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Mama Bill's Kitchen
Custard Cream Recipe
This custard can be used as filling for various cakes. I use it in Boston Cream Pie.
Difficulty: Easy.
Prep time: 10 minutes + 2 hours chilling time.
Cook time: 10 minutes.
Servings: 1 cake.
Ingredients
67grams (1/3cup) Granulated Sugar.
0.71grams (1/8tsp) Salt.
15.00grams (2tbsp) Cornstarch.
360ml (1 1/2cup) Whole Milk.
9.9ml (2tsp) Vanilla Flavoring (Extract or Essence). You absolutely want strong vanilla flavor with this, so double the amount if you must use Vanilla Essence
36grams (2yolks) Egg Yolks, lightly beaten.
Preparation
Separate the egg yolks and whites. You can save the whites for a different recipe.
Lightly beat the Egg Yolks with a fork, and mix in the Milk. Set aside.
Add Sugar, Salt, and Cornstarch to a medium-size saucepan and mix. Over medium heat, gradually add the Egg Yolks into the sugar mixture. Bring near boil, and cook while stirring until mixture thickens (about 5 to 6 minutes).
Remove from heat and add the Vanilla Flavoring.
Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill for 2 to 24 hours.
Nutrition
Amount per 499 gram serving
Calories
634 kcal
Total Fat
23 g
Sodium
437 mg
References
Custard image thanks to Flickr user yoppy, Egg image thanks to Flickr user Makia Mich. Both under Attribution Generic License 2.0). Original images were cropped.