Custard Cream

Custard Cream

This is my favorite custard cream that's thick and rich.


200 ml
Vanilla bean (optional)
50 g
Egg yolks
●Cake flour
2 tablespoons
●Cornstarch (or katakuriko)
1 tablespoon
Rum or brandy (to taste)
1 teaspoon


1. Put the milk in a small pot. Scrape out the inside of the vanilla bean and add to the pot (along with the pod). Heat the pot.
2. Put the egg yolks and sugar into a bowl and mix. When the mixture turns pale, add the combined and sifted ● ingredients.
3. Heat the milk from Step 1 just before it boils. Add half the milk to the bowl from Step 2 and mix. Then add all of the remaining milk and mix.
4. Return the mixture from Step 3 to the pot and turn on the heat. Mix well until the cream thickens. (It burns easily, so be careful!)
5. Pour into a tray, wrap tightly with plastic wrap, and let cool. (I put ice packs on top to cool).
6. After the cream cools, strain. Mix in rum or brandy to taste.
7. For cream filled bread, follow Recipe ID: 776931.

Story Behind this Recipe

I made this to eat with bread.