Classic Custard Cream
Indulge in the velvety decadence of this **Classic Custard Cream**, a timeless recipe that combines rich, creamy textures with the delicate aroma of real vanilla. Made with wholesome ingredients like **whole milk, egg yolks, and butter**, and thickened to perfection with **cornstarch**, this custard offers a luxurious, silky-smooth base that’s perfect for desserts such as éclairs, tarts, or trifles. The recipe starts with infusing **fresh vanilla bean** into warm milk, creating a fragrant depth of flavor that takes this classic dessert to the next level. With minimal prep time and simple steps, this custard cream is a must-try for home bakers looking to elevate their dessert repertoire. Whether served as a standalone treat or as the secret ingredient in your favorite dish, this custard is sure to steal the show!
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Recipe Information
Ingredients
- 500 ml Whole milk
- 1 Vanilla bean
- 4 Egg yolks
- 100 g Granulated sugar
- 25 g Cornstarch
- 30 g Unsalted butter
Instructions
Pour the whole milk into a medium-sized saucepan.
Split the vanilla bean lengthwise using a sharp knife and scrape out the seeds. Add both the seeds and the pod to the milk.
Heat the milk over medium-low heat until it just begins to simmer. Do not let it boil.
While the milk is heating, combine the egg yolks, granulated sugar, and cornstarch in a large mixing bowl. Whisk vigorously until the mixture is smooth and pale yellow.
Once the milk is hot, remove the vanilla pod and gradually pour about one-third of the milk into the egg mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, continually whisking to prevent the eggs from curdling.
Reduce the heat to low and cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon, approximately 5 to 8 minutes.
Remove the saucepan from the heat and add the unsalted butter, stirring until the butter is completely melted and incorporated into the custard.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky-smooth texture.
Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
Once cool, refrigerate the custard cream for at least 2 hours to set before serving or using in your favorite dessert recipes.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 125.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 734 mg | 56% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
