Custard Cream & Quick Custard

A while back I created a Swedish Princess Cake for my partners birthday. We were quite happy with the abomination that we created - and we were both really surprised by how pleasant the custard cream we had created was. It was a perfect balance between the rich and sweet custard and the airy, buttery cream. I've decided this is a staple cream to add to my recipe book - goes very well with scones or inside swiss roll cakes.

 

If you don't add the cream at the very end, this recipe also makes a great quick custard to use warm or cold with deserts!

Custard Cream recipe

Enough for 1 (princess) cake 

 

150 ml milk

2 egg yolks 

100 grams sugar

vanilla sugar (optional**)

1 tablespoon maizena*

200 ml cream (for custard cream)

1. Heat milk slowly in a pan. 

2. Whisk egg yolks with the sugars until fluffy. Stir in the maizena.

3. Add the hot milk to the egg yolks while stirring continuously - a little bit at a time to keep the egg from scrambling. 

4. Pour the mixture back in the pan on a low to medium heat. Keep stirring as the custard thickens. Take off the heat and leave to cool. Cover with a lid or cling film directly onto the custard to keep a film from developing. ***

5. For Custard Cream used in Swedish princess cake whip up the cream to a stiff peak consistency. Gentlly fold in the custard. Leave in the fridge until ready to use.

 

* Any corn starch or potato starch, probably alsso rice flour would work here. 

** You can definitely add other flavours here, such as lemon rind or orange. 

*** For a Quick Custard recipe, stop at once the custard is complete and serve warm or leave to cool as instructed!

 

 I hope you enjoy and have a lovely day!