Name: Tubby Custard Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 2 large egg yolks; ½ cup sugar (reduce to ⅓ cup for less sweet); 2 tablespoons cornstarch (or arrowroot powder); 2 cups whole milk (or oat/coconut milk); 1 teaspoon vanilla extract (or almond extract for variation); 2–3 drops red food coloring (gel works best)

Jump to Recipe

Most people know about the Teletubbies show, and many have wanted to try that pink custard they eat on TV. The bright color and creamy look made it seem so yummy.

My kids used to ask about it every time we watched the show together. They always pointed at the screen and said they wanted some too.

So I started looking for ways to make it at home. I checked lots of recipes online, but most were too hard or didn’t look right.

Some needed weird ingredients I couldn’t find. Others just didn’t match what we saw on TV. I wanted something easy that really worked.

After trying a few times, I made something that finally looked and tasted perfect. My kids loved it so much.

Now it’s something we make together on weekends. Today I’m sharing this copycat Tubby Custard Recipe with you so your family can enjoy it too.

Why You’ll Love This Tubby Custard Recipe

Super Simple to Make – You only need six basic ingredients that most people already have at home. No special shopping trips needed. The whole process takes less than 30 minutes from start to finish.
Smooth and Creamy – The texture comes out perfect every time. It’s thick like pudding but still smooth on your tongue. No lumps or weird bits anywhere.
Works Hot or Cold – You can eat it warm right after making it, or chill it in the fridge for later. Both ways taste amazing. Some days we like it warm, other days we want it cold.
Great for Parties – Kids’ birthday parties love this recipe. It’s unique and colorful. Everyone always asks how I made it.
Easy to Change Up – You can make it sweeter or less sweet. Add different colors for variety. Try different flavors too.

What Makes Tubby Custard So Special?

This custard has a thick, pudding-like texture that holds its shape on a spoon. The egg yolks and cornstarch work together to create that perfect consistency. The yolks add richness while the cornstarch gives structure.

The bright pink color makes it instantly recognizable. Kids love colorful foods, and that pink shade brings back memories of the show.

The vanilla flavor keeps things sweet but balanced. You taste the sweetness first, then smooth vanilla comes through.

Making this at home means you control every ingredient. No hidden chemicals or preservatives. Just real food that you prepare yourself.

Tubby Custard Ingredients

Egg Yolks (2): These are the key to a rich and creamy base. They help thicken the custard and give it a smooth, luxurious feel. For a version without eggs, you can use 3 tablespoons of cornstarch in total instead.
Sugar (1/2 cup): Balances creaminess with sweetness. Can be reduced to ⅓ cup for a lighter flavor. Honey or maple syrup may be used but will slightly change the taste and color.
Cornstarch (2 tablespoons): Helps thicken the custard into a pudding-like texture. Arrowroot powder works as a substitute.
Milk (2 cups): Whole milk creates the creamiest custard. You can use 2%, oat milk, or coconut milk, but flavors will vary.
Vanilla Extract (1 teaspoon): This adds a warm, sweet flavor that makes the custard taste amazing. Pure vanilla is great, but the imitation kind is okay too. A little almond extract is another tasty option.
Red Food Coloring (2-3 drops): Creates the classic pink color. Gel coloring works best. You can skip this for plain custard or try different colors for variety.

Essential Kitchen Equipment

Medium mixing bowl – For combining dry ingredients
Whisk or fork – Blends everything smooth
Medium saucepan – Cooks the custard mixture
Separate pot – For heating milk
Wooden spoon – For constant stirring
Serving dishes – Individual bowls or cups

How To Make Tubby Custard

Step 1 | Separate the Yolks

Crack the eggs carefully and separate the yolks from the whites. Put the two egg yolks into your medium mixing bowl. Save the egg whites for another recipe or discard them.

Step 2 | Mix Yolks, Sugar, Cornstarch and Vanilla Extract

Add sugar, cornstarch, and vanilla to the yolks. Whisk until smooth with no lumps. The texture should look thick and paste-like. Set aside.

Step 3 | Heat the Milk

In a separate pot, heat the milk on medium until small bubbles form around the edges. Do not boil.

