Budyn / Polish Custard

Budyn is a well-loved and much-enjoyed desert here in Poland. It’s very similar to custard but doesn’t quite have the same taste. In addition to the traditional Vanilla it’s available in various fruit flavours. Poles generally buy Budyn as a powder in a sachet, which is then mixed with milk.


Winiary – probably the most popular packet-brand of Budyn (Polish custard) eaten in Poland.

It is though possible to make your own custard, which has a much better taste and is probably more healthy. This is my adaptation of my Grandmother’s (who came from a village between Lodz and Poznan) recipe. Give it a try and let us know what you think.


200 ml double cream
700 ml milk
5 egg yolks
3 tablespoons cornflour
100 gms caster sugar
1 teaspoon vanilla extract (or better still a real vanilla pod or two, if available)


Put the cream and milk into a large saucepan and gently bring to the boil. In a large bowl, mix the egg yolks, cornflour, sugar and vanilla together. Gradually pour the hot milk mixture onto the egg and sugar mixture, whisking constantly.

Pour the mixture back into the saucepan. Heat gently, stirring constantly, until the custard has thickened. Eat on its own or with a fruit crumble.

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