Delicious Custard Cream Just Like Custard Pudding

Delicious Custard Cream Just Like Custard Pudding

This custard is also delicious when spread on toast. If you add extra milk, it turns into a custard sauce. Once you taste this, you won't want to eat ready-made custard cream again. It's so yummy.


Raw egg yolks
80 g
Cake flour
30 g
300 ml
Vanilla beans (vanilla essence)
1/2 (few drops)
Unsalted butter
15 g


1. Combine the milk and vanilla beans (I used vanilla essence this time) in a saucepan. Heat over low to medium heat. Please be careful not to boil.
2. Meanwhile mix the egg yolks in a bowl.
3. Add the sugar and mix well.
4. Then add the cake flour.
5. Combine well until similar to the consistency in this picture.
6. Gradually pour in the warm milk while stirring.
7. Now pour this mixture into the saucepan and warm over medium heat. Keep stirring until thickened.
8. Keep heating for a while even after the mixture thickens to remove any flour smell.
9. Once mixture looks like this picture, remove from the heat. Then add butter and combine. Transfer this to a tray, cover tightly with plastic wrap, and cool.
10. If you add a little bit of whipped cream to the cooled custard cream, it becomes 'diplomat cream'. It has a lighter texture, so it's ideal for cream puffs.

Story Behind this Recipe

I referred to a basic recipe from a book which is nearly 20 years old and used a few other ideas to make a nicer cream.