Keep this in mind
Allow about 2 hours for the finished custard to chill completely before filling pastries.
Cream
Vanilla custard with eggs
A smooth classic custard that cools into a stable pastry filling.
Tested
This exact cream has been prepared successfully.
- Active time
- 25 min
- Yield
- About 900 g cream
- Difficulty
- Medium
Total time: 2 hours 30 min
Before you start
Plan for the rest.
Ingredients
- Whole milk570 ml
- Sugar130 g6.5 tbsp
- Corn starch28 g4 tbsp
- Salt1 pinch
- Egg yolks6 pcs
- Vanilla extract2 tsp
- Unsalted butterCold, cut into small cubes.110 g
Method
Cook Mode shows one step at a time, with ingredients and timers close at hand.
- 01
Heat the milk
Heat the milk over medium heat until small bubbles appear around the edge. Do not let it boil vigorously.
- 02
Mix the yolk base
Whisk the sugar, corn starch and salt together. Add the egg yolks and whisk until the mixture is smooth and paler.
- 03
Temper the yolks
Whisking constantly, gradually pour about half of the hot milk into the yolk mixture. Return everything to the saucepan.
- 04
Cook until thick
Cook over medium heat, whisking constantly. When bubbles begin to break across the centre, continue cooking for 1 minute.
- 05
Finish and chill the custard
Remove from the heat and strain. Stir in the vanilla, then add the cold butter a few pieces at a time. Cover the surface directly and chill completely.
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