Vanilla Custard Cream

Vanilla Custard Cream

Ingredients

2 cups (500 ml) whole milk

4 large egg yolks

1/2 cup (100 g) sugar

1/4 cup (30 g) cornstarch (or 3 tbsp flour)

2 tbsp unsalted butter

1 ½ tsp pure vanilla extract (or 1 vanilla bean split and scraped)

Pinch of salt

Instructions

1. Heat the milk

In a medium saucepan, warm the milk with half the sugar (1/4 cup) over medium heat until it’s steaming but not boiling.

If using a vanilla bean, add it now (split and seeds scraped in).

2. Whisk egg yolks

In a bowl, whisk together egg yolks, the remaining sugar, cornstarch, and a pinch of salt until pale and smooth.

3. Temper the eggs

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly (this prevents curdling).

Pour the egg mixture back into the saucepan with the rest of the hot milk.

4. Cook until thick

Place the saucepan back on medium heat and whisk continuously until the custard thickens (about 3–5 minutes). It should coat the back of a spoon.

5. Finish the cream

Remove from heat, stir in butter and vanilla extract (if you used a bean earlier, remove it now).

Pour into a clean bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let cool.

6. Chill

Refrigerate for at least 2 hours before using.

✅ Use it for pastry filling, cakes, cream puffs, éclairs, tarts, or enjoy it as a simple custard dessert with fruit.