Easy Custard Recipe in 2020


The easy custard recipe is the cream par excellence, protagonist of numerous sweets, from puffs, to profiteroles, to mignon pastry, too many cakes and tarts. The ingredients to prepare it are few and the process is simple, but you need to follow some accrete. The result should be a smooth, shiny cream, with a balanced compactness and the flavour should not remember the cooked egg.

The milk must be whole and fresh. In this recipe we only use yolks, you will find recipes in which the egg is added whole, however the egg white makes the cream stiffer and also interferes on the flavour. Even compared to powders, we use flour but it is also suitable the use of starches such as rice starch (for good creaminess) and corn (for a good structure). Our recipe for custard is cream-free, someone replaces some of the liquids with cream, which certainly makes the cream richer in taste.

The custard should smell like vanilla but you could also flavor it differently, with citrus peel for example, as in the easy and yummy lemon pastry cream. For a gluten-free version here is the recipe of the almond pastry cream. Even simpler, the recipe of the custard with Bimby.

Easy Custard Recipe

The custard is perhaps the most used filling in pastry. This is the recipe of the basic cream by definition, protagonist of croissants, cakes, puffs and tarts. Follow our recipe step by step to get a quality result.
Servings 4 portions
Prep Time 15 mins
Total Time 15 mins


  • 4 yolks
  • 100 grams sugar
  • 30 grams flour
  • 1/2 liter milk
  • grated vanilla or lemon peel


  • To prepare a perfect custard, mix the egg yolks with the sugar in a saucepan, using a wooden spoon. Gradually add the flour, without stopping stirring until the mixture is blended.
  • Pour in a little at a time, and always stirring, the boiling milk in which you have put a little vanilla or a little grated lemon peel. Place on the stove, continue stirring, simmer for 3-4 minutes. Do not exceed 82 ° in temperature. The correct temperature is 84-85 ° C, but it is advisable not to exceed 82 °, because the cream will continue to cook even once it has been removed from the heat; therefore remove it from the fire when you reach 82 °. In this way you will get a smooth custard without unpleasant hints of cooked egg.
  • Pour it into a bowl and let it cool, turning it from time to time, so that a film does not form on the surface of the custard.
Calories: 122kcal
Course: Dessert
Cuisine: American, Italian
Keyword: Creams, Custard, Dessert, Eggs, In the Pot, Milk

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