Custard Cream
A thick sauce made by simmering milk, egg yolks, and flour, commonly used as a filling for bread or cream puffs.
Story
Custard cream is a rich, velvety sauce that forms the base of countless beloved sweet baked goods. Crafted by gently cooking milk, egg yolks, and flour together until it thickens to a smooth, luscious consistency, it adds a creamy, subtly sweet flavor to everything from fluffy milk bread to delicate, airy cream puffs, making it a versatile staple in both home and professional pastry preparation.
Ingredients
egg yolk
2 pieces
caster sugar
50g
milk
150g
low-gluten flour
15g
Instructions
1
Mix the egg yolk batter
Add fine granulated sugar to the egg yolks, beat at high speed with an electric whisk until the egg yolks become fluffy and thick. Sift in the low-gluten flour, then continue mixing evenly with the electric whisk.
2
Mix the milk
Pour milk into a small saucepan and bring it to a boil. Slowly pour 1/3 of the hot milk into the egg yolk batter, stirring constantly as you pour to mix evenly. Once the first addition is fully combined, pour the remaining hot milk into the batter, stirring constantly as you pour to mix thoroughly.
3
Cook and thicken
Strain the well-mixed egg-milk mixture through a sieve, then pour it back into the small saucepan. Reheat over low heat, stirring continuously as it heats, until the mixture becomes thick and smooth. Immediately remove the pan from the heat and place it in a basin of cold water to cool rapidly.
