Image is for illustrative purposes only.
This is the quickest custard in the kitchen: instant custard powder whisked into cold water until it thickens all by itself, with no cooking and no eggs to curdle. Within a few minutes you have a smooth, pale, pipeable cream that holds its shape and tastes of sweet vanilla custard.
I keep a batch of this on hand for filling sponge layers, tart shells, choux buns and eclairs, or for lightening with whipped cream into a quick diplomat-style filling. Because it sets cold, it is very reliable in warm weather and can be piped straight from the bowl.
Ingredients
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.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 700
Number of Units: 1
Unit Size: batch of about 700 g, enough to fill one 20–24 cm layer cake or a tray of choux buns
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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200 |
7 ounces
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Instant Custard Powder
Instant custard powder is a cold-setting mix of starch, sugar, milk solids and vanilla flavour that thickens when whisked into cold water or milk, with no cooking required. It is sold in bakery supply shops and some supermarkets, and is sometimes labelled instant pastry cream or cold-process custard mix.
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B
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500 |
2.1 cups
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Water
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cold |
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700
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Measure B (water) into a large mixing bowl. Use it cold, straight from the tap or the fridge. |
Bowl large enough for the mix to climb as it whips |
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2 |
Whisk |
Add A (instant custard powder) to the water all at once while whisking by hand, or with the machine on low speed. |
Powder dispersed with no dry lumps |
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3 |
Whip |
Whip on medium to high speed for 3 to 5 minutes, scraping the bowl once or twice. |
Thick, smooth, pale and glossy; holds a soft peak |
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4 |
Rest |
Leave the custard to stand for 5 to 10 minutes to finish setting, then give it a short whisk before use. |
Firm enough to pipe and hold its shape |
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5 |
Use |
Pipe or spread straight away into sponge layers, tart shells or choux buns, or fold through whipped cream for a lighter filling. |
Smooth and spreadable, not runny |
Important Notes
The sheet works to one part powder to two and a half parts water, which is the ratio used in the bakery — check the instructions on your own packet, as brands differ slightly, and adjust with a little extra water or powder if your mix comes out firmer or softer than you want. This quantity makes about 700 g of custard, enough to fill one 20–24 cm layer cake or a tray of choux buns. For a richer result, replace some or all of the water with cold milk. Keep the finished custard covered in the fridge and use within two to three days; whisk briefly before using to bring back the smooth texture. Do not warm it — instant custard is designed to set cold.
Tools & Arrangements
Large mixing bowl, balloon whisk or electric mixer with whisk attachment, spatula, digital scales, piping bag and nozzle for filling
