The custard cream is one of the most iconic and versatile base preparations in Italian and international pastry. Soft, velvety, and fragrant, this cream is used to fill sponge cakes, tarts, cream puffs, mille-feuille, sweet rolls, but is also delicious enjoyed on its own or as an accompaniment to a bowl of fresh fruit.
Few and simple ingredients that must be very fresh and of high quality like the eggs, milk, sugar, starch for thickening and lemon and vanilla to give the classic aroma of custard cream.
It is often used as a base for other creams like the diplomatic cream and lends itself to many variations.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- cup sugar
- cup cornstarch (or rice starch)
- 2 cups whole milk
- as needed lemon zest
- 1 tsp vanilla extract (paste or seeds of a vanilla bean)
Tools
- 1 Kitchen scale
- 1 Bowl
- 1 Sieve
- 1 Whisk silicone
- 1 Strainer
- 1 Saucepan
- 1 Bowl stainless steel
- 1 Cling film
- 1 Thermometer kitchen
Steps
To prepare the custard cream, first, place a stainless steel bowl in the freezer. The purpose of this step is to quickly lower the temperature of the custard cream once cooked.
Proceed by bringing the milk to a simmer with the lemon zest and vanilla seeds if using the bean. Stir occasionally until near boiling.
Meanwhile, in a bowl, combine the egg yolks, sugar, sifted starch, and vanilla paste if not using the bean and seeds in the milk. Stir continuously with a hand whisk to prevent the starch from cooking the yolks, thus making the cream lumpy.
When the milk reaches a slight boil, strain it and gradually add it to the egg, sugar, and starch mixture, stirring between each addition.
Once you have a uniform mixture, pour it into the saucepan.
Transfer the saucepan to the heat and thicken while continually whisking.
When the custard cream has reached a good thick consistency and is smooth and glossy, transfer it to the chilled stainless steel bowl and continue whisking quickly until the cream cools to 122°F (below the cooking point).
At this point, your custard cream is ready to use; alternatively, transfer it to a bowl, cover it with cling film, and store it in the fridge until use 😉.
Storage
Storage
Custard cream can be stored in the refrigerator covered with plastic wrap for 2-3 days.
FAQ (Questions and Answers)
Why is my cream too runny?
This usually happens for two reasons: either the cream hasn’t boiled enough (starch needs heat to thicken) or the thickening agents were insufficient. Make sure to bring it to near boil while stirring continuously.
The cream has become too thick, almost rubbery. What did I do wrong?
You probably used too much starch or cooked it excessively after boiling. You can fix it by passing it through a sieve and adding a tablespoon of warm milk, stirring vigorously with a whisk.
Can I use flour instead of cornstarch (maizena)?
Yes, but I don’t recommend it as the cream will change its consistency. Cornstarch or rice starch makes the cream more glossy and silky, while flour tends to make it more opaque and slightly “heavier” on the palate.
I notice a strong egg taste, why is that?
This often happens if the eggs are not very fresh or if the cream has overcooked. A trick is to add a pinch of salt and increase the aroma (vanilla or lemon zest) to balance the taste.
How can I prevent that annoying “skin” from forming on the surface as it cools?
Just cover the cream with cling film touching the surface (it should actually touch the cream) while it’s still warm. Alternatively, you can sprinkle the surface with a thin layer of granulated sugar.
Can I freeze custard cream?
I don’t recommend it. Once thawed, the structure of the starches breaks down and the cream tends to become grainy and release water. It’s always best to consume it fresh within 3-4 days (stored in the fridge).
