Custard cream

Custard cream, known as "banketbakkersroom" in Dutch, is a rich and silky custard that serves as the foundation for many classic desserts. Whether filling éclairs, tarts, or layered cakes, this versatile cream adds a luxurious texture and a delicate vanilla flavor to your sweets. Made from milk, sugar, egg yolks, and a touch of cornstarch for thickness, it's a staple in both home kitchens and professional bakeries. With a few simple steps, you can create a smooth, creamy pastry cream that will elevate your desserts to the next level.

Ingredients

• 500 ml milk
• 1 vanilla bean
• 100 gr sugar
• 2 egg yolks
• 45 gr cornstarch

 

Instructions

• Pour 450 ml of milk into a saucepan. Split the vanilla bean open and scrape out the seeds. Add both the pod and the seeds to the milk and bring it to a boil.
• In a separate bowl, mix the remaining milk with the sugar and egg yolks, and whisk thoroughly. Finally, add the cornstarch and whisk until smooth.
• Once the milk comes to a boil, remove the vanilla pod. While stirring, pour half of the hot milk into the sugar mixture and mix well. Pour this mixture back into the saucepan with the remaining milk and bring it to a boil, stirring constantly. Keep stirring as the mixture thickens. Let it simmer gently for 1-2 minutes.
• Pour the pastry cream into a shallow dish to cool faster and cover it with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow the cream to cool on the counter, then refrigerate until needed. Before using, whisk briefly until smooth and creamy.