Custard cream recipe in a classic version, quick and easy. Also known as creme patissiere, this is one of the foundations of Italian and French patisserie.
In all likelihood this is not the best method technically but I prefer to make it this way. In this preparation, like in most of my pastry making, I used vanilla bourbon powder. Vanilla beans are better but they are expensive and not so easy to find.
Also, in Italy we usually add lemon rind or zest to the classic custard cream. I usually prefer plain vanilla but sometimes I use it when I want the cream to have a more lemon-y flavor, for example when combined with certain ingredients (e.g. strawberries).
Finally, as for most of my creations, the quantity of sugar I use is very low compared to most standards. This is mainly a matter of taste as I don’t like things that are too sweet.
You might want to adjust the recipe and add 10g or 20g of sugar, depending on taste.
In the notes at the bottom I included a nifty tip from Master Pastry Chef Iginio Massari, to avoid the formation of the skin on top of the cream as it cools down (without having to use cling film).
- 500 g milk 17.6 oz
- 70 g egg yolks roughly 4 (2.5 oz)
- 110 g sugar 3.9 oz
- 40 g cornstarch 1.4 oz
- powdered vanilla bourbon the tip of a tsp. (or vanilla extract)
- Before starting put a bowl (aluminum or glass) in the freezer. This will speed up the cooling down process once the cream is ready.
- Put the milk together with the vanilla bourbon on medium heat.
- Meanwhile combine the sugar and cornstarch in a large bowl. Add the egg yolks and combine (no need to whip the eggs).
- When the milk reaches boiling point pour it in the bowl by filtering it though a strainer. Stir vigorously with a whisk to dissolve the solids.
- Pour the cream back in the pot on medium heat, stirring continuously. After a few minutes the cream will thicken.
- Pour the cream in the prepared bowl and stir to cool it down and prevent the formation of lumps.
- After a few minutes cover the cream with plastic wrap touching the surface. Refrigerate until completely cold.
I estimated approx 10g of sugar being used for this process, so these 10g can be subtracted from the total in order to have the same amount of sweetness.