I was convinced I already had the custard cream recipe on the blog, but no, so today I made up for it and I’m leaving you with the recipe my grandmother always used, and we all know grandmas know a lot in the kitchen! Custard cream is a classic of Italian pastry, an excellent spoon dessert that also lends itself to becoming a great filling for pies, cakes, or other pastries! In the recipe, I explain some small tricks and tips that will allow you to achieve a perfect result, just make sure to follow the quantities and procedure described to the letter! Now try the custard cream and let me know what you think!
Also try the version of SUGAR-FREE CUSTARD CREAM
Follow my SHOPPING TIPS
If you’re looking for ideal bases to fill, try these:
- Difficulty: Medium
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 167.65 (Kcal)
- Carbohydrates 25.39 (g) of which sugars 19.70 (g)
- Proteins 4.53 (g)
- Fat 5.92 (g) of which saturated 3.24 (g)of which unsaturated 2.62 (g)
- Fibers 0.02 (g)
- Sodium 3.60 (mg)
Indicative values for a portion of 128 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 Custard Cream
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 2 1/2 cups milk
- lemon peel (untreated)
Useful Tools
- Saucepan medium-sized
- Wooden Spoon
- Whisk
- Food Scale
- 2 Bowls glass
- Plastic Wrap
- Knife
Steps to Perfectly Prepare Custard Cream
To start, in a bowl, pour the egg yolks and sugar and mix well with a wooden spoon, then add the cornstarch and mix again with the wooden spoon until you get a thick but homogeneous mixture (don’t worry, lumps won’t form), now let it rest.
Put the milk in a saucepan, add the lemon peel (without the white part), and bring it to the heat at high flame until it begins to simmer (it should not boil completely) after which turn off the heat.
Put 4 tablespoons of hot milk in the bowl with the egg mixture and mix well until you get a liquid and homogeneous mixture, pour this mixture into the saucepan where the milk is, bring back to the heat at low flame and stir continuously with the wooden spoon until it thickens, then turn off.
Pour the still-hot custard cream into a large enough glass bowl, cover with plastic wrap in contact with the cream (this is to prevent a dry film from forming on the surface) and set aside until it cools completely (it will take about 4/5 hours).
Once the custard cream is well cooled, remove the plastic wrap and quickly mix it with the whisk for a few minutes and you’ll see it become smooth, glossy, and lump-free! Now the custard cream is ready.
Before using it, I recommend letting it rest in the fridge covered with plastic wrap for at least 2 hours before using it, so the cream will stay firmer, but there’s nothing against using it immediately without keeping it in the fridge, and if you’re in a hurry you can prepare the dessert and refrigerate it!
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Usage Tips
You can use custard cream:
As a spoon dessert on its own or with added fresh fruit or chocolate.
As a filling for cakes with a sponge cake base.
As a filling for pies with added fresh fruit.
As a filling for mille-feuille or diplomatic pastries.
For fruit to pair with custard cream, I recommend: strawberries, peaches, berries, mango, papaya (of course, each in its season).
For chocolate to pair with it, I recommend white or dark chocolate.
You can store custard cream for two days in the fridge covered with plastic wrap.
