Metric:
500kg Milk
( check Notes )
4 Eggs Yolks
150gr Sugar
50gr Cornstarch
( or any other starch you may fancy )
1 Lemon Zest
( small pieces or grated )
Vanilla Pod
I tried this recipe today for my croissants. Fabulous.
Custard Cream Recipe
Recipes > Italian Recipes > Italian Cream Recipes > Italian Custard Cream Recipes
TRADITIONAL ITALIAN RECIPE: This is probably the most famous pastry filling in Italy. Croissants, bisquits, bomboloni and cakes can all be found with Custard Cream.
While everyone and anyone consumes themselves with making red-velvet-this and that... the world doesn't know what they are missing. Nothing against Red-Velvet stuff but.. come on guys, isn't that enough already?
My baking instructor in culinary school described pastry cream as -the most outrageously decadent pudding you will ever eat- and she's totally right. While I could certainly eat it by the spoonful, pastry cream is really intended as a filling for things like cream puffs, éclairs, and Boston cream cupcakes. Here's how to make it at home.
The formula for making pastry cream is just that: a formula. There are little tweaks in procedure — some recipes use cornstarch instead of flour, and some people prefer to use milk over heavy cream — but they all boil down to the same basic recipe and the same basic process.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Makes: 2 Cups |
Ingredients:
| Conversions |
Directions:
01 - Remove all Seeds from Vanilla Pod and set aside.
02 - Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
03 - Turn off the heat and let the Milk cool and absorb the aroma.
04 - Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
05 - Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
05 - Remove the Lemon Zest and the Vanilla Pod from the Milk.
06 - And now you can combine the Egg Yolk Mix to the Milk.
07 - Cook everything on a very low heat until the Custard thickens. Keep stirring the cream for 5-10 minutes or till you've reached the proper consistency.
08 - Place the Custard in a bowl and cover it with cling film. After it has cooled, leave it in the fridge 1 extra hour.
Notes:
- Some people add a pinch of Cinnamon at the end, or a Cinnamon Stick at direction number 3.
- For a richer texture, you can reduce the amount of Milk and add an equal amount of double cream.
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| Written by: Uncut Recipes | Disclaimer |
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11 Reviews
Freya
June 12, 2021 |
Alya
June 11, 2021 Followed the recipe as written exept for the vanilla, I used the extract. Great nevertheless. |
Corrina
June 09, 2020 Excellent recipe. I didn't use the seeds because it was too expensive but I used twice the amount of extract to give it in intense vanilla flavour. I wasn't sure about the amount so I went with one teaspoon full. Thanks for posting this one. |
Darin
June 06, 2020 Ridiculously easy! So good! Very basic recipe that I will definitely use again and again. |
Elisa
June 04, 2021 Delicious and easy. Not too sweet. Simply perfect for lemon and vanilla lovers. I loved it! |
Julia
October 09, 2020 This is such an exellent recipe omg! |
Huma
August 21, 2020 Thanks for the great recipe! This tasted wonderful! This stuff is dangerous! I made a batch for some cream puffs and when I test tasted this cream I almost ate the entire bowl.one. |
Rhona
April 13, 2019 Better as a straight pudding than a cake custard which is what I was looking for. |
Etienne
March 14, 2019 Everyone loved it. Fine by me. Saved it in my bookmark |
Joel
January 09, 2019 This is one of the best recipes I have ever made. I'd give this recipe 6 stars if I could. |
June 19, 2021
Great recipe!