Homemade Custard Recipe (Pastry Cream) (2024)

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Homemade Custard Recipe (Pastry Cream) – quick and easy to make, foolproof custard recipe that can be served on its own, or used as a cake, pie, tart and pastry filling.

Homemade Custard Recipe (Pastry Cream) (1)



If you have been following me for a while, you may know I love baking and making pastry.

Even though I try to follow low-carb diet now, this old custard recipe that I originally shared back in June 2014 desperately needed new pictures.

This is by far my favorite way to make pastry cream.

It produces the thickest, most yellow and perfectly sweet custard that does not release water and works well as a filling in pastry, cakes, tarts or donuts. This egg custard is the best!

No more store bought powdered pudding mixes.

This is a homemade pudding made from scratch.

What is custard?

Custard is generally referred to as a dessert or sweet sauce made with milk, eggs, and sugar.

Custard is a variety of culinary preparations, based on cooked mixture of milk (cream) and egg yolk.

Some other pastry cream variations I’ve shared with you are: Bavarian Cream and Lightened Up Pastry Cream.

Most popular custards are used as desserts or dessert sauces and include sugar and vanilla.

This custard is not cooked over a double boiler. It is cooked in a saucepan on the stove top at medium-low temperature.

What ingredients do I need to make this custard?

  • egg yolks
  • sugar
  • cornstarch
  • vanilla extract or vanilla bean
  • whole milk
  • butter
Homemade Custard Recipe (Pastry Cream) (2)

How to make this homemade Custard (Pastry Cream)?

  1. In a large pot pour milk and half of the sugar and bring to just below boil. Reduce heat to medium.

  2. Keep the milk at low simmer. In a bowl whisk egg yolks.

    In a separate bowl combine the remaining sugar and cornstarch.

    Add egg yolks to the sugar and cornstarch mixture and whisk to combine.

    !!! DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance(no more than 2-3 minutes), do it when the milk is starting to boil and you are ready to add them to it.

    Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk.

    Keep stirring until custard thickens, or for 3-5 minutes.

  3. Turn off heat and add butter, which will thicken the custard even more, after it cools down.

    Add vanilla.Stir again and remove from heat.

    You can strain custard to get rid of any lumps.

  4. Serve at room temperature or cold.

    Homemade Custard Recipe (Pastry Cream) (3)

Why is my egg custard watery?

There are many reasons why custard could turn into a watery, unusable (but not inedible) thing.

I can say that if you follow my instructions you shouldn’t run into the watery custard problem.

Here are a few reasons why egg custard might not set properly and be watery:

  1. The recipe and ratio of ingredients definitely can be the main reason.
  2. Custard made with whole eggs vs egg yolks might be more watery, because egg whites can thin it.
  3. Not using the correct amount of cornstarch may result in a egg custard that is not thick enough.
  4. Mixing the egg yolks, sugar and cornstarch too far in advance may cause the custard to become watery when cooked.
  5. The amount of milk is too much and the custard can not thicken.
  6. Not cooking the custard long enough. This homemade pastry cream needs to be cooked until thickened and it should coat the back of the spatula you are stirring it with.
  7. Bubbles should start to appear in the custard when done, make sure you stir constantly.
  8. Then you cook for 1 extra minute after you get the desired thickness, stirring constantly so it does not burn.

What temperature does egg custard set at?

This is for cornstarch thickened custards.

If you are not sure whether your custard is done, you may want to use a pastry thermometer.

Custard making is a delicate operation. A temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, the

temperature of a fully cooked starch thickened custard should be around 185 °F, it begins setting at 70 °C(~160 °F).

Make sure you cook at 185 F for a minute, but not more than this, since custard will overcook and become watery.

Cornstarch Based Custard Not Thickening, a Troubleshooting guide:

I’ve received some questions and concerns from readers stating that this egg yolk and cornstarch is not thickening.

Here are the main reasons why custard may not thicken:

  • Make sure you mix the sugar and cornstarch together with the egg yolks no more than 3-4 minutes, before you add them to the hot milk.
  • While I have not had issues with this, some readers are pointing out that if you mix them together too far in advance, custard may turn watery, due to the cornstarch looking its custard setting power.
  • Don’t overcook the custard.
  • It needs to be cooked to 185 F-190 F but only for 1 minute, then remove from the heat. Reaching temperatures beyond 190 F will cause watery, overcooked custard.
  • Egg yolks have a starch digesting enzyme called alpha-amylase. In order for a successful thickening of the custard in the recipe, the enzyme has to be killed by cooking the custard almost to1850190 F).
  • Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid. (All other custard cooking methods without starch can curdle if cooked beyond 185 degrees.)

Some reputable sources on that issue:

https://joepastry.com/2013/egg-yolks-the-enzyme-problem/

https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions/

Is custard made with eggs?

There are many variations of the traditional custard recipes and every single one of them uses different amounts and ratios of ingredients.

Some recipes call for whole eggs, others for egg yolks only.

If you are looking for thick, foolproof homemade custard recipe, I recommend using egg yolks only.

Feel free to check out my Bulgarian Funiiki Cookies Recipe, where I fill the cream horns with homemade custard made with whole eggs.

Can it be frozen?

I personally would not freeze a batch of custard, because it does not freeze well and has a tendency to separate, once defrosted.

If you make donuts for example and fill them with custard, you can freeze them.

But I don’t recommend freezing custard cakes and tarts.

