Moderately Sweet Creamy Custard

Moderately Sweet Creamy Custard

Even though this moderately sweet and vanilla scented creamy custard is so simple, it has quite the genuine flavor!
I am hooked on the creaminess.


Raw egg yolks
Granulated sugar
50 g
250 ml
1 tablespoon
Katakuriko or cornstarch
1 tablespoon
5 g
Vanilla Extract
a few drops.


1. First, beat the egg yolk in a bowl.
2. In a small pot, add the milk and the granulated sugar and while stirring, heat until it reaches the temperature of your skin and lightly melt the sugar.
3. Separate the mixture from Step 2 into 3 batches and add to the bowl with the egg yolk in Step 1 and mix. If the temperature is too high, the egg will harden, so be careful!
4. In a different Teflon pot, add the flour and cornstarch and while stirring with a wooden spatula, heat on low for 1 minute to boil out the air. Don't burn it!! (You don't need to sift it!)
5. Add 1/3 of the mixture from Step 3 into Step 4. Mix with a whisk and raise the heat to medium. When it's mixed together, add the rest of the Step 3 mixture and mix together.
6. Boil the mixture until just before it becomes the consistency you want and turn off the heat.
7. While warm, add the butter and melt it. Strain through a colander. (Straining here makes smooth.)
8. Tightly wrap and let it cool as is.
9. Once cooled, add some drops of vanilla extract until the aroma is quite fragrant, mix it in, and it's all set.
10. Please use this for tarts, cream puffs, etc.

Story Behind this Recipe

There's a creme puff shop that is famous for it's creme puffs and I really wanted to make it myself, so I decided to experiment. If you have vanilla beans, it's even better, but I successfully substituted with vanilla extract. Even so, it's still perfectly delicious. It's a custard that will absolutely have people saying how delicious it is.