Step 4 | Temper the Egg Mixture

Slowly add a small amount of hot milk into the yolk mixture while whisking. Repeat until yolks are warmed, then pour in the rest of the milk. Stir well.

Step 5 | Cook the Custard

Transfer the mixture into a saucepan. Cook on medium heat while stirring constantly. The custard will thicken within 5–7 minutes.

Step 6 | Add Food Coloring

Remove the saucepan from the heat. Add two drops of red food coloring. Stir it in completely. Look at the color. If you want a brighter pink, add one more drop and stir again. Make sure the color is even all the way through.

Step 7 | Serve and Enjoy

Pour the custard into your individual serving dishes. You can eat it warm right away. Or, let it cool down and then put it in the fridge to get cold. It will thicken a bit more as it cools down.

Tips & Tricks

Avoid Lumps: The key to a smooth custard is constant stirring, especially when you are cooking it in the saucepan.
Skin Prevention: If you do not like the skin that forms on top of cooling custard, press a piece of plastic wrap directly onto the surface before you put it in the fridge.
Thicker Custard: If your custard is not as thick as you like after cooling, you can cook it for a few more minutes next time. Remember, it will always thicken more as it chills.
Flavor Boost: For a richer taste, you can use one cup of cream and one cup of milk instead of just two cups of milk.

Best Ways to Enjoy Tubby Custard

Serve it Cold as a Snack – Pour the custard into small cups and chill them completely. This makes a great afternoon snack or lunch box treat. Kids love eating cold custard on hot days.
Warm Breakfast Bowl – Serve the custard warm right after making it for a cozy breakfast. Add some fresh berries on top for extra flavor and nutrition. This makes mornings feel special.
Party Dessert – Pour into clear plastic cups so everyone can see the pretty pink color. Add a fun straw and some colorful sprinkles on top. Kids will love this at birthday parties.
Movie Night Treat – Make a big batch and serve it during family movie time. Everyone can have their own bowl and enjoy it while watching together. It’s way better than regular popcorn.
Layered Parfait – Alternate layers of custard with crushed cookies or graham crackers in a clear glass. Top with whipped cream. This creates a fancy-looking dessert that tastes amazing.

Storage Tips

1. How to Store: Let the custard cool completely to room temperature. Then, transfer it to an airtight container or cover the bowl tightly with plastic wrap. It will stay fresh in the refrigerator for up to 3 days.

2. How to Reheat: To enjoy it warm again, place a portion in a saucepan over low heat. Stir it gently until it is warm.

You can also reheat a single portion in the microwave. Heat it for 20-second intervals, stirring each time, until warm.

Tubby Custard Recipe FAQs

1. Why did my custard turn lumpy?

Lumps happen if the eggs cook too quickly. To fix this, always temper the eggs slowly with hot milk and stir constantly while cooking. Straining the custard through a sieve can also remove small lumps.

2. Can I change the flavor of Tubby Custard?

Yes, you can. Instead of vanilla, try almond, coconut, or even strawberry extract. A spoon of cocoa powder can also make a fun chocolate version.

3. Is there a natural way to make the pink color?

You can use natural options for the color. Instead of food coloring, try mixing in one or two teaspoons of raspberry or strawberry puree.

Beetroot powder is another good choice. Start with a small amount and add more until you get a color you like.

4. My custard is too runny. What did I do wrong?

A runny custard usually means it needed more cooking time. The cornstarch needs to reach a certain temperature to activate and thicken properly.

You can fix this by pouring the runny custard back into the saucepan and cooking it for a few more minutes over medium heat.

Keep stirring constantly until you see it thicken to the right pudding-like consistency.

5. What to do if it curdles?

If eggs cook too fast, strain lumps out. Or blend smooth with immersion tool. Next time, temper slower. Add cold milk splash to fix. Still edible, just not perfect. Practice helps avoid this.

6. My custard is too thin. What did I do wrong?

It likely needed more cooking time. Cornstarch must get hot enough to thicken. Just put it back on the stove and cook a few more minutes, stirring constantly, until it thickens.

Also, double-check your cornstarch measurement was correct.