Custard Cream

An ingredient often used in patisserie is the custard cream. I often use the recipe of the Barefoot Contessa that I find easy and quick to make.


  • 720 ml milk
  • 10 egg yolks (at room temperature)
  • 4 tbsp. cornflour
  • 1 tsp. vanilla essence
  • 30 g unsalted butter
  • 1 tbsp. double cream
  • 100 g sugar
  • optional if you want to alter the taste from normal vanilla to something else Cointreau, melted chocolate, pistachio cream, instant coffee etc

Heat the milk in a medium stainless-steel saucepan over a medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornflour. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk into the egg mixture. Pour the milk/egg mixture back into the pan and cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)

Stir in the vanilla, butter and double cream. If you want to go for another taste, add the ingredient of your choice. I will not give you quantities on that as everybody’s taste buds are different so just add and taste until you are satisfied with the taste. Place plastic wrap directly on the custard and refrigerate until cold.

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