Custard Fillings for Cream Puffs from Absolute Boyfriend
Dive into the luscious world of pastry perfection with this recipe for Custard Fillings for Cream Puffs from Absolute Boyfriend. This silky-smooth custard strikes the perfect balance between indulgence and elegance, featuring rich whole milk, fragrant vanilla bean, and velvety egg yolks for an irresistible creaminess. With a hint of butter for added depth, this custard is masterfully thickened using cornstarch for a flawless consistency that makes filling cream puffs a breeze. The step-by-step instructions ensure foolproof results, whether you're tempering eggs or achieving the perfect custard texture. Ready in just 25 minutes and chilled to perfection, this versatile filling is ideal not only for cream puffs but also as the star element in layered desserts or as a decadent standalone treat. Ideal keywords: custard cream puff filling, homemade custard recipe, vanilla custard from scratch.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 1 bean or teaspoon Vanilla bean or vanilla extract
- 100 g Granulated sugar
- 4 large Egg yolks
- 30 g Cornstarch
- 50 g Unsalted butter
Instructions
In a medium saucepan, heat the milk over medium heat until it just begins to steam. If using a vanilla bean, slice it lengthwise, scrape out the seeds with a knife, and add both the seeds and the pod to the milk.
While the milk is heating, whisk together sugar, egg yolks, and cornstarch in a medium bowl until smooth and pale in color.
Once the milk is steaming, remove the vanilla pod (if used) and gradually pour a small amount of the hot 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, whisking constantly to prevent curdling.
Return the saucepan to medium heat and cook, stirring constantly with a whisk or a spatula, until the custard thickens and begins to bubble. This should take about 3–5 minutes.
Once thickened, remove the saucepan from the heat and whisk in the unsalted butter until fully incorporated. If using vanilla extract instead of a bean, stir it in at this point.
Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Let the custard cool to room temperature, then refrigerate for at least 1 hour or until fully chilled.
Once chilled, the custard is ready to be piped into cream puffs or used in any other desired dessert.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 10.5 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 64 mg | 1% | |
*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.
