Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Custard’s thickness will vary depending on the amount of egg. For example, Creme Anglais is a runny sauce produced with milk, sugar and egg yolk, while Creme Brulee is produced with cream, sugar and egg yolk. If starch is added, it becomes custard cream (crème pâtissière in french) which is used for filling choux pastries like eclairs, profiteroles or between puff pastry layers in a vanilla slice. Years ago I started making this cream using flour. It needs to cook a little longer to get rid of the raw flour taste but as a result the cream has a fuller texture. There is a product called custard powder available in the market which can be used specifically to produce this cream which I did not use in this recipe as I do not like the overly yellow colored result. I prefer to use fresh eggs instead. After the custard is finished, you can fold different things into it to create variations. When the custard is still hot, folding some whipped egg white with a little sugar will make chiboust cream. Folding whipped cream with custard and a little gelatine will make a filling for products where height is priority. Mixing additional butter into the custard will make it more whip-able (able to incorporate air in to it).
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1480
Number of Units: 1
|1||MEASURE||Weigh all Ingredients.||Double check.|
|2||COMBINE||Combine A, B, C & D.||In a sauce pan.|
|3||BOIL||Boil for a few seconds.||Do not evaporate.|
|4||COMBINE||Combine E, F & G.||Mix very well.|
|5||ADD||Add (E, F, G mix) into (A, B, C, D mix) quickly.||Use a whisk.|
|6||REBOIL||Reboil till it bubbles for a few seconds.||Lump free.|
|7||STORE||Store in the fridge covered with cling wrap.||Cold and set.|
|8||WHIP||Whip in a mixer.||Smooth & creamy.|
- It is very important to mix the second group of ingredients very well. Hand held electric blender will do a very good job.
- Hot custard develops a skin on the surface very quickly so make sure to cover the surface with cling foil or baking paper.
- You can not store cakes that have custard cream in room temperature.
- When boiling the first group, do not walk away. Whisk it time to time to avoid burning and over spilling.
- Sauce pan
- Small mixing bowl
- Rubber scraper
- Mixer (optional)