Custard Cream, a simple recipe that reminds me of snacks with my mom because a great snack is also a simple dish of cream perhaps accompanied by some dry biscuits. This recipe is very simple to make and follows all the steps my mom used to follow, the only difference is the presence of cornstarch instead of flour. The cornstarch will make your custard cream even more velvety and will prevent condensation from forming as it cools, which is very useful in cake decoration. To prepare this custard cream, it will really take just a few minutes. Start by bringing the milk to a boil, meanwhile, roughly mix the egg yolks with sugar and flour, then dilute them with the hot milk and put it back on the fire, stirring for a few minutes. When you see the cream thickening, turn off the heat because it will continue to thicken as you stir it off the heat.
Some recipes where I used this cream
- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,269.61 (Kcal)
- Carbohydrates 222.83 (g) of which sugars 189.03 (g)
- Proteins 26.57 (g)
- Fat 36.48 (g) of which saturated 19.29 (g)of which unsaturated 17.12 (g)
- Fibers 0.00 (g)
- Sodium 29.20 (mg)
Indicative values for a portion of 750 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 4 egg yolks
- 3/4 cup sugar
- 1/3 cup cornstarch
- to taste vanilla flavor
Tools
Custard cream is well prepared in a non-stick saucepan, stirring it with a wooden spoon.
- 1 Saucepan
- 1 Wooden Spoon
Preparation
You will prepare a soft, velvety, but substantial cream with which you can fill your desserts well.
Put the milk in the saucepan with 1/3 cup of sugar and bring it to the heat to warm it up. Meanwhile, put the egg yolks in a bowl, add the sugar, mix roughly with the spoon and add the cornstarch, still mixing roughly.
When the milk is about to boil, remove from the heat and with it, dilute the yolks, always stirring by hand with the spoon. When the yolks are well diluted, replace in the saucepan and bring everything back to the heat for a few minutes. When the cream is on the heat, you must always stir gently with the spoon, but as soon as you see it thicken, turn off the heat and continue stirring with the heat off. You will see it thicken and become velvety.
Your custard cream is ready to be consumed.
NOTES
The prepared custard cream can be consumed on its own or used to fill your desserts. In any case, if you want to store it in the refrigerator, do not do so for more than two days.
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Can cornstarch be replaced with potato starch?
You can substitute cornstarch with other starches maintaining the same proportions.
