Vanilla custard cream is truly the ultimate cake base…from this cream start all the variations for our creams.
Suitable for many fillings, the choice is yours!!!
I use it a lot to fill birthday cakes, or to fill cream puffs, cream donuts, basically it’s used in many ways.
At home, I’ve always made it myself, never bought it ready-made and if you want more flavor you can also add some lemon essence and for the vanilla you can use the sachet, but even better if you have liquid essence.
Follow my recipe to make the vanilla custard cream, it’s really very simple.
Try to make this recipe yourself and if you should make this or any of my other recipes, send me the photos and I will publish them on my page with your name.
Approx. 1438 Kcal in total
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: to fill a medium-sized cake
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Vanilla Custard Cream
- 6 Egg Yolks
- 1 quart Whole Milk
- 4 tablespoons Sugar
- 4 tablespoons Cornstarch (maizena)
- 2 sachets Vanillin
Preparation of Vanilla Custard Cream
Take a saucepan and put the eggs, sugar, vanilla, and a little milk.
Put the saucepan on the gas at low heat and mix everything with a dessert mixer; gradually add more milk until it’s all added, add the starch or flour and mix again.
Continue cooking stirring with a wooden spoon, always in a clockwise direction.
The cream will be ready when bubbles appear, and when stirring, the cream detaches from the saucepan.
It should not be too liquid.
When cooking is completed, let it cool and store in the refrigerator for at least 1 hour before use, stirring occasionally.Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
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