Top 10 Custard Recipes

Custard has long been a part of the cuisine of many countries around the world. This is because anyone can make it. The technique is not very complicated, and the ingredients used are very readily available.

In this collection, I've compiled the most tried-and-true recipes for a variety of occasions. Like any popular dish with a long history, there's a classic custard recipe and hundreds of original variations.

Custard for Napoleon

This simple custard recipe is perfect for the beloved Napoleon cake. The custard is incredibly soft and silky. It's just the right amount of sweet, not cloying, and has a pleasant, rich flavor. Even a novice cook can make this custard for the cake.

Ingredients

• Milk - 600 ml
• Eggs C1 - 2 pcs + 1 yolk
• Sugar - 120 g
• Flour - 40 g
• Corn starch - 10 g
• Butter - 100 g

Cooking time: 2 hours

Servings: 1 (you will get about 1 kg of cream)

Step-by-step recipe

Step 1

Prepare all the necessary ingredients

Step 2

Pour milk into a saucepan, add half of the sugar and place on the fire.

Step 3

Lightly beat the eggs

Step 4

Add the remaining half of the sugar to the beaten eggs.

Step 5

Add flour and starch to the egg mixture and mix all ingredients until smooth.

Step 6

When the milk and sugar boil, remove it from the heat.

Step 7

While continuously stirring the egg mixture, slowly pour in half the milk. If you pour it all in at once, the eggs will curdle and form lumps.

Step 8

Pour the egg mixture into the saucepan with the remaining milk, mix thoroughly and place on low heat.

Step 9

Continuing to stir the cream continuously, bring it to thickening.

Step 10

Remove the cream from the heat. Add the room-temperature butter in 2-3 additions and mix thoroughly.

Step 11

To cool the cream, pour it into any bowl or wide form.

Step 12

Then carefully cover with cling film and let cool at room temperature. This will help prevent a crust or lumps from forming.

Custard for “Medovik”

This is the most delicious custard for honey cake. It's very aromatic, airy, and just the right thickness. This custard adds tenderness to the cake, perfectly soaks the layers, and brings out their rich honey flavor.

Ingredients

• Milk - 500 ml
• Eggs C1 - 2 pcs.
• Sugar - 150 g
• Flour - 50 g
• Vanilla sugar - 10 g
• Butter - 200 g

Cooking time: 1.5 hours

Servings: 1 (enough to soak 8 honey cake layers with a diameter of 22 cm)

Step-by-step recipe

Step 1

Pour sugar, vanilla sugar, and flour into a saucepan.

Step 2

Add eggs to sugar and flour.

Step 3

Mix all ingredients thoroughly with a whisk until smooth.

Step 4

Add milk to the mixture little by little. Stir well with a whisk until smooth.

Step 5

Place the saucepan over low heat, stirring the mixture constantly to prevent lumps from forming.

Step 6

Cook the cream until it thickens. As soon as bubbles begin to appear, remove the saucepan from the heat.

Step 7

Pour the custard into a bowl, cover with cling film in contact and leave to cool at room temperature.

Step 8

Place soft butter in a separate bowl.

Step 9

Beat the butter with a mixer at medium speed for 2-3 minutes until it turns white.

Step 10

Gradually add the cooled custard mixture to the whipped butter, beating well each time with a mixer.

Step 11

The aromatic custard is ready, you can spread it on the cake layers.

Custard with milk

This recipe will become your favorite. The milk-based custard is delicate, smooth, and shiny. It's versatile, so you can use it as a filling for various cakes, rolls, éclairs, and other desserts.

Ingredients

• Milk - 500 ml
• Eggs C1 - 2 pcs.
• Sugar - 170 g
• Flour - 3 tbsp.
• Vanilla sugar - 1 tsp.
• Butter - 100 g

Cooking time: 1.5 hours

Servings: 1

Step-by-step recipe

Step 1

Prepare the ingredients

Step 2

Take a saucepan with a thick bottom and break the eggs into it.

Step 3

Add sugar and vanilla sugar to the eggs.

Step 4

Add the flour to the pan. Mix all ingredients thoroughly with a whisk until smooth.

