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Tubby Custard Recipe

Tubby Custard became famous through the well-known TV show Teletubbies and stayed popular ever since as a sweet and light dessert. However, the Tubby Custard featured in the show is actually mashed potatoes colored with acrylic paint.

Still, kids all over the world are fascinated by this pink gooey custard, causing their parents a lot of trouble by asking them to replicate the Tubby Custard Recipe at home.

But look no further! With this Tubby Custard Recipe, you will have a crumbly and rich pudding whipped up in a few minutes, making a both healthy and delicious dessert.

How to Make Tubby Custard

If you ask different people what Tubby Custard recipe they prefer, you will probably get all kinds of different responses. That’s because traditional custard recipes have many variations which call for different dietary products.

Although most commonly made with sweetened milk, you can just as well use plain milk, cream, or yogurt to fit your palate and get an even more custardy dish. Moreover, if you’re a vanilla or chocolate fan, feel free to add a bit of both.

As you can see, experimenting may have a place in this recipe. But we’ll go with the traditional Tubby Custard recipe that tastes just like coming from the Tubby Custard Machine.

And here’s what ingredients you actually need.

Ingredients:

(6 servings)

  • 2 cups milk
  • 4 eggs
  • ¾ cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp vanilla powder
  • 1 pinch of salt
  • raspberry fruit color generated from red chicory

Instructions:

If you’re looking for a perfect homemade Tubby Custard recipe, this one is probably the best recipe you will ever find. It is the perfect breakfast dessert, healthy, and super easy to make.

Still, there are a few things to keep in mind if you don’t want to make your Tubby Custard watery or too thick. The main thing is to be careful when scaling up the recipe.

Besides, keep an eye on the amount of cornstarch and milk you add, as it may result in a not thick enough Tubby custard.

Timing is a delicate matter here too. A few extra minutes here and there will lead to curdling or overcooking.

No worries though. Just follow these steps we’ve prepared, and you should be good to go!

Step 1:

Pour the milk into a large saucepan, add half of the sugar, and bring it close to boil. Then reduce to medium heat, and bring it to simmer.

Step 2:

While the milk is simmering, whisk the remaining sugar, cornstarch, vanilla powder, and a pinch of salt together in a large bowl. Then, in a separate bowl, whisk the egg yolks.

Add the eggs to the cornstarch and sugar. Mix to combine.

Pro tip: do not mix the egg yolks, sugar, and cornstarch too far in advance. Do it once the milk starts to boil and you’re ready to add the mixture to the hot milk.

Step 3:

Add 1 cup of warm milk to the cornstarch mixture and carefully mix. Then, add it to the remaining milk and heat it on low. Add a few drops of the coloring now.

Stir constantly with a wooden spoon or a whisk until the Tubby Custard thickens, for about 3-5 minutes.

Step 4:

Turn off the heat and add butter to further thicken the custard mix. Then, add the vanilla, stir, and remove from the heat.

Note: you can strain your custard if you want to get rid of the lumps.

Step 5:

Transfer your Tubby Custard to a bowl and cover with plastic wrap. Cool it to room temperature and serve in tubby cups. The sweetest, gooey dessert is ready.

Top it off with the whipped cream or some ice cream and you’re good to go!

Ingredient Substitution

The variety of custard recipes is impressive, and you will most likely find a multitude of similar recipes where one or two ingredients are different. Still, it won’t make your custard any less delicious.

Consider these alternatives to use in your Tubby Custard to make it taste even better.

Flour

Although the all-purpose flour has roughly half the thickening powers of cornstarch, it is still the best substitute for cornstarch in this Custard recipe. In fact, flour was often used in the older versions of this recipe.

Use 2 tablespoons of flour for every 1 tablespoon of cornstarch. Flour is a great thickener since it holds up very well when cooked and gives your custard an opaque look.

Heavy cream

If you love baking as much as we do, you’ll probably already have some heavy cream in your pantry, which will work just as well instead of milk. It has a delicious and creamy texture, but a higher fat percentage than milk.

This will make heavy cream a bit thicker than milk. Just dilute it with some water before using it, in a 1:1 ratio: ½ cup of heavy cream and ½ cup of water equals 1 cup of milk.

Honey

Since vanilla is used simply to add some extra notes to your Tubby Custard, you can use chocolate or any other sweetener you like. But consider honey first. It is one of the best vanilla extract substitutes in various recipes.

Although honey is milder than vanilla extract, you shouldn’t worry about the sweetness of the Tubby Custard. Consider reducing the among of sugar a little, not to make the custard too sweet.

What to Serve with Tubby Custard

There is nothing better than a tender and sweet dessert drizzled in custard. It will work well on any other sweet dish, adding a flavor twist to anything from puddings and pies to cookies and cakes, or even toast.

So, try one of these desserts with your Tubby Custard for a sweet spin on a usual go-to recipe.

