitutions and allergen awareness, consult with a registered dietitian or a food allergy expert.

Food Standards Agency

Frequently Asked Questions

No, while traditional recipes use dairy milk or cream, modern culinary innovations and dietary needs have led to many custard varieties made with plant-based milk alternatives like oat, soy, or coconut milk.

No, custard powder itself does not contain milk. It is typically made from cornstarch, flavorings, and colorings. You add milk (dairy or plant-based) during the preparation process.

Soy milk and oat milk are popular choices for non-dairy custard due to their creamy texture and relatively neutral flavor. Full-fat canned coconut milk can also be used for a richer consistency and flavor.

Dairy-free custards are typically thickened using cornstarch or other starches. The starch is mixed with a cold liquid to form a slurry, then added to the heated ingredients and cooked until thickened.

Only if it is specifically made with dairy-free ingredients. People with milk allergies must be very careful and check labels for all custard products, including checking for cross-contamination warnings.

Yes, frozen custard differs from ice cream by including egg yolks in its base, which gives it a richer, denser, and creamier texture.

Dairy custards are naturally rich in protein, calcium, and vitamin D. Plant-based custards vary widely depending on the milk substitute used, and they are often fortified to match dairy, but bioavailability can differ.