Basic Custard Cream

    (187)
    20 minutes

    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.


    176 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (187)

    Reviews in English (148)

    2

    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

    by
    92

    Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these, but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party, took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer.  -  30 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    75

    An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener, but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture, and it was smooth as silk. Bakery shop quality, and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs, cream puffs, trifle...even eating it alone as a pudding. Tomorrow, it gets used as a filling for a Boston Cream Pie. Good job, Kevin. Thanks for posting this one.  -  02 Feb 2006  (Review from Allrecipes USA and Canada)

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