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- 1 cup(s) milk
- 3 large egg yolks
- 1/3 cup(s) sugar
- 2 tablespoon(s) cornstarch
- 1 tablespoon(s) unsalted butter
- 1/2 teaspoon(s) vanilla extract
- 1/3 cup(s) heavy whipping cream
- 1 tablespoon(s) confectioner's sugar
- To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
- Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
This recipe is a personal recipe added by Hiimcindy and has not been tested or endorsed by MyRecipes.
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Custard Cream Recipe at a Glance
- COURSE: Desserts