My Family's Custard Cream

My Family's Custard Cream

Once you taste this custard cream, you can't stop eating it. Condensed milk gives a rich taste. I recommend this with cream puffs.


200 g
Vanilla beans
5 cm
Granulated sugar
40 g
Egg yolks
2 large
Cake flour
20 g
1/3 teaspoon
Condensed milk
10 g


1. Add the egg yolks and granulated sugar into a bowl, and mix. Add the sifted cake flour, and mix some more.
2. Pour the milk into a pot. Slice the vanilla beans open lengthwise and take the seeds out of the pods. Put them (including the pods) into the pot, and warm them up.
3. Add the warm milk (remove the pods) to Step ①, and mix well.
4. Strain the mixture from Step ③ over the pot (which was used to warm up the milk), and thicken it slowly over low heat.
5. When thickened, turn off the heat. When it's cooled a little bit, add liqueur and condensed milk.
6. It's finished.
7. I made macarons with leftover egg whites..

Story Behind this Recipe

This is the best custard cream! I've cooked this recipe for years. Other custard is just not good enough.