Classic Custard – A Step-by-Step Recipe with Photos

Nutritional value per serving

180 kcal

Proteins: 7 g
Fats: 5 g
Carbohydrates: 47 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours
Complexity:

A simple recipe.
Number of servings: 1

This is a classic custard recipe. The resulting custard is smooth and beautiful, with a light vanilla flavor. I recommend using it for eclairs, profiteroles, sponge cakes, Napoleon cakes, or honey cakes.

The output will be about 600 grams of cream, which is enough to soak a honey cake made from 11 layers in an 18 x 18 cm pan.

Recipe with step-by-step photos

Classic custard

Ingredients

Servings

Milk

400 ml
Butter

100 G
Egg C1

2 pcs
Sugar

150 G
Flour

4 tbsp
Vanilla sugar

10 G

Preparation

Step 1

Prepare the ingredients.

Step 2

Pour one and a half glasses of milk into a saucepan.

Step 3

Place the milk on the fire and bring it almost to a boil.

Step 4

Pour the remaining milk into a bowl.

Step 5

Add granulated sugar to the milk.

Step 6

Then vanilla sugar.

Step 7

Pour in the eggs.

Step 8

At the end, add flour.

Step 9

Whisk all ingredients together in a bowl. The mixture should be lump-free.

Step 10

Add the hot milk in a thin stream, stirring constantly. Important! Stir first, then add the milk.

Step 11

Pour the entire mixture back into the saucepan and place over medium heat. Stir constantly.

Step 12

The custard base needs to be brought to a boil.

Step 13

When the first bubbles appear, reduce the heat and simmer for another 1-2 minutes. Continue whisking constantly. The mixture will thicken.

Step 14

Remove the saucepan from the heat and continue stirring the cream in the still hot saucepan to cool it.

Step 15

Add butter; the amount is up to you. 50 grams is enough, but if you want a creamier flavor, add 100-150 grams. Mix everything thoroughly again.

Step 16

The cream is ready, all that remains is to cool it.

Step 17

To cool the cream at room temperature, cover it with plastic wrap so it touches the surface. This prevents condensation from forming. If you want to cool the cream faster, you can do so on the balcony or under cold running water. In this case, be sure to stir the cream to prevent lumps from forming.

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