Custard Cream (Vanilla Pastry Cream)
User Reviews
4
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Servings
4 bowls
-
Calories
682 kcal
-
Course
Dessert
Custard Cream (Vanilla Pastry Cream)
Description
Custard Cream (Vanilla Pastry Cream) involves gently cooking a mixture of egg yolks, cornstarch, sugar, and milk infused with vanilla until it thickens. The cornstarch helps stabilize the cream, giving it thickness without curdling. Slowly tempering hot milk into the egg mixture prevents scrambling. Cooking over low heat with constant stirring ensures a smooth texture.
Once thickened, the cream is removed from heat and butter is incorporated for richness and smoothness. Cooling with occasional stirring prevents skin formation and keeps the surface smooth.
This cream is versatile and can be served alone or used as a filling in various baked goods. Its mild vanilla flavor complements toppings like cinnamon, cocoa powder, or fresh fruit.
To prevent a skin forming on the custard when cooling, covering the surface directly with plastic wrap or brushing melted butter on top is effective.
Ingredients
- 1 liter milk
- 180 grams (1½ cup + 8 tablespoons) sugar
- 8 egg yolk
- 60 grams (8 tablespoons) cornstarch
- ½ teaspoon vanilla extract or half a vanilla pod
- 100 grams (7 tablespoons) butter
Instructions
- Lightly beat egg yolks with a whisk.
- Add the cornstarch to the egg yolks and whisk to combine.
- Heat milk with sugar and vanilla extract in a saucepan.
- Whisk the cornstarch and egg yolks once again because the starch tends to stick at the bottom.
- Combine milk with eggs. Once the milk becomes steamy hot, take the pot off the heat and ladle the hot milk into the eggs very slowly. Once you have transferred at least half the milk into the eggs, pour the mixture into the cooking pot.
- Cook the cream over low heat stirring, until it thickens. Then take the pot off the heat and allow the cream to cool slightly for 5-10 minutes. Stir it now and then so it won't form a skin on top.
- Add the butter and stir to combine.
- Cool the cream. Transfer to individual bowls or in one large bowl (if you're using it for cakes tarts etc). See Notes Below. Once the cream cools to room temperature you can refrigerate it.
- Serve with ground cinnamon, cocoa, or fruit on top, and enjoy!
Notes
- Cover the cream with plastic wrap touching the surface or brush it with melted butter while cooling to prevent a skin from forming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 682kcal | 34% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 473mg | 158% |
| Sodium | 278mg | 12% |
| Potassium | 434mg | 9% |
| Fiber | 0.1g | 0% |
| Sugar | 58g | 116% |
| Vitamin A | 1562IU | 31% |
| Calcium | 370mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
