Basic Custard Cream

Basic Custard Cream

This is a basic custard cream recipe. I recommend making this in a large saucepan if you need a big batch.


150 ml
Egg yolks
45 g
Cake flour
15 g
Vanilla essence
a small amount
Vanilla beans
or liqueur (Maraschino / orange curacao, etc.)
2 teaspoons


1. [Preparation] Sift the cake flour.
2. Pour the milk into the saucepan and warm to the point just before it boils. If you are using vanilla beans, add to the milk before heating.
3. Mix the egg yolks and sugar together in a bowl, and then mix in the cake flour.
4. Stir the milk into the bowl in small batches. Strain, and then return the mixture to the saucepan.
5. Mix over a medium heat until it has slightly thickened, then remove from the heat. Add the vanilla essence (or liqueur), and then transfer it to a bowl to cool.
6. When letting it cool, wrap it tightly with plastic wrap. It will go bad if moisture is allowed to build up.
7. If you want to chill it quickly, spread it out in a large container and chill it with an ice pack as shown in the photo.

Story Behind this Recipe

Delicious custard cream is essential if you are going to make cream puffs!
I add the same amount of heavy cream to this custard cream, and use it when I'm making cream puffs.