Custard Cream (Vanilla Pastry Cream)

Creamy and velvety soft custard cream to fill cakes, tarts, etc. Or to enjoy as is with your favorite topping!

📝 Ingredients

• 1 liter milk
• 180 grams (1 1/2 cup + 8 tablespoons) sugar
• 8 egg yolks
• 60 grams (8 tablespoons) cornstarch
• 1/2 teaspoon vanilla extract (or half a vanilla pod)
• 100 grams (7 tablespoons) butter

👨‍🍳 Instructions

1. 1Lightly beat egg yolks with a whisk.
2. 2Add the cornstarch to the egg yolks and whisk to combine.
3. 3Heat milk with sugar and vanilla extract in a saucepan.
4. 4Whisk the cornstarch and egg yolks once again because the starch tends to stick at the bottom.
5. 5Combine milk with eggs. Once the milk becomes steamy hot, take the pot off the heat and ladle the hot milk into the eggs very slowly. Once you have transferred at least half the milk into the eggs, pour the mixture into the cooking pot.
6. 6Cook the cream over low heat stirring, until it thickens. Then take the pot off the heat and allow the cream to cool slightly for 5-10 minutes. Stir it now and then so it won't form a skin on top.
7. 7Add the butter and stir to combine.
8. 8Cool the cream. Transfer to individual bowls or in one large bowl (if you're using it for cakes tarts etc). See Notes Below. Once the cream cools to room temperature you can refrigerate it.
9. 9Serve with ground cinnamon, cocoa, or fruit on top, and enjoy!