Strawberry Custard Cream

Name: Strawberry Custard Cream
Cuisine: American
Ingredients: 70 grams Strawberries; 1 tbsp ★Cake flour; 1 tbsp ★Cornstarch; 3 tbsp ★Granulated sugar (or castor sugar, etc.); 150 ml ★Milk; 1 ★Egg (whole egg); 1 few drops ★Vanilla oil (or vanilla essence); 1 ★Rum or brandy; 5 grams Butter

cookpad.japan @cookpad_jp

I love custard cream.
I love it as a filling for bread or cream puffs. I like it on its own as a dessert too. My little ones are crazy about it too.
I don't like making complicated recipes myself, so I aimed for a simple and easy one.

The key is to keep mixing it with a whisk over low heat.
When it starts to thicken it progresses very fast, so if you stop mixing it will become lumpy.
The key to a smooth, creamy finish is to keep mixing! Recipe by Koyukki.

cookpad.japan @cookpad_jp

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Ingredients

70 gramsStrawberries
1 tbsp★Cake flour
1 tbsp★Cornstarch
3 tbsp★Granulated sugar (or castor sugar, etc.)
150 ml★Milk
1★Egg (whole egg)
1few drops ★Vanilla oil (or vanilla essence)
1★Rum or brandy
5 gramsButter

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Steps

1

Hull the strawberries and purée.
2
3

Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage.
4

Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!
5

When the cream is turning glossy and thick, add the strawberry puree and mix it in well. Turn off the heat and add the butter. Done!
6

All the tablespoon measurements are level tablespoons.
7

Small whisks and pans are easier to use when preparing this recipe. (See the one on the right in the photo.) Small whisks are very useful. I bought mine at a 100 yen shop.
8

When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream. This prevents the surface from drying out and forming a skin.
9

If you chill the cream in the refrigerator it will firm up quite a bit, so enjoy it as a filling in bread rolls and so on. You can use it in many ways.
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By the way, I don't strain the cream since it's extra work, but it still comes out very nicely.
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I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor.
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I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful. The cream was still thick enough too.
13

I also have a "banana" version in my custard cream series.
https://cookpad.wasmer.app/us/recipes/143894-banana-custard-cream

Banana Custard Cream
14

I also have a "chocolate" version in my custard cream series..
https://cookpad.wasmer.app/us/recipes/143895-chocolate-custard-cream

Chocolate Custard Cream