If you’re looking for a quick custard cream with Thermomix, creamy and perfect for filling cakes and pies, this is the right recipe for you! I make it often when I have little time, but still want a cream as good as the classic one. The result is identical to the stove version, but the Thermomix allows us to save precious minutes in the kitchen.
It’s perfect for filling a soft grandma’s tart, a clever fruit base, or a sponge cake. And if there’s some left over? I also serve it spooned, with some simple homemade cookies. A quick and tasty snack!
The recipe is compatible with Thermomix TM5, TM6, and TM31.
Also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Other
- Cuisine: Italian
- Energy 172.23 (Kcal)
- Carbohydrates 29.74 (g) of which sugars 24.14 (g)
- Proteins 3.70 (g)
- Fat 5.12 (g) of which saturated 2.69 (g)of which unsaturated 2.42 (g)
- Fibers 0.01 (g)
- Sodium 4.22 (mg)
Indicative values for a portion of 100 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 for quick custard cream with Thermomix
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 lemon zest
You’ll need
- Food Processor Thermomix tm31/tm5/tm6
- Bowl
Quick Custard Cream with Thermomix: Ready in Minutes!
In the Thermomix jug, I put the sugar and the zest of half an untreated lemon. I activate 20 seconds / Turbo speed, then use the spatula to collect the sugar from the sides toward the center.
I add the milk, yolks, and cornstarch, then cook: 7 minutes / 194°F / speed 4.
The cream is ready when it’s smooth and velvety. I pour it into a bowl, cover it with plastic wrap in contact, and let it cool at room temperature.
Once cooled, I transfer it to the refrigerator. It keeps for a couple of days, well covered with plastic wrap or sealed in an airtight container.