Step 5

Pour in the milk in a thin stream while stirring constantly.

Step 6

Place the saucepan with the milk mixture on the stove. Cook the cream over low heat until it boils, stirring constantly.

Step 7

As soon as bubbles appear on the surface, immediately remove the pan from the heat.

Step 8

Let the cream cool in the pan. Stir it occasionally with a whisk to prevent a skin from forming on top.

Step 9

When the custard has cooled to room temperature, add the butter and mix with a whisk or mixer until smooth.

Step 10

Before using, chill the cream thoroughly. Cover it with cling film and refrigerate for a couple of hours.

Custard with starch

Custard with starch has an incredibly soft, silky texture and a smooth consistency. It is used as a layering agent in a variety of cakes, as a filling for pastries, and as a base for desserts.

Ingredients

• Milk - 500 ml
• Eggs C1 - 1 pc + 3 yolks
• Sugar - 125 g
• Corn starch - 37 g
• Vanilla sugar - 1 tsp.
• Butter - 30 g

Cooking time: 1 hour

Servings: 1 (600 grams)

Step-by-step recipe

Step 1

Pour the egg and yolks into a deep bowl.

Step 2

Add sugar and vanilla sugar to the eggs.

Step 3

Using a mixer or whisk, beat the mixture until it turns white and increases in volume.

Step 4

Add cornstarch and beat until smooth.

Step 5

Pour milk into a saucepan with a thick bottom and place over medium heat.

Step 6

Bring the milk to a boil, stirring occasionally, and then remove it from the heat.

Step 7

Stir the yolk mixture and, continuing to stir, pour hot milk into it in a thin stream.

Step 8

Pour the milk and yolk mixture back into the saucepan and place over low heat. Whisking constantly, bring the cream to a boil and continue cooking for another 2-3 minutes.

Step 9

Remove the pan from the heat. Add the butter to the cream and stir until smooth.

Step 10

Pour the cream into a bowl, cover it with cling film so that it fits tightly and leave to cool.

Step 11

Before using the finished cream, we recommend lightly whisking it with a mixer or whisk.

Custard with cream for sponge cake

This simple recipe makes a creamy custard that's incredibly light, elastic, and incredibly delicious. It pairs beautifully with the delicate sponge cake, adding a rich, airy flavor to the dessert.

Ingredients

• Milk - 350 ml
• Eggs C1 - 1 pc.
• Sugar - 150 g
• Corn starch - 50 g
• Vanillin - 2 g
• Butter - 70 g
• Cream 33% - 200 ml

Cooking time: 2 hours

Servings: 1 (700-800 g)

Step-by-step recipe

Step 1

Prepare the ingredients

Step 2

Pour the milk into a saucepan, place on the fire and bring to a boil.

Step 3

While the milk is heating, break the egg into a deep saucepan and add sugar, vanilla, and starch.

Step 4

Mix all ingredients thoroughly with a whisk until smooth.

Step 5

When the mixture becomes homogeneous, pour hot milk into it in a thin stream and mix well.

Step 6

Place the pan over low heat and cook the cream base until it thickens, stirring constantly and vigorously to prevent the mixture from burning.

Step 7

Add butter to the prepared thick mixture and mix well.

Step 8

We cover our base with cling film in contact and leave to cool at room temperature.

Step 9

When the custard base has cooled, stir it with a mixer or whisk until smooth and homogeneous.

Step 10

Beat the chilled cream with a mixer until soft or medium peaks form (if you beat it until stiff peaks form, the cream will separate).

Step 11

Next, add the custard base to the cream and mix thoroughly.

Step 12

The custard with cream is ready, you can spread it on the cake layers.

Protein-custard cream for cake decoration

This recipe for a delicious and simply luxurious meringue custard cream is perfect for decorating cakes and other baked goods. This cream can be used to fill wafer or puff pastry rolls, or shortbread baskets. It's incredibly light and holds its shape perfectly.

Ingredients

• Egg whites - 6 pcs
• Sugar - 500 g
• Water - 150 g
• Citric acid - 0.5 tsp.
• Vanillin - ¼ tsp.

Cooking time: 15-20 minutes

Servings: 1

Step-by-step recipe

Step 1

Pour sugar into a saucepan and add water.

