Best Vanilla Custard Cream Filling recipe

Learn how to make homemade custard cream (pastry cream) and use it as a delicious filling for popular western sweets like cream puffs and éclairs. Ivory in color, custard cream has a smooth and velvety texture with a sweet hint of vanilla.
best vanilla custard cream
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Ingredients
  • 3 Egg yolks
  • 60g Sugar
  • 20g Cake flour
  • 250ml Milk
  • 15g Butter
  • 1tsp Vanilla Extract
Method

4 Tips to Make The Best Custard Cream

Tip 1: 3 things to remember – Use low heat, a heavy saucepan, and constant stirring. 

Having the right tools such as a heavy saucepan and silicone spatula is really important to get good result.  You need to make sure the heat distributes evenly so your pot doesn’t have hot spots and scorch the custard cream.

Tip 2: Mix the egg yolks, sugar, and flour until white pale color.  

This step really prevents the eggs from curdling as air bubbles inside the mixture slow down the distribution of the heat.

Tip 3: Heat up the milk & butter until almost boiling

Remember that egg yolks start to solidify or thicken at 65 ºC (149 ºF) and sets around 70 °C (158 ºF).

Flour starts to thicken at 70 to 80 ºC (158 to 176 ºF).  It will complete final thickening process at 96 ºC (205 ºF).

Add hot milk to the egg mixture gradually.

Therefore, you should instead pour hot (close to boiling) milk, skipping the dangerous “curdling temperature”, and cook the eggs and flour at the same time.

Add in the vanilla essence & stir it.

If the flour is under-cooked, the custard cream will have a undesired pasty flavor with a chalky, grainy texture. Make sure to cook custard cream for at least 10 minutes at 96 ºC (205 ºF).

Let the custard cream cool in the fridge for an hour.

Whisk it once more before you start using it in the desserts.

2 Comments

  • Tashina Walker

    Can I use heavy cream instead of milk

    • swapna madhuker

      Hey! yes, you can but use half of the measurement of milk in the recipe & add half water..

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