Dessert · Sweets


The Custard is a basic preparation in pastry-making. It is a cream very easy and quick to prepare and it can be flavoured it in different ways.

We can season the custard according to the flavour we need, indeed. As an example we can season it with some grated rind lemon or, to be conservative and follow the classic way, with some vanilla extract!

If we want to prepare a stronger version, we can flavour the custard with a teaspoon of liquor, like rum or another liquor, like the maraschino (i.e. a cherry flavoured liquor)!

Otherwise, we can increase the cream with some chocolate, pistachio cream and mashed fruits.

We can use the custard to garnish cakes, cream puffs and tarts. The list is much longer. Alternatively, we can serve it as a pudding.

This recipe is well proven: if you follow it, you will be able to prepare a delicious and creamy cream, much better than the one prepared by professional pastry-shops.



  • 500 ml of milk;
  • 100 g of eggs yolk;
  • 150 g of sugar;
  • 40 g of cornflour;
  • 1/2 vanilla bean (or another flavour);
  • 60 g of dark chocolate/chocolate cream/pistachio cream.

Preparing the Custard

Pour the milk into a pot with half the sugar and the vanilla seeds. Set the pot over low heat to warm, till almost boiling.

In the meantime, beat the eggs yolk with the remaining sugar. Add the cornflour and combine it.

Pour some hot milk into the eggs mixture to temper. Stir it with a fork.

Pour all this mixture into the pot with the remaining milk. Set the pot over low heat and stir with a whisk until a thick cream is obtained.

Divide the custard obtained in two bowls (or more, this depends on how many flavours you want to prepare).

In one of these, add a tablespoon of chocolate (or pistachio cream, or chopped chocolate, or something else). Stir and combine it.

Cover them with the cling film. Be sure that the cling film is touching the custard, with no air between the cream and the film.

Let it cool slightly before transferring the bowl(s) into the fridge to cool completely.

Put the Custard into a pastry bag to use it in the best way!


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