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Vanilla custard with milk

Vanilla Custard (Pastry Cream) with Milk

A wonderfully silky cream for all kinds of baking. This homemade custard is one of the most delicious fillings I know — its flavor takes me right back to childhood. Anyone who's never made it at home will be won over. It turns even the plainest cake into a treat, and pastries filled with it disappear in no time.

Milada

Recipe author

Composition / ingredients

Servings:

Milk

Eggs

Sugar

Flour

Vanilla

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 10 % 4 g

Carbohydrates 80 % 32 g

182 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 15 min

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Whisk the eggs, then mix in the flour and gradually add one cup of the milk. Separately, add the sugar to the second cup of milk and set it over the heat. Bring it to a boil over very low heat. The moment it boils, take it off and pour it in a thin stream into the egg-flour-milk mixture, whisking constantly — be careful the hot milk doesn't cook the eggs. Now set up a double boiler and place your almost-finished custard over it. Cook, stirring, until it thickens. If any lumps form, you can smooth them out with a mixer. This is just one of the custard's many versions — it's said to have first appeared in English cooking. It makes a great base for richer cream combinations: for instance, you can whip in softened butter until fluffy, add a spoonful of cognac for aroma, or stir in cocoa powder for a chocolate custard. Flavor it however you like. Note that this isn't a dish on its own but a sweet filling for cakes and pastries.