Homemade Custard Recipe (Pastry Cream)
Homemade Custard Recipe
Servings: 4 servings
Ingredients
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 3 tbsp cornstarch (or cornflour)
- 2 tsp vanilla extract
- 2 tbsp unsalted butter softened
Instructions
- Warm the milk with half the sugar over medium heat until small bubbles form at the edges — just below a boil. Reduce heat to low.
- Whisk remaining sugar and cornstarch together, then add egg yolks and whisk until pale and smooth. Do this only when the milk is hot and ready.
- Slowly pour about 1 cup of hot milk into the yolk mixture in a thin stream, whisking constantly.
- Pour the tempered mixture back into the saucepan.
- Cook over medium heat, whisking continuously, until thick and coating the back of a spoon — about 3–5 minutes. Should reach 185°F (85°C).
- Remove from heat. Stir in softened butter until melted.
- Add the vanilla extract and mix well.
- Strain through a fine mesh sieve into a clean bowl.
- Press plastic wrap directly onto the surface — no air gap.
- Cool to room temperature, then refrigerate at least 2 hours. Keeps 3 days in the fridge.
Video
Notes
- don't mix yolks too early
- remove from heat as soon as thick
- immersion blender for lumps
- store 3 days plastic wrap on surface
Nutrition
Calories: 415kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 170mg | Sodium: 259mg | Potassium: 177mg | Sugar: 31g | Vitamin A: 1035IU | Calcium: 156mg | Iron: 0.4mg
