Why is my custard cream grainy?

Whisk the pastry cream continuously while heating to prevent it from becoming lumpy or grainy. If you don’t fully incorporate the cornstarch or flour into the egg mixture before adding the milk, it can also result in a grainy texture. To prevent this, ensure constant stirring throughout the cooking process.

Is custard cream gluten free?

Custard cream is typically not gluten-free due to the inclusion of cake flour, which contains gluten. However, you can easily make a gluten-free version by substituting the cake flour with a gluten-free flour blend or using additional corn starch to achieve a similar texture.

Why is my custard cream so thin?

Custard cream can become too thin if you don’t cook it long enough for the starches to fully gelatinize or if the ratio of liquid to thickening agents is off. Not properly tempering the eggs or adding too much liquid initially can also prevent the custard from thickening properly.

Why is my custard cream so thick?

If you cook custard cream for too long or at too high a temperature, it may become too thick and over-thicken. Additionally, using too much corn starch or flour can also lead to an overly dense texture. For dense custard cream, you can mix it into whipped cream to thin it out or use it in custard cream bread.

Can I make custard cream without eggs?

It’s also possible to make eggless pastry cream by using cornstarch instead of eggs. However, this will affect the flavor of the custard. Just as with the vegan version, you can enhance the taste with a pinch of kala namak to mimic the flavor of eggs.

Can I make custard cream dairy free?

To create a dairy-free version of pastry cream, simply replace the milk with a plant-based alternative like dairy free heavy cream or plant based milks. If using plant based milk, increase the amount of butter as they tend to be naturally lower in fat. For the butter, opt for a dairy-free or vegan butter substitute.

How can I make vegan custard cream?

You can make vegan pastry cream by omitting the eggs and increasing the amount of cornstarch to achieve your desired thickness. Adding a dash of kala namak can add a subtle egg-like flavor, but keep in mind that the overall taste of the custard will differ without eggs. Substitute both the milk and butter with vegan options.

Custard Cream (Pastry Cream)

Description

Learn how to make custard cream with this simple recipe that yields a rich, velvety filling perfect for filling desserts like taiyaki, dorayaki, and roll cakes. With basic ingredients like milk, egg yolks, and sugar, this custard cream recipe is an essential staple for any baker looking to add a delicious touch to both Western and Japanese confections.

Ingredients

Units

1 vanilla bean (or 1 tsp vanilla extract)
200 ml milk (preferably whole milk)
2 large (38 g) egg yolks*
4-5 tbsp (50-63 g) sugar (adjust sweetness to taste)
1 tbsp (8 g) corn starch
1 tbsp (8 g) cake flour
1 tbsp + 1 tsp (20 g) unsalted butter
pinch of salt

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Instructions

Prepare Vanilla Milk: Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk. Heat the milk until it begins to simmer around 180°F (82°C).
Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together immediately after combining to prevent lumps. Add a pinch of salt and whisk until pale in color (this process is called “blanchir,” incorporating air into the mixture).
Incorporate Starch and Flour: Sift the corn starch and cake flour into the egg yolk mixture and whisk until smooth and fully combined.
Temper the Eggs: Gradually pour the warmed milk into the egg mixture in two portions, whisking constantly to avoid cooking the yolks. If using vanilla extract, add it now.
Strain and Cook: Strain the mixture back into the pot to remove the vanilla beans. Cook over medium high to high heat, stirring constantly.
Monitor Consistency: First, small bubbles will appear and disappear, and the mixture will thicken slightly. Keep stirring to prevent lumps from forming at the bottom. The custard will thicken, then soften and become smooth and shiny—this indicates the flour is cooked.
Finish with Butter: Whisk in the butter. Then blend it in with an immersion blender (optional), until fully incorperated.
Cool Custard: Transfer the custard to a metal tray or bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Place ice packs on stop to cool quickly. Place in the refrigerator until ready to use.
To serve: Place the custard back into a bowl and whisk until smooth.

Notes

*Depending on what you are using the custard cream for (ie. custard cream bread), for a richer and thicker consistency add an extra yolk. When adding an extra yolk, I also add another 3 tbsp (50 ml) of milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stove top