The custard cream is one of the classic fillings for our cakes. It can also be enjoyed on its own with some cookies, but it is mostly used to fill Sponge Cake, tarts, Babà, pastries, and much more.
Furthermore, it is the base for creating many other types of cream. With the addition of some ingredients (like cream for Chantilly cream) or by varying others (like lemon juice instead of vanilla bean..), you can create many new delicious creams for delightful treats!
Instead of flour, you can use other thickeners like cornstarch or potato starch, if you prefer a much denser cream. This is my easy, quick, and tested recipe. Discover the secret to preparing a perfect cream.
Try these other delicious cream variations:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for Custard Cream
- 4 eggs
- 3.5 oz sugar
- 1.8 oz flour
- 2 cups milk
- 1 vanilla bean
- 1 tsp butter
Preparation of the Custard Cream
Pour the milk into a saucepan with the vanilla bean, which you have sliced lengthwise, and bring it to a boil. Remove from heat and discard the vanilla bean.
Separately, whisk the egg yolks with the sifted sugar until they are very fluffy. Add the sifted flour (to avoid clumping) and mix well.
Now, slowly pour the boiling milk in, stirring constantly. Then, put the cream back on the stove and, continuing to stir, bring it to a boil. At this point, the mixture will have thickened.
Immediately remove the cream from the heat and add a bit of butter.
Let the cream cool before using it. You can pour it into a container and cover it with cling film, in contact.
Custard Cream Storage
Once ready, cover the custard cream with cling film in contact (to prevent an annoying skin from forming on the surface) and let it cool completely.
In the fridge: it keeps for 2-3 days, well closed in an airtight container.
In the freezer: it can be frozen for about 1 month; before using it, let it thaw slowly in the fridge and then whisk it to restore its creaminess.
Tip: if the cream is too thick after resting, add a splash of milk and stir until you achieve a smooth and velvety consistency again.
Can I use only yolks or whole eggs?
It’s better to use only yolks: they make the cream richer and smooth. If you also use the whites, the texture will be lighter but less creamy.
How can I avoid lumps?
Sift the flour or starch well and mix vigorously with a whisk while adding the hot milk. If any lumps form, you can strain the cream through a fine sieve.
My cream is too runny, how can I fix it?
Put the cream back on the heat and add a teaspoon of cornstarch, dissolved in a little cold milk: stir until it thickens again.
Can I flavor the cream differently?
Sure! Besides the classic vanilla, you can flavor it with lemon zest, orange, liqueur, or even a pinch of cinnamon for a more enveloping touch.