Making a custard ice cream is a different story.

Most of the time (of not all) you ned to use an ice cream machine to churn the ice cream.

Baked Custard

This is not a baked custard recipe.

Baked custard usually contains whole eggs.

Creme caramel or Flan is a variation of baked custard.

When preparing baked custard, you make the egg, milk and sugar mixture, place in oven safe cups (or bowls) and bake at 300-350 F in a water bath until he custard thickens.

How to serve custard?

I enjoy eating it by the spoon full topped with some fresh berries.

You can always drizzle some chocolate sauce or sprinkle some nuts or shredded coconut on top.

Homemade Custard Recipe (Pastry Cream) (4)

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Homemade Custard Recipe (Pastry Cream) (5)

5 from 52 votes

Homemade Custard Recipe (Pastry Cream)

By Lyubomira L

Homemade Custard Recipe

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8

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Ingredients

  • 4 large egg yolks
  • 1 2/3 cups whole milk
  • 1/2 cup sugar, divided
  • 2 tsp vanilla extract
  • 3 tbsp cornstarch, (can use cornflour) TABLESPOONS
  • 1 oz soft butter, unsalted

US CustomaryMetric

Instructions

  • In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat to medium.

  • Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl combine the remaining sugar and cornstarch. Add egg yolks to the sugar and cornstarch mixture and whisk to combine.

    DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it when the milk is starting to boil and you are ready to add them to it.

    Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5 minutes. This custard needs to be cooked to 185 F in order for it to become thick and not turn wattery in the fridge.

  • Turn off heat and add butter, which will thicken the custard even more, after it cools down. Add vanilla.Stir again and remove from heat. You can strain custard to get rid of any lumps.

  • Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room temperature.

  • Serve at room temperature or cold.

Nutrition

Calories: 415kcal, Carbohydrates: 33g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 170mg, Sodium: 259mg, Potassium: 177mg, Sugar: 31g, Vitamin A: 1035IU, Calcium: 156mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Homemade Custard Recipe (Pastry Cream) (10)

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

More about me

Homemade Custard Recipe (Pastry Cream) (2024)

FAQs

What is the difference between custard cream and pastry cream? ›

Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.

What are common mistakes with making custard? ›

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Why is it possible to boil pastry cream but not custard sauce? ›

crème anglaise and pastry cream both contain eggs. Why is it possible to boil pastry cream but not custard sauce? unlike the sauce, it is baked rather than stirred over heat, so it sets and becomes firm. Baked custard is used as a pie filling, as a dessert by itself.

Why is my pastry cream not setting? ›

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

Can you whip custard to make it thicker? ›

Stir as recommended by your original recipe, but if your custard is still runny, try more vigorous stirring. Make sure to use the appropriate tool, such as an immersion blender or a hand whisk.

Can I use custard instead of pastry cream? ›

Both have a sweet flavor and velvety texture that can be used to punch up all kinds of desserts. Don't be fooled, though; custard sauce and pastry cream differ in both composition and consistency. For this reason, the two ingredients can rarely act as substitutes for one another when cooking.

Does homemade custard thicken as it cools? ›

The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

What makes custard taste like custard? ›

Egg Yolks: The star ingredient, providing both a velvety smoothness and a deeper, more pronounced flavor to the frozen custard.

How to make custard without scrambling? ›

Recipes for custards and other egg-thickened dishes require combining the eggs with the liquid to be thickened. Most reflexively call for a tempering step—in which hot liquid is whisked into the eggs, after which that diluted egg mixture is whisked back into the rest of the hot liquid—to ensure the eggs don't scramble.

Why do you add butter to custard? ›

Butter: A tablespoon of butter lends richness. Vanilla: Vanilla extract enhances the overall flavor of the custard. Eggs: Four eggs ensure a creamy, thick, and velvety texture. Sugar: Sweeten things up with ½ cup of white sugar.

Why do you add flour to custard? ›

This thick vanilla custard is easier than crème anglaise, as the flour stops the egg from curdling. Use flour for a velvety texture, or cornflour for a custard more like one made with custard powder.

Why is my homemade custard grainy? ›

MAKING CUSTARD

Don't stir the sugar into the egg yolks too far in advance. It can 'cook' the yolks and cause them to go grainy.

Does pastry cream thicken as it cools? ›

Refrigerate: Refrigerate the pastry cream until cool. It will continue to thicken as it chills, and should be ready to use within a few hours. If the cream ends up quite thick, whisk to loosen a bit before use.

How to fix rubbery custard? ›

If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are.

Why pastry cream is unlike vanilla custard? ›

Pastry cream is unlike vanilla custard sauce because it has a different texture. While both pastry cream and vanilla custard sauce are thick and creamy, pastry cream has a smoother and denser texture compared to the lighter and more delicate texture of vanilla custard sauce.

What is another name for custard cream? ›

A custard is made with milk, sugar and eggs, and pastry cream (crème pâtissière) is one of many types of custard that is made with milk, sugar, and eggs. Pastry cream is simply a thicker version of custard, due to the addition of starch in the form of cornstarch or flour.

Is vanilla pudding the same as pastry cream? ›

Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you've ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.

What is the purpose of pastry cream? ›

You can use pastry cream to fill pastries - hello eclairs and churros! It makes a great filling for pies like Boston Cream and you can use it as a custard for a beautiful trifle. It has a lot of uses, but honestly, it's so good you could even eat it with a spoon just by itself.

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