Custard Cream Recipe

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
A 500 17.6 ounces Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
B 250 8.8 ounces Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
C 200 7 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
D 5 1 teaspoon Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
E 225 7.9 ounces Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
F 100 3.5 ounces Corn Starch Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
G 200 7 ounces Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.

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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.
Important Notes
  • 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.
Tools & Arrangements
  • Sauce pan
  • Whisk
  • Small mixing bowl
  • Rubber scraper
  • Mixer (optional)
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  • Hi, if i want to use this custard creme to sanwich the cake instaed of italian creme , then must add 1/4 whipped fresh cream, 3/4 custard cream 1% gelatine to it ?

  • Hi Chef,
    I tried this recipe today for the first time and I’ve noticed that it has a powdery taste (from the corn flour). Is it suppost to taste like that please or did I do something wrong as I didn’t quite like the taste?

    Many thanks as always

  • Sorry for the spelling mistake.

  • Hi Yerner

    Thank you for this recipe. Just a quick question. Is it possible to use egg yolks instead of whole eggs?
    Thank you

  • Hi sir! İs it possible to fill the cake(and then cover with fondant) with this custard cream or its more usable to fill it with ganache?

    • Any cake cover with fondant should be sandwiched with butter base or ganache base cream. Because these creams will get firmer in the fridge and can last in room temperature. NO to custard for that. Thanks

  • I love custard. I’ve gotten so I don’t even measure anymore. I can remember when my children were young I couldn’t even get the custard out of the pan and into a bowl to whip it before they were grabbing spoons and digging in. It was for them anyway so it didn’t matter. Actually, it made me happy that they enjoyed my custard that much. But I had to grab a spoon for myself in order to get some before it disappeared. lol Good memories with lots of smiles and laughter.

  • Hello Chef,
    Can this recipe be use as a filling for cakes?

  • Sorry i mean if it is filled in the cake and the cake is ganashed and covered with fondant. Thanks

  • Hi yener how long does it last in room temperature of 22degrees celcius And the cake is covered
    with fondant. Thanks

    • Hi Sylvie Do I understand right? You want to fill the cake with custard cream and coat with ganache and fondant. Do you like to know how long you can leave it in 22 degrees.

      • Yes this is exactly what i mean…thanks

        • Using custard inside fondant coated cake is a challenge. For 2 reason; you can keep the cake in air-condition but not too long maybe just over night . More than that is not ethical and agains rules. Second reason is you need to use creams that can get firm in the fridge ( custard doesn’t) so you can use to push fondant pusher to make it smooth right after taken out of fridge then you can keep the cake in room temp . Ganache or butter cream base fillings is should be the choice if you need long time to decorate in room temp.

          • Hi Yener!
            Its so good to hear ethics and rules being applied into cake making/decorating! 🙂 (y)

  • Hello Yener…

    I am a big fan of you.Thanks for this awesome tips and detailed explanation… just love the way you make things look easy.. Had trouble doing the first time but think it looks gud now . looking forward to video tutorials of recipes so that one knows how exactly the texture should be .

  • Dear Mr. Yener,
    ” Folding whipped cream with custard and a little gelatine will make a filling for products where height is priority .” Can you tell us how much cream and gelatine we must add?

    • 1/4 whipped fresh cream, 3/4 custard cream 1% gelatine for the mix.. suda yumusatilmis gelatine bir miktar crema ilave ederek microwave de eritirseniz gelatini ilave etmek daha kolay olur puturlenme olmaz. kolay gelsin

  • Hi i needed to.ask ..for the egg quantity must we weigh them with or without the shell. Thanks

  • Here in the U.K we have double cream, single cream and whipping cream, so thank you for explaining which one to use!

  • The ingredient list does not have an “E”, it goes ABCDFGH whereas the Method list does. I can’t wait to try this with the profiteroles. Thank you

  • You already answer my question I see. Marry ask the same question as I did. Thanks. Lol!!

  • I’m sorry Yener. I have another question. what is liquid cream. Is that heavy or whipping cream here in the us?

    • Liquid cream is not heavy cream. Heavy cream has more than 36 percent fat. It is a whipping cream with 30 to 36 percent fat. It is a fresh dairy product. Be careful in some places mock cream can be also called whipping cream. Thanks

  • Hi Yener. Is corn flour the same thing as cornstarch here is the us?

  • Is this recipe calling for actual corn flour (which in the US is quite yellow and not very finely ground) or for corn starch, which is very finely ground and is white and powdery? I read online that in Australia corn starch is called corn flour, but your description of the recipe specifically states you use flour instead of starch, so I’m not sure which is correct?

    • Hi Mary,
      Yes you are correct. In Australia, corn flour is also corn starch. It is supposed to be the white powdery one. I will change the text on the recipe to ‘starch’ now. Thanks for bringing this to my attention.

  • How long does this custard last in the refrigerator?

    • Hi Mary,
      The custard cream should last for up to 4 days in refrigeration. Maybe even longer for refrigerators that are less than 4°C. Please consider that the finished product (with this cream) may sit in room temperature for a while before being consumed. Where possible, try to use the cream as fresh as possible. Additional alcohol like brandy or rum will extend the shelf life. If fresh whipped cream is mixed into it, the shelf life is shorter.
      Thank you for being with us here at Yeners Way.

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