Custard cream is a pastry base, prepared with egg yolks, sugar, milk, and flour or other thickeners such as cornstarch or rice starch, butter, and cream. It can be flavored with lemon, vanilla, orange, in many ways. The version I propose to you uses starches, which unlike custard cream with flour, has a more compact and smooth consistency. If prepared exclusively with cornstarch, you will get a thicker custard cream suitable as a cake filling, whereas if you add a part of rice starch, the custard cream will remain softer and less compact. The custard cream is the queen of creams from which diplomatic cream is derived if we lighten it with cream, or we can add nut pastes such as hazelnut or pistachio, but also chocolate and other flavorings.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile, and on my YouTube channel.
Discover also the other basic pastry recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 2/3 cup sugar
- 6 large egg yolks
- 3 tbsp cornstarch
- 3 tbsp rice starch
- 1 vanilla bean
- 1 pinch salt
- 1 lemon
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
Steps
Split the vanilla bean in half and scrape the seeds with a small knife.
Pour the milk into a pot with the lemon peel and the vanilla bean, bring to heat and warm over low flame until it boils.
Combine the vanilla seeds with the egg yolks and sugar in a bowl and mix well with a whisk.
Add the starches and a pinch of salt.
Pour the cream into the hot milk and stir with a whisk.
Cook while stirring constantly, about 5 minutes on low flame.
Remove from heat and pour into a cold bowl.
Cover with plastic wrap touching the surface and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.
ATTENTION: consult the Celiac Association Guide and read the ingredients carefully, to ensure they do not contain gluten contaminants.
Tips
Store in the refrigerator for up to 3 days.
Store in the refrigerator for up to 3 days.
FAQ (Questions and Answers)
Can I prepare lactose-free and gluten-free custard cream?
Yes, you can use lactose-free or completely plant-based products in the same quantities listed in the recipe. I recommend the Lactose-Free Custard Cream (recipe), which is richer in egg yolks. For gluten-free, ensure the ingredients are permitted according to the Celiac Association Guide.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Also follow me on Pinterest.
Return to HOME to discover the latest recipes!
