Here’s a classic Vanilla Custard Cream recipe — smooth, creamy, and perfect for desserts or filling cakes! 🍮
Ingredients (makes about 2 cups)
- 2 cups (500 ml) milk
- ½ cup (100 g) granulated sugar
- 3 large egg yolks
- 3 tbsp cornstarch (or 3 tbsp all-purpose flour for a slightly thicker texture)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Heat the milk
- In a saucepan, heat milk over medium heat until it just starts to steam, but don’t boil.
- Mix egg yolks, sugar & starch
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the eggs
- Slowly pour about ¼ of the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Then pour the egg mixture back into the saucepan with the remaining milk.
- Cook the custard
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5–7 minutes).
- Add butter & vanilla
- Remove from heat. Stir in butter and vanilla extract until smooth.
- Cool
- Pour custard into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the fridge for at least 1 hour before using.
Tips
- For richer custard: use half-and-half instead of milk.
- For pastry filling: whip a little cream and fold it in once chilled for a lighter texture.
- Flavor variations: add lemon zest, coffee, or a splash of liqueur for a twist.
If you want, I can also give a quick microwave version of vanilla custard that’s ready in 5 minutes — no stovetop needed.
Do you want me to share that version?