Step 2

Place the pan on the fire and wait until the sugar syrup boils.

Step 3

Pour the egg whites into a bowl, add citric acid and vanillin.

Step 4

Once the syrup comes to a boil, reduce the heat and simmer for 5-7 minutes. To test if it's ready, drop a small amount of syrup into a bowl of cold water. If a soft, caramel-like ball forms in the water, the syrup is ready.

Step 5

Once the syrup starts boiling, begin whisking the egg whites, adding a pinch of salt. You should get stiff, fluffy peaks.

Step 6

Gradually, in a thin stream, add the prepared syrup into the protein mass without stopping whipping.

Step 7

The finished meringue custard is very fluffy, airy, and stable. It can be worked with immediately after cooling.

Custard with yolks

This egg yolk custard is a real find. It's fluffy, smooth, aromatic, and delicious. It's perfect for layering cakes and pastries. It can also be used to fill eclairs or as a filling for crepes.

Ingredients

• Egg yolks - 6 pcs
• Sugar - 180 g
• Milk - 100 g
• Butter - 100 g
• Vanillin - 1 g

Cooking time: 40 min

Servings: 1

Step-by-step recipe

Step 1

Prepare the ingredients

Step 2

Pour the yolks into a bowl, add sugar and vanilla.

Step 3

Mix the ingredients. Beat the mixture with a mixer on high power until a thick, white foam forms.

Step 4

Then add milk in several stages and beat at low speed until the ingredients are combined.

Step 5

Pour the resulting mixture into a saucepan with a thick bottom.

Step 6

Place the pan over medium heat and cook the egg mixture until thickened, whisking continuously to avoid lumps.

Step 7

Remove the finished mixture from the heat and cool.

Step 8

Add soft butter to it and beat at maximum speed until smooth.

Step 9

The custard with yolks is ready to use.

Chocolate custard

This chocolate custard recipe always turns out airy, aromatic, and delicious. It simply melts in your mouth. This custard pairs perfectly with sponge cake layers and is also ideal for filling tubes, choux pastries, and tarts.

Ingredients

• Egg yolks - 2 pcs
• Sugar - 100 g
• Flour - 30 g
• Milk - 250 g
• Butter - 100 g
• Cocoa - 20 g

Cooking time: 1.5 hours

Servings: 1 (440 g)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour the yolks into a bowl, which we will then place in a water bath, and add sugar.

Step 3

Mix cocoa with flour and pour into a bowl.

Step 4

Mix all ingredients using a whisk.

Step 5

Pour milk into our mixture in several stages, mixing thoroughly each time to prevent lumps from forming.

Step 6

When the mixture has become homogeneous, place it in a water bath and cook until thickened, about 7 minutes.

Step 7

As soon as our custard base has become thick (its consistency should resemble melted chocolate), remove the bowl from the water bath.

Step 8

Cool the custard mixture. To do this, cover it with cling film and let it cool at room temperature, or place it in a cool place.

Step 9

Add butter to the cooled base and beat the cream thoroughly with a whisk or mixer until smooth.

Step 10

The chocolate custard is ready for further use.

Eggless custard

This recipe is unique in that it doesn't require any special culinary skills or a large number of ingredients. This eggless custard has a smooth consistency and a pleasant, creamy flavor. It can be used as a filling for pastries or as a layer for cakes.

Ingredients

• Flour - 6 tbsp (heaped)
• Sugar - 200 g
• Milk - 1 l
• Butter - 200 g

Cooking time: 1.5 hours

Servings: 1

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

Pour milk into a saucepan with a thick bottom.

Step 3

Add flour and sugar to milk.

Step 4

Mix the resulting mixture thoroughly with a whisk to avoid lumps.

Step 5

Once the mixture is smooth, place the saucepan over low heat. Cook the milk mixture until it thickens, stirring constantly to prevent it from burning.

Step 6

When bubbles begin to appear on the surface of the custard base, remove the pan from the heat, cover with a lid and leave to cool.

Step 7

Add room temperature butter to the cooled mixture.

Step 8

Beat the cream with a whisk or mixer until it becomes smooth.