Banana Pudding

Banana pudding is a refreshing and creamy dessert, made with layers of banana, vanilla wafers, and cream pudding. It is a fantastic tropical delight with fluffy and tender textures that are definitely on point.

Try layering it with your Tubby Custard, finishing it off with some crispy meringue. A regular banana pudding will take a new turn, for sure!

Lime pie

There is nothing quite like sinking your teeth into the rich and tangy lime pie. And although it is a traditional American dessert, there is nothing like pairing it with some Tubby Custard.

Lime gives the custard a hint of tanginess, while the cracker crumbs make it crispy. Custard gives this classic pie a fun twist. You’ll love how the melt-in-your-mouth custard provides a texture contrast to the crisp pie crust.

How to Reheat Tubby Custard

Tubby Custard tastes just like childhood. So, you will probably be tempted to make a large batch of it. But do you know how to save it and reheat it later?

Reheat Tubby Custard in a Microwave

To reheat your Tubby Custard in a microwave, put it in a microwave-safe bowl and heat in 30-second intervals, stirring in-between until warmed through.

Microwave works best for smaller portions. So, 30 seconds is enough to heat one portion of the custard, but a larger serving might take up to 3 minutes.

Additionally, you could consider reheating the custard on the stove if you’ve got a large batch.

Reheat Tubby Custard on a Stove

A stove is the safest way of reheating your custard since you can keep a constant eye on it to make sure it doesn’t get too hot. Just set your stove to low heat and pour the custard into a heavy bottom pan. Put on the stove and stir constantly for about 2-3 minutes until the custard is heated evenly. But don’t overheat it—175 °F is the perfect temperature.

How to Store Tubby Custard

Tubby Custard is a tender and delicate dish that is perfect for young children with sweet teeth. And although you’ll probably finish it before even noticing, one can always wonder how to properly store this custard.

First and foremost, remember to not allow the custard to sit endlessly on the counter to cool. You can use a bigger ice bowl and place the custard bowl inside, stirring to cool faster.

Alternatively, you can put the warm cream in a shallow container covered with plastic wrap, making some holes in the wrap to let the heat escape faster.

Once these steps are covered, you can store your Tubby Custard.

Store Tubby Custard in a Fridge

Sweet custards can’t be kept in the fridge for longer than 2-3 days since they lose their freshness and flavor. However, as simple as it is to whip up this dessert, it’s best to make a new batch of Tubby Custard every time you feel like it.

Store Tubby Custard in a Freezer

Freezing a custard is an option as well. But note that unless you use a blast freezer, there will be ice crystals that will destroy the texture of the custard after thawing.

Still, you can freeze the custard by placing it in an airtight plastic container or freezing bag. Try to remove as much air from the bag as possible. The Tubby custard could live in your freezer for up to 2 months.

tubby custard recipe

Tubby Custard Recipe

Gooey, sweet, and extra bright Tubby Custard, just like the one from the Tubby Custard Machine. Treat your family with a healthy and light dessert on any family get-together. This recipe calls for simple ingredients and could be whipped up in a minute! Don’t miss it.
5 from 12 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 6
Calories 415 kcal
Equipment
  • whisk
  • Cup
  • large bowl
  • saucepan
  • Small serving glass bowl
Ingredients
  
  • 2 cups milk
  • 4 eggs
  • ¾ cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp vanilla powder
  • 1 pinch of salt
  • raspberry fruit color generated from red chicory
Instructions
 
  • Pour the milk into a large saucepan, add half of the sugar, and bring close to boil. Then reduce to medium heat, and bring it to simmer.
  • While the milk is simmering, whisk the remaining sugar, cornstarch, vanilla powder, and a pinch of salt together in a large bowl. Then, in a separate bowl, whisk the egg yolks. Add the eggs to the cornstarch and sugar. Mix to combine. Pro tip: do not mix the egg yolks, sugar, and cornstarch too far in advance. Do it once the milk starts to boil and you’re ready to add the mixture to the hot milk.
  • Add 1 cup of warm milk to the cornstarch mixture and mix carefully. Then, add it to the remaining milk and heat it on low. Add a few drops of the coloring now. Stir constantly with a wooden spoon or a whisk until the Tubby Custard thickens, for about 3-5 minutes.
  • Turn off the heat and add butter to further thicken the custard mix. Then, add the vanilla, stir, and remove from the heat. Note: you can strain your custard if you want to get rid of the lumps.
  • Transfer your Tubby Custard to a bowl and cover with plastic wrap. Cool it to room temperature and serve in tubby cups. The sweetest, gooey dessert is ready.
Nutrition
Calories: 415kcalCarbohydrates: 33gFat: 29gSaturated Fat: 17gSodium: 259mgPotassium: 177mgSugar: 31gCalcium: 156mgIron: 0.4mg

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