Custard cream, a simple recipe that reminds me of snacks with my mom because a great snack is also a simple dish of cream perhaps accompanied by some dry cookies. This recipe is very simple to make and follows all the steps my mom used to follow, the only difference is the presence of cornstarch instead of flour. The starch will make your custard cream even smoother and prevent condensation from forming when cooling, making it very useful for cake decoration. To prepare this custard cream, it will take just a few minutes; start by bringing the milk to a boil, in the meantime coarsely mix the yolks with sugar and flour, then dilute them with hot milk and bring back to the heat stirring for a few minutes, as soon as you see the cream thicken, turn off the heat because it will continue to thicken while mixing off the heat.
Some recipes where I used this cream
- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,269.61 (Kcal)
- Carbohydrates 222.83 (g) of which sugars 189.03 (g)
- Proteins 26.57 (g)
- Fat 36.48 (g) of which saturated 19.29 (g)of which unsaturated 17.12 (g)
- Fibers 0.00 (g)
- Sodium 29.20 (mg)
Indicative values for a portion of 750 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
- 2 cups milk
- 4 egg yolks
- 3/4 cup sugar
- 1/3 cup cornstarch
- to taste vanilla flavor
Tools
Custard cream is best prepared in a non-stick saucepan, stirring it with a wooden spoon.
- 1 Saucepan
- 1 Spoon
Preparation
You will prepare a smooth, velvety, yet firm cream that you can use to fill your desserts well.
Put the milk into the saucepan with 1/3 cup of sugar and bring it to the heat to warm it. In the meantime, put the yolks in a container, add the sugar, mix coarsely with the spoon, and add the cornstarch, always mixing coarsely.
When the milk is about to boil, remove it from the heat and with it, dilute the yolks, always stirring by hand with the spoon. Once the yolks are well diluted, put everything back into the saucepan and return to the heat for a few minutes. When the cream is on the heat, you must always stir gently with the spoon, but as soon as you see it thickening, turn off the heat and continue stirring off the heat. You will see it thicken and become velvety.
Your custard cream is ready to be consumed.
NOTES
The prepared custard cream can be consumed on its own or used to fill your desserts. In any case, if you want to store it, keep it in the refrigerator for no more than two days.
This recipe contains one or more affiliate links.
If you liked the recipe or if you have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
Can corn starch be replaced with potato starch?
You can replace cornstarch with other types of starch, keeping the same proportions.
