Custard is one of the most popular desserts in the pastry world, it is also known as pastry cream. Custard is made of dairy, eggs, vanilla, butter. All of the ingredients will be combined together and stirred continuously at moderate heat. When the temperature reaches about 64-70c the egg will react with the heat and will start to thicken. However, the eggs are not capable of holding the shape unless you cook it long enough. In addition, adding another thickening agent is advisable to avoid your custard cream from becoming runny. Nowadays, you can actually buy instant custard from the bakery store. Of course the taste would be a bit funny, but it does the job pretty well and saves your time and cost!
This pastry cream is also used as the base of cream. It can be modified into a few other types of fillings. For example, pastry cream can be turned into chocolate pastry cream which has a very luscious, smooth texture that will make you go ‘ummph’ with every spoonful. Here are some of the variations of pastry cream:
- Creme diplomat
- Bavarian cream
- Pastry cream mousse
- Selections Pastry Cream
- Creme Anglaise
- 3 cups Whole milk or heavy cream
- 1 cup Sugar
- 2 tbsp Cup corn starch
- 1 tsp Salt
- 8 Large egg yolk
- 2 tsp Vanilla paste
- Simmer milk and sugar
- In another bowl, combine corn starch with the remaining ingredients
- Once fully mixed, ladle out the hot milk and pour into the egg batter
- Stir until it loosens, repeat step until you ladle it out 5 times
- Pour the egg mixture into the simmering pot
- Continue whisking till it reaches the texture of your preference
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