Custard cream is an English pastry cream, easy to make and very indulgent.
It is a cream made with milk, sugar and vanilla, and its texture is soft and velvety. It’s very simple to make and perfect as a spoon dessert, perhaps accompanied by berries to enjoy the sweet-and-tart contrast, or to fill pastries, cakes or tarts. Unlike classic Italian pastry cream, the custard cream’s consistency is silkier and denser.
Read how to make custard cream with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 egg yolks
- 1/4 cup granulated sugar (about 50 g (≈2 oz))
- 1/2 cup milk (about 125 g (≈4.2 fl oz))
- 1/2 cup whipping cream (still liquid (not whipped); about 125 g))
- 1 pod vanilla bean (seeds)
- 3 tbsp cornstarch (about 25 g)
Preparation of the custard cream
Pour the milk, the still-liquid whipping cream and the seeds of one vanilla bean into a small saucepan and place it over low heat.
Put the egg yolks and the sugar in a bowl and whisk until you obtain a homogeneous mixture.Add the cornstarch and whisk again until the mixture is lump-free and well combined.
When the contents of the saucepan reach a boil, away from the heat, slowly add the egg mixture in a thin stream, whisking continuously to combine the two mixtures, then return the saucepan to low heat.
Keep stirring until your custard cream has thickened.Pour the cream into a glass bowl, cover it with plastic wrap in direct contact with the surface of the cream, and let it cool to room temperature, then transfer it to the refrigerator.
When ready to use, whisk again and use as a spoon dessert or to fill pastries.
Notes
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Questions and Answers
How and for how long can custard cream be stored?
You can store it in the refrigerator, well sealed in an airtight container.
