The whole egg custard is a simple and clever variation of the classic recipe, perfect for those who want to avoid waste in the kitchen. Usually, I make the custard using only egg yolks, as tradition dictates, but many people in the comments have asked me: “Can I use the whole egg?”
The answer is yes, and the result is truly excellent!
The texture remains soft, velvety, and stable, ideal for filling cakes, pies, cream puffs, sweet rolls, or enjoying by the spoonful. The only difference is the color, which is slightly lighter than custard made with just yolks, but the flavor remains full and delicate.
This version is perfect when you have little time, want to use simple ingredients, or need a light yet delicious custard. With few steps and one egg, you prepare a smooth, vanilla-scented custard ready for a thousand sweet recipes.
Before moving on to the recipe, here are more ideas for delicious creams:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup milk
- 3/8 cup cup sugar
- 1 egg
- 2 tbsp tbsp cornstarch (or potato starch)
- vanilla flavor
Tools
- 1 Saucepan
- 1 Measuring Cup
- 1 Ladle
Preparation
Pour the milk into a saucepan, add half of the sugar and put it on the heat to warm up.
In a bowl, break the whole egg, add the remaining sugar and the cornstarch (or potato starch). Mix quickly with a fork just until you get a homogeneous mixture.
When the milk is hot, thin the egg mixture by pouring in a little milk while stirring.
Return everything to the saucepan and cook over medium heat, stirring constantly, until the cream begins to thicken.
When the cream is thick, turn off the heat and continue to stir until it becomes smooth and velvety.
Add the vanilla flavor and stir again.
If you need to cool it, cover it with plastic wrap in contact to avoid a surface film.
📌 Final Notes
– This cream is perfect for filling desserts but is also delicious served in cups with fresh fruit.
– You can personalize it by adding lemon zest, orange, or a sprinkle of cinnamon.
– If you prefer an even firmer cream, increase the cornstarch by 5 g.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X
FAQ (Questions and Answers)
Can I use this cream to fill refrigerator cakes?
Yes, it holds its shape well and remains stable even after resting in the fridge.
Can I substitute cornstarch with flour?
Yes, but the consistency will be slightly less velvety. Use 30 g of all-purpose flour.
