Creamy, rich, and incredibly easy to make, this homemade custard cream is a versatile recipe I love having on hand. Whether I’m using it to fill pastries, spread between cake layers, or enjoy by the spoonful, it never disappoints. Made with simple ingredients and no complicated steps, it’s the perfect go-to for any sweet treat that needs a silky filling.
Why You’ll Love This Recipe
I like this recipe because it’s quick, simple, and doesn’t require any fancy equipment or skills. It’s also customizable, so I can adjust the flavor or thickness to fit different desserts. Whether I want to fill éclairs, sandwich cookies, or make a trifle, this custard cream gives me a smooth, luscious texture every time. Plus, it’s made with pantry staples I already have at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups (500ml) milk
3 tbsp (40g) custard powder or cornstarch
3 tbsp (40g) sugar
1 tbsp (15g) butter
1 tsp vanilla extract
Pinch of salt
Directions
I start by mixing the custard powder (or cornstarch) with a few tablespoons of milk in a small bowl until smooth and lump-free.
Then, in a saucepan, I gently heat the remaining milk and sugar over medium heat until it’s warm.
Slowly, I whisk in the custard paste, stirring continuously to prevent lumps from forming.
I keep cooking it over low heat until the custard thickens enough to coat the back of a spoon.
Once thickened, I remove it from the heat and stir in the butter, vanilla, and a pinch of salt to give it that extra richness and smoothness.
I let it cool completely before using it as a filling or topping for my favorite desserts.
Servings and Timing
This recipe makes about 2 cups of custard cream, which is enough to fill a medium-sized cake or about 12 pastries. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Variations
Chocolate Custard: I like to add 2 tablespoons of cocoa powder for a chocolate version.
Citrus Twist: A bit of lemon or orange zest adds a bright, fresh flavor.
Thicker Custard: I sometimes use an extra tablespoon of custard powder or cornstarch for a firmer texture.
Dairy-Free Option: Substitute with plant-based milk and vegan butter for a dairy-free version.
Storage/Reheating
I store the custard cream in an airtight container in the refrigerator for up to 3 days. If it thickens too much in the fridge, I give it a good stir or gently warm it over low heat with a splash of milk to loosen it up again. I never freeze it, as the texture tends to break.
FAQs
What can I use custard cream for?
I use it as a filling for cakes, éclairs, donuts, tarts, and sandwich cookies. It’s also great layered in trifles or simply enjoyed as a pudding.
Can I make this custard cream ahead of time?
Yes, I often make it a day ahead. Just be sure to cover it with plastic wrap touching the surface to prevent a skin from forming.
Can I use flour instead of custard powder or cornstarch?
I stick with custard powder or cornstarch for the best smooth texture. Flour can work in a pinch, but it needs longer cooking and can taste a bit raw if not properly heated.
How do I prevent lumps in my custard?
I always mix the powder with a bit of cold milk first, then whisk constantly while cooking. Straining the finished custard through a fine sieve also helps if needed.
Why is my custard too thin?
It might not have cooked long enough. I return it to the heat and stir for another few minutes until it thickens. Also, accurate measuring of the thickening agent is key.
Conclusion
This homemade custard cream is one of those timeless recipes I keep returning to. It’s simple, satisfying, and incredibly adaptable. Whether I’m baking for a special occasion or just craving something sweet, I know this custard will always come through with a smooth, creamy finish.
This Homemade Custard Cream is a silky, rich filling made with milk, sugar, and custard powder (or cornstarch). Perfect for cakes, pastries, trifles, or even as a pudding, it’s a quick and easy go-to recipe using simple pantry staples.
Ingredients
2 cups (500ml) milk
3 tbsp (40g) custard powder or cornstarch
3 tbsp (40g) sugar
1 tbsp (15g) butter
1 tsp vanilla extract
Pinch of salt
Instructions
In a small bowl, mix custard powder (or cornstarch) with a few tablespoons of milk until smooth and lump-free.
In a saucepan, heat the remaining milk and sugar over medium heat until warm.
Whisk in the custard paste slowly, stirring constantly to avoid lumps.
Cook over low heat until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in butter, vanilla extract, and a pinch of salt.
Let cool completely before using as a filling or topping.
Notes
Add 2 tbsp cocoa powder for chocolate custard.
Mix in citrus zest for a fresh flavor twist.
For thicker custard, use 1 more tbsp of custard powder.
Use plant-based milk and vegan butter for a dairy-free version.
Cover with plastic wrap touching the surface to prevent a skin from forming.
