Custard Cream (Vanilla Pastry Cream)

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4.04 from 96 votes

Custard Cream (Vanilla Pastry Cream)

Creamy and velvety soft custard cream to fill cakes, tarts, etc. Or to enjoy as is with your favorite topping!

Prep Time10

Cook Time15

Course: Dessert

Keyword: cream, dessert

Servings: bowls

Calories: 682kcal

Ingredients

1 liter milk
180 grams (1½ cup + 8 tablespoons) sugar
8 egg yolks
60 grams (8 tablespoons) cornstarch
½ teaspoon vanilla extract or half a vanilla pod
100 grams (7 tablespoons) butter

Instructions

Lightly beat egg yolks with a whisk.
Add the cornstarch to the egg yolks and whisk to combine.
Heat milk with sugar and vanilla extract in a saucepan.
Whisk the cornstarch and egg yolks once again because the starch tends to stick at the bottom.
Combine milk with eggs. Once the milk becomes steamy hot, take the pot off the heat and ladle the hot milk into the eggs very slowly. Once you have transferred at least half the milk into the eggs, pour the mixture into the cooking pot.
Cook the cream over low heat stirring, until it thickens. Then take the pot off the heat and allow the cream to cool slightly for 5-10 minutes. Stir it now and then so it won't form a skin on top.
Add the butter and stir to combine.
Cool the cream. Transfer to individual bowls or in one large bowl (if you're using it for cakes tarts etc). See Notes Below.
Once the cream cools to room temperature you can refrigerate it.
Serve with ground cinnamon, cocoa, or fruit on top, and enjoy!

Notes

-To avoid skin from forming on the surface of the cream, you can cover the cream with plastic wrap (the plastic wrap should touch the surface of the cream). Or brush the cream with some melted butter on top so it won't dry as it cools and form a skin.

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