Classic Custard Cream
8 servings
120 minutes
A basic cream that goes with literally everything - any sponge cake, honey cake, Napoleon cake. But its main function is to fill. In combination with a thin shell of choux pastry, fluffy custard works flawlessly in eclairs, choux pastries, profiteroles. It can be used as a filling for Portuguese pastel de nata baskets, as a base for homemade ice cream and airy soufflé - the list is endless.
1
Pour sugar into the pot, add milk, and include a vanilla pod.
- Sugar: 40 g
- Milk: 400 ml
- Vanilla pod: 0.5 piece
2
Place the pot on the fire and stir until the sugar dissolves, bringing it to a boil.
- Sugar: 40 g
3
In a deep heat-resistant container, mix the yolks with flour and powdered sugar. At first, the mixture will be very thick, but it still needs to be kneaded until smooth.
- Egg yolk: 4 pieces
- Wheat flour: 40 g
- Powdered sugar: 40 g
4
Once the milk starts to boil, turn off the heat, wait 30 seconds, and pour the milk all at once into the bowl with the yolks while stirring.
- Milk: 400 ml
5
Knead the mass until homogeneous.
6
Pour the resulting mass back into the pot through a sieve to get rid of any small lumps.
- Egg yolk: 4 pieces
7
Set to medium heat and, constantly stirring with a whisk, wait until bubbles start to appear on the surface.
8
Keep the cream on the heat, stirring, for another 2 minutes, then pour into a bowl.
9
To prevent the cream from forming a crust while cooling, cover it with plastic wrap touching the surface of the cream.
10
Let the cream cool completely, remove the vanilla, and put it in the refrigerator.
- Vanilla pod: 0.5 piece