Custard cream is a delicious cream used to fill desserts or can also be served by the spoonful.
It has a delicate flavor that pairs well with any other sweet ingredient, be it fruit, chocolate, etc.
In my recipe, I use the whole egg instead of just the yolk, so we don’t waste anything, and the result is truly excellent.
The custard cream recipe is very easy and fairly quick, accessible to everyone. It is prepared with very few ingredients that we usually have at home.
To flavor it, you can use either lemon zest, which will give it a slightly tangy aftertaste, or a vanilla bean to enhance its sweetness. In my recipe, I used vanilla.
With my cream, I made the fantastic grandma’s cake. But I also recommend the lemon cream tart, in this case, I used lemon instead of vanilla.
Let’s now look at the simple steps to make it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making custard cream
- 3 eggs
- 3 cups milk
- 4 tbsps granulated sugar
- 1.8 oz potato starch
- 1 packet vanilla powder
Tools
- 1 Saucepan
- 1 Whisk
- 1 Bowl
Steps for making custard cream
To make the delicious custard cream, let’s start by taking a bowl.
Then, first, add the eggs, then the sugar, and whisk well but without whipping the eggs. Next, add the potato starch or cornstarch and continue to whisk to avoid lumps.
Afterward, add the vanilla, I used powder, but if you can’t find it, use a vanilla bean, and mix. Meanwhile, add the milk to a saucepan, then heat it until it’s almost boiling, but don’t let it boil, mind you. Once it reaches the right temperature, first turn off the heat and then gradually add the previously made mixture, stirring vigorously with the whisk.
Then put it back on the stove over medium heat, and continue to stir first with the whisk and then with a wooden spoon until it boils. Finally, let it boil for a few minutes until it reaches a good consistency. And our custard cream is ready!
Storage and notes
Custard cream is served warm by the spoonful, while for filling cakes, it should always be cooled.
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