Homemade Custard Recipe (Pastry Cream) – quick and easy to make, foolproof custard recipe that can be served on its own, or used as a cake, pie, tart and pastry filling.
If you have been following me for a while, you may know I love baking and making pastry.
Even though I try to follow low-carb diet now, this old custard recipe that I originally shared back in June 2014 desperately needed new pictures.
It produces the thickest, most yellow and perfectly sweet custard that does not release water and works well as a filling in pastry, cakes, tarts or donuts. This egg custard is the best!
Custard is generally referred to as a dessert or sweet sauce made with milk, eggs, and sugar.
Custard is a variety of culinary preparations, based on cooked mixture of milk (cream) and egg yolk.
Some other pastry cream variations I’ve shared with you are: Bavarian Cream and Lightened Up Pastry Cream.
This custard is not cooked over a double boiler. It is cooked in a saucepan on the stove top at medium-low temperature.
There are many reasons why custard could turn into a watery, unusable (but not inedible) thing.
I can say that if you follow my instructions you shouldn’t run into the watery custard problem.
If you are not sure whether your custard is done, you may want to use a pastry thermometer.
Custard making is a delicate operation. A temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, the
temperature of a fully cooked starch thickened custard should be around 185 °F, it begins setting at 70 °C(~160 °F).
Make sure you cook at 185 F for a minute, but not more than this, since custard will overcook and become watery.
Get-Well Custard
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she took folks this special treat so often, our family began calling it get-well custard! —Ruth Van Dyke, Traverse City, Michigan
Prep: 15min
Total: 01h10min
Yield: 10 servings.
Nutrition Facts: calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
Ingredients:
- 4 cups whole milk
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Ground nutmeg
Instruction:
Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.
Homemade Custard Recipe (Pastry Cream)
Homemade Custard Recipe
Prep: 10min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 415 kcal, Carbohydrate 33 g, Protein 5 g, Fat 29 g, Saturated Fat 17 g, Cholesterol 170 mg, Sodium 259 mg, Sugar 31 g, servingSize 1 serving
Ingredients:
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 2 tsp vanilla extract
- 3 tbsp cornstarch ((can use cornflour) TABLESPOONS)
- 1 oz soft butter (unsalted)
Instruction:
- In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat to medium.
- Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl combine the remaining sugar and cornstarch. Add egg yolks to the sugar and cornstarch mixture and whisk to combine.DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it when the milk is starting to boil and you are ready to add them to it.Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5 minutes. This custard needs to be cooked to 185 F in order for it to become thick and not turn wattery in the fridge.
- Turn off heat and add butter, which will thicken the custard even more, after it cools down. Add vanilla.Stir again and remove from heat. You can strain custard to get rid of any lumps.
- Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room temperature.
- Serve at room temperature or cold.
Homemade custard
Once you’ve cracked this technique for silky smooth vanilla custard, you’ll never go back to tinned
Prep: 10min
Total: 25min
Nutrition Facts: calories 284 calories, Fat 20 grams fat, Saturated Fat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
Ingredients:
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
Instruction:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Vanilla Bean Custard | Jamie Oliver – AD
FAQ
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