I did how to make custard cream with a microwave before, but for those who don’t have a microwave, here’s a recipe for how to make custard cream by stove top!
There are so many of custard cream recipes out there, and regular recipes for custard cream usually tells you to add certain ingredients at a certain time, and have milk at room temperature or something like that, but this recipe doesn’t. I’m very sure hardcore bakers probably won’t approve of this recipe, but guess what, it still makes delicious custard! Just like the other custard cream recipe I posted, this one uses the whole egg. I hate wasting egg whites, and I like sweets that aren’t too sweet. You get milder custard cream by using the whole egg.Â And since it’s not too sweet or too rich, you can put a lot of it too.
[How to make custard cream in an (kinda) old fashioned way]
- 300 cc of milk
- 1 whole egg (beaten)
- 2 TBS of sugar
- 2 TBS of flour
- a little bit of vanilla essence
1. Put beaten egg, milk, sugar, and vanilla essence in a sauce pan and heat it at medium temperature. Put flour in (I sifted the flour, but not absolutely necessary if you don’t have a sifter) and start stirring with a whisk.
2. Keep stirring with a whisk for 13~15 minutes until it becomes creamy. (Have someone to chat with you in the kitchen. It’s very boring doing this alone. )
3. Once it’s like thick cream, put it in a bowl or tupperware container (put plastic wrap directly on the surface of the custard) and let it cool down. (Make sure you lick the custard off the whisk!)
4, After it’s cooled down, put it in the fridge until you use it.
The only thing you have to be careful about is to not stop stirring until it’s creamy. If you see bubbles popping up in the mixture, you aren’t stirring well enough. You don’t have to whip it like crazy, but just do not stop stirring. Don’t worry too much if it looks soft or too watery to put in a cream puff. It’ll get harder once it’s cooled down.
Like I mentioned, this custard cream isn’t super sweet. I suppose you can add a bit more sugar if you really want.Â I like it as is. I think it’s also perfect sweetness to eat with fruits or whipped cream.
If you have any questions about any of my how-toâ€™s, please feel free to leave a comment or email me!