Quick and easy custard recipe

Custard cream: it is one of the most used creams in Italian pastry; it is very versatile, it is used to fill many preparations: croissants, cream puffs, zeppole di San Giuseppe, cakes, pies and finally also to create compounds such as Chantilly cream Italian style. Finally, after many tests, I found one that surpasses them all: now I always use these doses and procedure, try it too, it's very good!

Preparation time: 30 min Cooking time: 10 min Execution: average


  • 500 ml. of fresh whole milk
  • 1 vanilla pod or the zest of half a lemon
  • 100 gr of egg yolks (about 4) at room temperature
  • 120 grams of sugar
  • 40 gr of corn flour
  • 20 gr of butter at room temperature


How to make custard

Put the milk in a saucepan, add the zest of 1/2 lemon (only the yellow part) or the vanilla pod cut in half lengthwise or for example I use the lemon zest, since it is easier to find in home! Bring to a boil; remove the pot from the heat and let it rest for at least 30 minutes.

Custard cream

after half an hour, filter the milk to remove the lemon peel and the film that creates the milk during boiling. Work the egg yolks with the sugar without whipping the mixture, it is not necessary!

add the sifted cornstarch and mix everything carefully.

Put the milk back on the heat and, before it reaches a boil, remove it from the heat and start pouring it almost flush into the yolk mixture, stirring quickly and without stopping in order to temper the eggs; when half (about) of the milk has been poured , you can pour all the mixture containing the egg yolks into the saucepan, together with the remaining milk (always stirring!)

Put the pot back on the very gentle heat (I preferred to cook in a bain-marie to prevent the cream from burning and sticking), stirring constantly with a spatula, cook the cream without stopping stirring until it reaches the right consistency (if you have a thermometer, the temperature must reach 82 ° C).

Custard cream

Once cooked, pour it immediately into a glass container and stir it so as to quickly drop the temperature (otherwise continue to cook), after about 5 minutes (when the temperature is close to 50 ° C) add the butter into small pieces and mix quickly. Allow the cream to cool, taking care to mix it from time to time, put some film in contact (in order to avoid the formation of an annoying skin on the cream)

and let it cool in the fridge or at room temperature, depending on the use and your delicious custard is ready! (Consume within a day).

ADVICE: To obtain a more liquid cream use whole eggs, if instead you like a much thicker cream, add more egg yolks.

Custard cream

Enjoy your meal!


Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Esta web utiliza cookies propias y de terceros para su correcto funcionamiento y para fines analíticos y para fines de afiliación y para mostrarte publicidad relacionada con sus preferencias en base a un perfil elaborado a partir de tus hábitos de navegación. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de sus datos para estos propósitos. Más información