Nutrition Diet: Does Custard Contain Eggs? Exploring Ingredients and Variations

November 9, 2025 •

3 min read

Historically, custard was defined by the eggs used to thicken it, with records showing Romans made egg and milk mixtures long ago. But today, the question, 'does custard contain eggs?' has a more complex answer, with many popular versions being completely egg-free.

Quick Summary

Custard can be made with or without eggs, depending on the recipe and thickening agent used. Traditional custard relies on eggs for texture and richness, while modern versions often use starches like cornstarch. This article explains the key differences and nutritional variations.

Key Points

Traditional Custard Uses Eggs: Authentic custard, such as crème brûlée or crème anglaise, relies on eggs or egg yolks as the primary thickening agent.
Egg-Free Custard Exists: Many popular modern versions, including those made from custard powder, are thickened with starches like cornstarch instead of eggs.
Nutritional Differences Exist: Egg-based custards contain cholesterol but offer more protein, while egg-free, starch-based custards are typically lower in protein and cholesterol.
Vegan Options are Available: Custard can be made vegan by using plant-based milks and starch thickeners, or purchased pre-made from various brands.
Texture Varies by Recipe: The use of eggs results in a richer, silkier texture, while starch thickeners create a softer, more pudding-like consistency.
Moderate Consumption is Key: Regardless of the ingredients, custard can be part of a healthy diet when enjoyed in moderation, especially with mindful choices regarding milk and sugar content.

The Foundation of Traditional Custard

At its core, a classic custard is a culinary preparation thickened by the gentle heating of eggs or egg yolks with milk or cream. The proteins in the eggs coagulate to create a smooth, rich, and velvety consistency. This egg-based method, which dates back centuries, is the foundation for many classic desserts worldwide, including crème brûlée, crème caramel (flan), and crème anglaise. The preparation requires careful temperature control, often using a water bath or gentle, constant stirring on a stovetop, to prevent the eggs from curdling. The rich, often golden color and distinct flavor are direct results of the egg yolks.

The Rise of Egg-Free Alternatives

While the egg-based formula is traditional, the culinary world has long found ways to create custard-like desserts without eggs. In the 19th century, Alfred Bird, an English chemist, invented custard powder, which is essentially a mix of cornflour (cornstarch), coloring, and flavoring. This innovation allowed cooks to make a simple, lump-free custard quickly and without eggs, revolutionizing dessert-making, especially for those with allergies or dietary restrictions. This starch-thickened alternative is prevalent in many modern recipes and pre-packaged custards.

Ingredients for Traditional Egg Custard

Milk or cream
Egg yolks or whole eggs
Sugar
Vanilla extract or vanilla bean

Ingredients for Egg-Free Custard

Milk or plant-based milk
Cornstarch (or other starch)
Sugar
Vanilla extract
Optional: Turmeric or food coloring for a yellow hue

Vegan and Dairy-Free Custard Options

For those adhering to a vegan diet or managing dairy allergies, custard can be made using plant-based milks and a starch-based thickener. Vegan custard recipes replace dairy milk with alternatives like soy, almond, or coconut milk and use cornstarch or arrowroot powder for thickening. Commercially available vegan custards, such as those from Ambrosia and Oatly, are also widely accessible. This provides a delicious, creamy dessert option without any animal products. The flavor and texture will vary depending on the plant milk used, with coconut milk offering a particularly creamy and rich result.

Nutritional Comparisons: Egg-Based vs. Starch-Based

The nutritional profile of a custard changes significantly based on whether it is made with eggs or starch. The choice of milk (whole, low-fat, or plant-based) and sweeteners also plays a major role.

Comparing Custard Types


Feature	Egg-Based Custard	Starch-Based Custard
Thickening Agent	Egg yolks or whole eggs	Cornstarch, flour, or other starches
Texture	Richer, silkier, and more velvety	Softer, smoother, and more pudding-like
Typical Flavor	Prominent eggy flavor, very creamy	Milder flavor, relies heavily on added vanilla or other flavorings
Protein Content	Higher, due to egg proteins	Lower, varies with milk choice
Cholesterol	Contains cholesterol from egg yolks	Cholesterol-free
Suitable for Vegans?	No	Yes, if made with plant-based milk
Prep Complexity	Requires tempering eggs and gentle cooking to prevent curdling	Simpler process, less risk of curdling

Custard's Place in a Healthy Diet

Whether made with eggs or not, custard can be part of a healthy and balanced diet when consumed in moderation. For those watching their cholesterol, an egg-free version made with low-fat or plant-based milk can be a good choice. Egg-based custards, while higher in cholesterol, offer high-quality protein and beneficial nutrients like choline, which supports brain function. You can also boost the nutritional value of any custard by adding fresh fruits or nuts.

When considering your options, it's also worth looking at a broader view of how these ingredients affect your body. As food writer Daniel Alfaro notes on The Spruce Eats, the choice of ingredients can dramatically alter the final product. A custard thickened with starch is a fundamentally different dish than one thickened with eggs alone, affecting everything from fat content to texture.

Conclusion

So, does custard contain eggs? The definitive answer is: it depends. Traditional, classic custards are thickened by eggs and their rich properties. However, a wide variety of modern custards, including those made from powders, are thickened with starches like cornstarch and contain no eggs at all. These egg-free versions are excellent for those with allergies, dietary restrictions, or simply a preference for a different texture. Ultimately, the best choice depends on your taste, health goals, and dietary needs. Both varieties offer a comforting, delicious dessert when prepared and enjoyed mindfully.

Frequently Asked Questions

Yes, Bird's custard powder is an egg-free product. It is primarily made from cornflour (cornstarch) and uses no eggs for thickening.

Custard can be thickened without eggs by using starches like cornstarch, flour, or arrowroot powder. These starches thicken when heated with milk and sugar.

No, not all frozen custard is egg-based, but to be legally defined as frozen custard in the US, it must contain at least 1.4 percent egg yolk solids. Many ice creams, however, do not contain eggs.

Yes, crème anglaise is a classic example of a stirred, egg-based custard sauce. It is a thin pouring sauce made with egg yolks, sugar, and milk.

Cornstarch is a reliable egg substitute for homemade custard. For a rich, creamy result, you can also use vegan butter and plant-based milks like coconut milk.

Custard can offer various health benefits depending on the recipe. Versions with eggs provide protein and choline, while those made with milk offer calcium. Adding fruits and nuts can further enhance its nutritional value.

Yes, you can easily make vegan custard by substituting dairy milk with a plant-based alternative like soy or coconut milk and using cornstarch as the thickening agent.