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Custard Cream (Pastry Cream)

Custard can be called the base of pastry making. Thanks to the Pastry Cream Recipe you will get a mouth-watering and pliable cream perfect for enjoying on its own or for filling Brioche, Puffs, Cakes, Puff Pastry Cakes and much more.
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Custard Cream (Pastry Cream)
  • Difficulty Easy
  • Prep 15 minutes
  • Cook 8 minutes
  • Servings 4 people

Yellow, creamy, fragrant and extremely inviting: our Easy and Quick Pastry Cream is a treat for the eyes and the palate. This amazing Creme Patisserie (Vanilla Pastry Cream) can be used to fill a variety of desserts like profiteroles, eclairs, cakes or fruit tarts among the others.

The Classic Pastry Cream is prepared with milk, eggs, sugar, vanilla and then, depending on the recipes, there are those who use or do not use flour and those who use corn, rice or wheat starches. Our version is the result of several trials and experiments and represents in our opinion the Best Custard. A velvety, delicate cream with an unmistakable flavor that is an inseparable companion to Tartlets, Fruit Tarts, Sponge Bread, Short Crust Pastry and Bignets of all kinds.

If you want to prepare a gluten free version, you can use just corn starch and you’ll get a gluten free custard cream. If you want a dairy-free version of the pastry cream, you can instead replace milk with another plant based drink like almond, coconut, soy or cashew milk.

The Pastry Cream Recipe does not present many difficulties, but there are a few tricks to succeed in obtaining a smooth, shiny and richly flavored cream. In the Crema Pasticciera “base” the flavors that embellish its flavor are exclusively lemon zest and Vanilla bean, but you can also add to taste other ingredients with which to flavor and characterize it such as coffee, a liqueur or cocoa to obtain a tasty Chocolate Custard.


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  1. To prepare the Custard, place the milk to heat over low heat with the seeds of the vanilla bean cut in. While the milk is heating, combine the egg yolks together with the sugar in another saucepan and beat them until slightly frothy.

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  2. Add the sifted Flour and Cornstarch and mix with a hand whisk until smooth and lump-free.

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  3. As soon as the milk comes close to a boil, pour it slowly into the mixture, continuing to stir well so that no lumps form. Put the saucepan back on the heat over a gentle flame and let it thicken, stirring continuously to prevent it from sticking to the bottom.

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  4. When the Custard is well thickened, transfer it to a bowl, cover it with food-grade cling film and let it cool to room temperature.

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  5. Once cooled, your Custard is ready to be used to fill your desserts or to be enjoyed as a spoon dessert.

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If you are a lover of citrus flavors and aromas, you can add a little lemon zest to the milk (while it is heating), which you will then remove. For an extra touch of flavor try adding a pinch of cinnamon powder-you will not regret it! On the other hand, to make a Chocolate Custard, simply (when the recipe is finished) add some chopped dark chocolate chunks until you get the desired taste and color (should the Chocolate Custard become too thick, you can add a few drops of milk to soften it).


If the cream turns out to be soft and runny, it means that it has been baked too long or too little. Also if it should taste very eggy, it means you have baked it for too long or at too high temperature.


Custard can be stored in the refrigerator for 2 to 3 days, tightly covered with plastic wrap.