Milk Custard Cream for Cakes
Versatile, thick, simple, tasty, and quick! This milk-based custard cream works in all kinds of desserts, pastries, and cakes. It's great for filling éclairs and profiteroles — and delicious on its own, plus fast to make!
Cooking method
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Step 1:
How do you make milk custard cream for a cake? Gather the ingredients. You can use milk of any fat percentage. Sift the flour so there are no lumps.
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Step 2:
Use a nonstick pot to cook the cream — that way it won't scorch. Pour in the milk and add the sugar. Set it over the heat and bring it to a boil, stirring. The sugar will dissolve completely as it heats.
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Step 3:
In a separate bowl, combine the eggs, flour, vanilla, and a little of the milk.
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Step 4:
Mix everything until smooth, with no lumps of flour.
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Step 5:
Stirring the egg mixture constantly, pour in the hot milk. Return the combined mixture to the heat and cook until thickened. Keep stirring the whole time so nothing scorches. Take the thickened cream off the heat.
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Step 6:
Add the butter right away — it'll melt into the hot cream. Mix the melted butter in completely. Cover the finished cream with a lid or plastic wrap and let it cool fully. It thickens up even more as it cools.
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Step 7:
I most often use this cream to assemble a Napoleon cake, where the plain, unsweetened pastry layers pair perfectly with the sweet filling. If you're using it for something else, you can cut back the sugar a little. Use the finished cream as you like!
- For the difference between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly so you don't throw off the flavor, see this article.
- How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. A fresh egg white is clear and clean, and the yolk holds together — glossy, domed, and even.
- Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
