- Get link
- Other Apps
Custard cream, a versatile dessert filling, is rich, smooth, and delightfully aromatic, perfect for filling pastries, cakes, or even as a treat on its own. This easy-to-make recipe combines the creaminess of egg yolks with a hint of vanilla, creating a comforting sweetness that’s simply irresistible. Whether you’re new to making custard or looking to refine your technique, this guide will help you create a custard cream that rivals your favorite bakery.
Why Custard Cream Is Worth Making Yourself
There’s nothing quite like homemade, where you control the quality of each ingredient—plus, the result is always fresher and more flavorful.
Custard cream is believed to have its origins in European pastry-making, where it’s used to fill éclairs, tarts, or as a base for other desserts. The version here is smooth, sweet, and has just a touch of vanilla that pairs well with almost any dessert. The main trick is wrapping the top of the custard while chilling; this prevents a skin from forming, keeping the texture silky smooth. This custard also contains egg yolks, which are rich in nutrients like vitamins A, D, and E—making this treat not only delightful but also nutritious in moderation!
Custard Cream Recipe
(Serving Size: Makes about 330g)
Ingredients
- Egg Yolks: 3 large
- Milk: 300 ml (1¼ cups)
- Vanilla Extract: 3 g (½ teaspoon)
- Sugar: 55 g (¼ cup)
- Cornstarch: 18 g (2 tablespoons)
Instructions
Heat the Milk
- In a small pan, add 300 ml (1¼ cups) of milk and 3 g (½ teaspoon) of vanilla extract.
- Heat over low heat until small bubbles form around the edge of the pan. Do not boil. Once bubbles appear, turn off the heat and let it rest.
Prepare the Egg Mixture
- In a mixing bowl, combine 3 egg yolks and 55 g (¼ cup) of sugar.
- Whisk well until the mixture turns pale yellow and thick.
- Add 18 g (2 tablespoons) of cornstarch to the mixture and whisk until smooth.
Combine & Cook
- Slowly pour the heated milk into the egg mixture, whisking continuously to avoid cooking the eggs.
- Once all the milk is incorporated, pour the entire mixture back into the pan.
- Place the pan over medium-low heat, stirring constantly until the mixture thickens into a creamy custard consistency. This should take about 5-7 minutes.
Cool the Custard
- Once thickened, remove from the heat.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, ensuring the wrap touches the custard directly. This prevents a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 1 hour before use.
Tips for Making Custard Cream
Ingredient Substitutes:
- Milk Alternatives: Use almond milk or coconut milk if you're lactose intolerant, though the flavor will be slightly different.
- Sugar Substitutes: Maple syrup or honey can replace sugar, but note that this will change the flavor and color of the custard.
- Vanilla Options: Use vanilla bean paste or scrape out a vanilla pod for a more intense vanilla flavor.
Make Ahead:
- Custard cream can be made up to 2 days ahead. Keep it refrigerated in an airtight container.
- If you want to freeze it, store it in a freezer-safe container for up to 1 month. To use, let it thaw in the fridge and then re-whisk until smooth.
Texture Perfection:
- Constant whisking while heating the custard is key to avoiding lumps and ensuring a silky texture.
- If lumps do form, you can pass the custard through a fine-mesh sieve while it’s still warm.
Final Thoughts on Custard Cream
There’s something undeniably comforting about custard cream, with its rich, velvety texture and light vanilla scent. It’s an essential recipe for anyone who loves to bake or simply enjoys making delicious desserts at home. I hope this recipe inspires you to make your own custard cream and use it creatively in your favorite pastries. If you have any unique twists or versions of this custard, I'd love to hear about them in the comments—let's share and inspire each other in the kitchen!
Comments
Post a Comment