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Custard Cream

Updated: Feb 14

  • Fantastic cream for filling your cakes and pastries, in just a few minutes your cream will be ready – you can pack it in jars for a couple of days, or possibly in the freezer. The taste is irresistible and beautiful without the use of vanilla pudding. Follow the recipe.

Ingredients: simple, quantity of 600 g of product total time: 30 min.
  • 400 ml of milk

  • 100 g of liquid cream

  • 6 egg yolks

  • 150 g of sugar

  • 30 g of 00 flour

  • 20 g of potato starch

  • 1 Tablespoon of vanilla extract

Preparation:
  1. Beat egg yolks with sugar and vanilla for about 2 minutes. Mix until you get a smooth and frothy mixture.

  2. After that, add sifted flour and starch. Mix until you get a homogeneous, smooth cream.

  3. Then mix fresh cream and milk in a saucepan, put on a slightly moderate heat to boil.

  4. Take care that it does not overcook. As soon as it boils, remove it from the stove and quickly pour the mixture of egg yolk, sugar and flour into the milk and put it again on a slightly moderate heat and mix well.

  5. Wait a few seconds. About 1 minute, you will see bubbles appear on the surface.

  6. Then quickly stir the cream by hand and immediately turn off the heat. The cream is ready in just a few seconds. You will see through the spoon that the cream has become thick, and this is a sign that it should be removed from the heat.

  7. If the mixture still looks like it's not very structured, there are still lumps, remove it from the heat, give it a quick stir with a stick mixer, put it back on very low heat for a few seconds. This method consists in avoiding cooking the cream for too long, precisely because of this it gives a very fresh taste on the palate.

  8. After mixing the cream for a few seconds, immediately put it in a clean bowl and cover with cling film. This trick prevents the formation of a hard layer on the surface of the cream.

  9. Place in the refrigerator for 15 minutes to cool and reduce the temperature. The cream prepared in this way is ready for use in your cakes or pastries. Buon appetito!

NOTE: Storing the cream: In the refrigerator, covered with foil, for about 2 days.

Freezing cream: You can put it in an airtight container. So you can keep it for up to 3 months. When you take the cream out of the freezer, take it out the day before.

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