Classic Custard Cream. Few ingredients for one of the most loved creams, absolutely the most used. The custard cream is ideal for filling Sponge Cake, cakes, spoon desserts, and many other preparations. Simply adjust the quantities of some ingredients to achieve different textures. To thicken it further, simply use more cornstarch, while you should use less if you want to prepare a spoon dessert.
Let’s start Baking.
Happy Cooking, Giusi.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Custard Cream
These quantities are approximately for a tart of 9.5 to 10 inches in diameter or to fill the inside of a 9.5 to 10 inch Sponge Cake.
- 2 cups milk
- 2 eggs
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 1 packet vanillin (Not necessary)
Steps for the Cream
Pour the milk into a large saucepan and bring it almost to a boil.
In the meantime, in a bowl, mix with a hand whisk the sugar with the eggs, add the cornstarch and the vanillin.
Pour some of the hot milk into the bowl, mix, and then pour all the content into the milk saucepan.
Cook over low heat and stir until reaching the desired thickness. Once cooking is complete, pour the cream into a wide container and cover it with plastic wrap.
To cool the cream quickly, keep the container where you will pour the cream at the end of cooking in the freezer for about 15 minutes.
Use a low and wide container to cool quickly.
Ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage for Custard Cream
After allowing it to cool completely at room temperature (always covered with plastic wrap), the cream should be stored in the refrigerator.
In the refrigerator, it keeps well for 2-3 days in an airtight container.
