Custard Cream
This is the custard cream that I usually use.
I referenced a dessert cookbook to come up with it.
I uploaded a recipe for choux pastry so I uploaded this recipe for the filling cream.
You don't have to sift the cake flour.
It's best to mix the mixture continuously over heat!
It's also delicious if you chill the custard cream in the fridge and pour caramel sauce on top. Recipe by Tacchome
Custard Cream
This is the custard cream that I usually use.
I referenced a dessert cookbook to come up with it.
I uploaded a recipe for choux pastry so I uploaded this recipe for the filling cream.
You don't have to sift the cake flour.
It's best to mix the mixture continuously over heat!
It's also delicious if you chill the custard cream in the fridge and pour caramel sauce on top. Recipe by Tacchome
Cooking Instructions
- 1
Add the egg yolks and 1/2 of the sugar into a bowl, mix well, then set aside. Pour the milk into a pot, add the remaining sugar, and warm up the mixture up to the point just before it starts to boil.
- 2
When the egg yolk and sugar mixture starts to become white, add the cake flour and mix well.
- 3
When blended, gradually add the warm milk, and mix well. When blended, sieve the mixture and return to the pot.
- 4
Put the pot over a medium heat, and mix with a wooden spatula or a whisk , taking care not to burn it.
- 5
It will start to thicken. Please remove from the heat when it turns your desired consistency.
- 6
Let it cool, and use it in different desserts.
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