The baked custard cream is different from the classic one we all know and usually prepare, perfect for cream cookies, mini pastries, cakes, and tarts.
The baked custard cream must be able to undergo double cooking, in a saucepan and then in the oven, without curdling.
It’s very simple to prepare and uses whole eggs so you won’t need to find another use for the egg whites.
Not all creams are suitable for double cooking without becoming dry and sticky. You need to balance the ingredients so that the custard cream cooks at the same time as the pastry, becoming soft and melt-in-the-mouth.
If you like making custard cream at home, below are my other variations, and right after the photo, let’s discover how to prepare the baked custard cream!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Custard Cream
- 1.7 cups milk
- 5.6 oz sugar
- 2 eggs (medium, whole)
- 3 tbsps cornstarch
- 3 tbsps rice starch (or rice flour)
- 0.07 oz salt
- 1/4 teaspoon vanilla
Tools
- 1 Bowl
- 1 Saucepan
- 1 Hand whisk
- Food wrap
Preparation of Baked Custard Cream
Preparing the baked custard cream is very simple, almost identical to making classic custard cream.
In a saucepan, bring the milk to a boil and meanwhile, in a bowl, mix the eggs, sugar, salt, and vanilla with a hand whisk.
Remember, just mix, not whip.
Gently incorporate the starches, avoiding lumps.
When the milk starts to simmer, as soon as you see the first bubbles, remove it from the heat.
Temper the egg and sugar mixture with the milk using the hand whisk.
Then pour the baked custard cream mixture back into the saucepan and bring it to the heat.
Cook the baked custard cream over medium-low heat, stirring often until you get a smooth and thick cream.
Pour the baked custard cream into a baking dish or Pyrex dish, level the surface.
Sprinkle with granulated sugar and cover with food wrap.
Let it cool completely before placing it in the refrigerator.
Before using the baked custard cream, stir it vigorously with the hand whisk.
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How to Store Baked Custard Cream
You can store it in the refrigerator for 3 days in a well-sealed airtight container or covered with food wrap.
Other Recipes
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