Classic Custard Cream
Baking and Desserts • French
Description
A basic cream that is suitable for literally everything — from any sponge cake to honey cakes and Napoleon pastries. But its main function is to serve as a filling. When paired with the delicate shell of choux pastry, this fluffy custard cream works flawlessly in éclairs, cream puffs, and profiteroles. It can also be used as a filling for Portuguese pastéis de nata, as a base for homemade ice cream, or as a light soufflé — the list is endless.
Ingredients
- Milk 15 fl oz
- Whole egg 4 pieces
- Sugar 0 oz
- Wheat Flour 0 oz
- Powdered Sugar 0 oz
- Vanilla Pod ½ pieces
Step-by-Step Guide
Step 1
Pour the sugar into a pot, add the milk, and include the vanilla pod.
Step 2
Place the pot on the heat and stir until the sugar dissolves, then bring to a boil.
Step 3
In a deep ovenproof dish, mix the egg yolks with the flour and powdered sugar. At first, the mixture will be very thick, but it should still be kneaded until smooth.
Step 4
As soon as the milk begins to boil, turn off the heat, wait another 30 seconds, and then pour the milk into the bowl with the egg yolks in one go, stirring them simultaneously.
Step 5
Knead the mixture until smooth.
Step 6
Pour the resulting mixture back into the pot through a sieve to remove any small lumps.
Step 7
Place over medium heat and, whisking constantly, wait until bubbles begin to form on the surface.
Step 8
Keep the cream over heat, stirring, for an additional 2 minutes, then pour it into a bowl.
Step 9
To prevent the cream from forming a skin as it cools, cover it with plastic wrap directly touching the surface of the cream.
Step 10
Allow the cream to cool completely, remove the vanilla, and store it in the refrigerator.
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