Easy Custard Cream Recipe
What is a Custard cream?
A custard cream is a type of sweet filling or spread commonly used in desserts, pastries, and baked goods. It's a versatile and creamy mixture that adds flavor, moisture, and a delightful texture to various treats. Custard creams are often made by cooking together ingredients like milk, sugar, eggs, and flavorings until they form a thick and smooth mixture. If you want know more you can read here
Easy Custard Cream Recipe
Ingredients:
2 cups milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
Pinch of salt
Instructions:
In a medium saucepan, heat the milk over medium heat until it's hot but not boiling. You can also add a vanilla bean or vanilla extract to the milk at this stage to infuse the flavor.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is smooth and well combined.
Gradually pour a small amount of the hot milk into the egg yolk mixture while whisking continuously. This is called tempering and prevents the eggs from curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk, while continuously whisking.
Place the saucepan back on the stove over medium heat and cook the mixture while whisking constantly. The mixture will start to thicken and bubble.
Continue cooking and whisking for another 1-2 minutes until the custard is thick and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract if you didn't add it earlier.
If you used a vanilla bean, remove it from the custard.
Pour the custard through a fine-mesh sieve into a bowl to ensure a smooth texture and to catch any cooked egg bits.
Cover the custard with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
Allow the custard to cool to room temperature, then refrigerate for at least a few hours until it's completely chilled and set.
Your custard cream is now ready to use! You can use it as a filling for pastries, tarts, cakes, or serve it as a dessert on its own. Enjoy the creamy, velvety goodness of homemade custard.
Chef tips to help you create a perfect custard cream:
Tempering Eggs: When adding the hot milk to the egg yolk mixture, make sure to do it gradually while whisking vigorously. This process, called tempering, prevents the eggs from curdling due to the sudden temperature change.
Straining: After cooking the custard, strain it through a fine-mesh sieve to remove any coagulated bits of egg or lumps. This step ensures a smooth and velvety texture.
Stir Constantly: While cooking the custard on the stovetop, stir it constantly with a wooden spoon or heat-resistant spatula. This helps prevent the custard from sticking to the bottom of the pan and ensures even cooking.
Low to Medium Heat: Use low to medium heat to cook the custard. Cooking on low heat helps prevent the custard from curdling or scrambling. Patience is key here; rushing the process with high heat can result in an unevenly cooked custard.
Use Cornstarch or Flour: Adding a thickening agent like cornstarch or flour to the custard mixture helps achieve the desired consistency. Cornstarch is often preferred as it produces a smoother texture and is less likely to develop a starchy taste.
Vanilla Bean or Extract: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the scraped-out pod to the milk before heating. If using vanilla extract, add it after removing the custard from the heat.
Cover with Plastic Wrap: When chilling the custard, place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
Avoid Overcooking: Once the custard has thickened and coats the back of a spoon, remove it from the heat promptly. Overcooking can result in curdled or grainy custard.
Flavor Variations: Experiment with different flavorings like chocolate, citrus zest, coffee, or extracts to create unique custard flavors.
Cooling and Storage: Allow the custard to cool to room temperature before refrigerating it. This helps prevent condensation from forming on the surface. Store the custard in an airtight container in the refrigerator.
Reheating: If your custard becomes too thick after chilling, you can gently reheat it over low heat while stirring to restore a smoother consistency. Be careful not to overheat, as this can cause curdling.
Consistency Adjustment: If your custard turns out too thin, you can thicken it by gently reheating it and adding a slurry of cornstarch and water while stirring. If it's too thick, you can gradually whisk in a little extra milk.
Remember that practice makes perfect, especially when working with custards. It's a skill that takes time to master, so don't be discouraged by initial attempts. With these tips and a bit of patience, you'll be able to create delicious and velvety custard creams for your desserts.
