The sensual combination of milk, sugar, and eggs creates the traditional custard cream, a pillar of velvety sauces, vanilla-flavored creams, and smooth and dense puddings.
We decided to start with the traditional custard cream recipe, one of my favorites to make: a simple and quick recipe among the most used in pastry. Perfect for filling sponge cakes, cream puffs, fruit tarts, but also for making baked cakes like the classic tart with custard cream.
Let’s proceed with the recipe to prepare together a delicious and aromatic traditional custard cream.
Below you will find other cream recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 278.07 (Kcal)
- Carbohydrates 35.87 (g) of which sugars 30.69 (g)
- Proteins 7.93 (g)
- Fat 11.77 (g) of which saturated 5.67 (g)of which unsaturated 6.07 (g)
- Fibers 0.23 (g)
- Sodium 13.64 (mg)
Indicative values for a portion of 146 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
- 2 1/4 cups Whole milk
- 3/4 cup Sugar
- 5 Egg yolks
- 2 1/2 tbsps Cornstarch (cornflour)
- 1 Lemon (zest grated)
- 1 Vanilla (pod)
- 2 1/2 tbsps All-purpose flour
Tools
- Electric whisk moulinex hm450
- Saucepan SILBERTHAL Stainless Steel Saucepan 2 liter
- Hand whisk tascoma 630244
Cut the vanilla pod lengthwise and extract the seeds with the edge of the knife. Pour the milk into a saucepan with the pod, seeds, and grated lemon zest. Bring to a boil
In a bowl, beat the egg yolks with the sugar, then add the cornstarch and flour, mix well until you have a light and frothy mixture. When the milk reaches a boil, pour it into the mixture a little at a time.
Cook the cream, stirring continuously to avoid lumps. Bring to a boil until large bubbles appear. Lower the heat and cook until the cream is thick. Pour it into a baking dish, cover it with cling film in contact, and let it cool. And there it is, ready to fill your desserts.
Storage and tips for traditional custard cream
It keeps well covered in the fridge for 2 or 3 days. If you make it to fill a tart, you can replace 100ml of milk with the same weight of fresh liquid cream. If you don’t use the vanilla pod but the extract, add it to the cream after cooking, half a teaspoon will be enough.
It keeps well covered in the fridge for 2 or 3 days. If you make it to fill a tart, you can replace 100ml of milk with the same weight of fresh liquid cream. If you don’t use the vanilla pod but the extract, add it to the cream after cooking, half a teaspoon will be enough.
It keeps well covered in the fridge for 2 or 3 days. If you make it to fill a tart, you can replace 100ml of milk with the same weight of fresh liquid cream. If you don’t use the vanilla pod but the extract, add it to the cream after cooking, half a teaspoon will be enough.
It keeps well covered in the fridge for 2 or 3 days. If you make it to fill a tart, you can replace 100ml of milk with the same weight of fresh liquid cream. If you don’t use the vanilla pod but the extract, add it to the cream after cooking, half a teaspoon will be enough.
It keeps well covered in the fridge for 2 or 3 days. If you make it to fill a tart, you can replace 100ml of milk with the same weight of fresh liquid cream. If you don’t use the vanilla pod but the extract, add it to the cream after cooking, half a teaspoon will be enough.
