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Classic custard

Classic Custard Cream

A delicate dessert and a perfect complement to any baked goods! This is the classic version of custard cream. It's not at all hard to make, and you'll find the ingredients in just about any refrigerator. Use this cream to fill cake layers, pipe it into pastries, or simply serve it with berries.

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

550

Eggs

Flour

3.5

Sugar

200

Butter

120

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 32 % 13 g

Carbohydrates 59 % 24 g

228 kcal

GI: 12 / 4 / 84

Cooking method

Cooking time: 20 min

Step 1:

How do you make classic custard cream? Gather your ingredients. The amount of sugar given is a middle ground — you can use anywhere from 170 to 230 grams. It depends on your taste and on what you plan to serve the cream with. Use the highest-quality butter you can find; it will give you a thick, creamy result. This amount makes enough cream for one cake. I made mine using two eggs.
Step 2:

Take a heavy-bottomed saucepan. This matters, because the custard base contains eggs that can scorch as they cook. A heavy bottom heats up gradually and evenly, which prevents scorching. Add the plain sugar, vanilla sugar, and flour to the pan. Stir the dry ingredients together, then crack the eggs into them.
Step 3:

Whisk the eggs together with the sugar and flour.
Step 4:

Gradually pour in the milk in a thin stream, stirring constantly.
Step 5:

Set the saucepan over low heat. If you only have an ordinary pot or aren't very experienced, cook the cream in a water bath instead. That lengthens the cooking time but rules out scorching and curdling. I made mine without a water bath. One small tip: keep the heat as low as possible and whisk the cream constantly, and it will turn out perfectly.
Step 6:

Cook the cream, stirring constantly, until it comes to a boil. It will thicken considerably and start to "puff" with big bubbles. Turn off the heat right away and take the cream off the stove.
Step 7:

Let the hot cream rest for 5 minutes, then stir in the softened butter. Mix until smooth. Since the cream is still hot, the butter will melt into it instantly. The cream will turn a little runny — don't worry, it will thicken once it cools.
Step 8:

Leave the cream to cool at room temperature. Be sure to cover it with plastic wrap pressed directly against the surface. This is important, because as the cream cools it forms a thick skin, and the wrap prevents that. Once cooled, refrigerate the cream for at least 2 hours so it chills and thickens completely. If you're using the cream for a cake, spread it on the layers while it's still warm, and only then refrigerate the cake.

Custard cream is my favorite. It's the most delicate, never cloying, and soaks beautifully into cake layers. For filling pastries, I'd add more butter. And this cream is delicious eaten just on its own.
How do you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't run; it will be glossy, domed, and uniform.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe detergent and a brush.