Know what’s on your plate
Confectioners' custard
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 6.6 g 13%
- Carbohydrate 25 g 9%
- Fat 3.8 g 5%
- Saturated fat 1.5 g 8%
- Fibre 0.3 g 1%
- Sugars 19 g —
- Sodium 74 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 48 µg 5%
- Vitamin C 1 mg 1%
- Vitamin D 0.8 µg 4%
- Vitamin E 0.4 mg 3%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.27 mg 21%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.08 mg 5%
- Biotin (B7) 7.5 µg 25%
- Folate (B9) 15 µg 4%
- Vitamin B12 1.3 µg 54%
Minerals
- Calcium 114 mg 9%
- Iron 0.63 mg 4%
- Magnesium 14 mg 3%
- Phosphorus 129 mg 10%
- Potassium 173 mg 4%
- Zinc 0.7 mg 6%
- Copper 0.04 mg 4%
- Manganese 0.06 mg 3%
- Selenium 7 µg 13%
- Iodine 37 µg 25%
Similar foods
- Pâtissière cream177 kcal / 100 g
- Custard cream143 kcal / 100 g
- Custard158 kcal / 100 g
- Instant pastry cream custardreconstituted120 kcal / 100 g
- Egg custard95 kcal / 100 g
- English custard123 kcal / 100 g
- Vanilla and egg cake filling custard110 kcal / 100 g
- Vanilla cream/vanilla flummerywith egg, for pastry/tortes122 kcal / 100 g
- Cream filled pastriesretail415 kcal / 100 g
- Cream pastryaverage values318 kcal / 100 g
Questions about Confectioners' custard
What is confectioners’ custard used for?
Its thick, smooth texture makes it a classic filling for éclairs, profiteroles, doughnuts and fruit tarts. Cool it completely before piping it into pastries, or it can soften crisp pastry.
How do you stop confectioners’ custard going lumpy?
Whisk the egg and sugar mixture with the starch until smooth, then gradually whisk in warm milk. Cook over a medium heat, whisking constantly; once it thickens and bubbles, keep whisking for about a minute so the starch cooks through.
How should you store confectioners’ custard?
Press cling film directly onto the surface to prevent a skin forming, then refrigerate it promptly in a covered container. Use it within two days, and keep filled pastries chilled until serving.
Can you make confectioners’ custard ahead of time?
Yes. Make it a day ahead, cover the surface with cling film and chill; whisk it briefly until smooth before using. Fill delicate pastries shortly before serving so they do not turn soggy.
What can you use instead of confectioners’ custard?
For a lighter filling, use whipped cream, though it will not hold its shape as firmly. For a similar texture, use thick English custard, but chill it well first because it is usually looser than confectioners’ custard.
What is the difference between confectioners’ custard and English custard?
Confectioners’ custard is thickened with starch as well as egg, so it sets firmly enough to pipe into pastries. English custard is usually a pourable sauce thickened with egg yolks alone.
Can you freeze confectioners’ custard?
Freezing is not ideal: thawed custard can separate and become grainy. It is better to make it fresh or keep it chilled for a short time before using.
Source: CoFID (UK) 12-572 · per 100 g · carbohydrate per EU label, fibre excluded
