Basic Custard Cream

Basic Custard Cream


170 people made this

A versatile staple. Eat it on its own as a custard/pudding-like dessert (hot or cold), eat over fruit, use in eclairs or as the cream base in fruit tarts.

Kevin Ryan

Serves: 12 

  • 2 cups (500ml) milk
  • 1/2 cup white sugar
  • 1 vanilla bean, halved lengthwise (or 1 teaspoon vanilla essence)
  • 6 egg yolks
  • 4 tablespoons plain flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in colour. Add in the flour and the salt, mix to combine.
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture back into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Use immediately or chill and use within a few days.

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Reviews (1)


This custard cream is absolutely perfect. I use it for my little custard fruit tarts. The custard is smooth and creamy and not too sweet so it doesn't overpower the fruit. Perfect! - 14 Aug 2012

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