Custard Cream Recipe

This custard can be used as filling for various cakes. I use it in Boston Cream Pie.

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 67 grams (1/3 cup) Granulated Sugar.
• 0.71 grams (1/8 tsp) Salt.
• 15.00 grams (2 tbsp) Cornstarch.
• 360 ml (1 1/2 cup) Whole Milk.
• 9.9 ml (2 tsp) Vanilla Flavoring (Extract or Essence). You absolutely want strong vanilla flavor with this, so double the amount if you must use Vanilla Essence
• 36 grams (2 yolks) Egg Yolks, lightly beaten.

Preparation

1. Separate the egg yolks and whites. You can save the whites for a different recipe.
2. Lightly beat the Egg Yolks with a fork, and mix in the Milk. Set aside.
3. 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).
4. Remove from heat and add the Vanilla Flavoring.
5. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill for 2 to 24 hours.

References