Classic Custard Cream
A delicate dessert and a perfect addition to any baking! The key feature of this classic custard is its absolute versatility and dependable texture. Made with milk and eggs with added flour, it turns out thick, stable, and holds its shape idealy in cakes and pastries.
Updated : 02 March, 2026
Easy
About 20 min.
Ingredients
550 milliliters
Milk
3
Eggs
3.5 tablespoon
Wheat flour
200 grams
Sugar
120 grams
Butter
1
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The sugar amount is average - you can use a little less or more, depending on your taste and what you’ll serve the cream with. Use the best-quality butter; it makes the cream thick and rich. Take it out of the refrigerator in advance. The ingredient amounts make enough cream for one cake. I made a slightly smaller batch, using two eggs.
Step 2
Take a saucepan or pot with a thick bottom - this is important because the custard base contains eggs that can scorch while cooking. A thick bottom heats gradually and evenly, helping prevent burning. Add sugar, vanilla sugar, and flour to the pan. Mix the dry ingredients. Crack the eggs into the dry mixture.
Step 3
Whisk the eggs with the sugar and flour. Gradually pour in the milk in a thin stream, whisking constantly.
Step 4
Place the pan over low heat. If you’re using a regular thin-bottomed saucepan or you don’t have much experience, cook the custard over a water bath. It takes longer, but prevents burning and curdling. I cooked without a water bath. Tip: keep the heat very low and whisk constantly - then it will turn out for sure.
Step 5
Cook the cream, stirring constantly, until it comes to a boil. It will thicken a lot and start bubbling with large “puffs.” Turn off the heat immediately and remove the pan from the stove.
Step 6
Let the hot cream stand for about 5 minutes, then add the softened butter. Stir until smooth. The cream will still be hot, so the butter will melt instantly. The cream may become a bit thinner - don’t worry, it will thicken as it cools.
Step 7
Let the cream cool at room temperature. Cover it with plastic wrap touching the surface (flush against it). This is important because a thick skin forms as it cools; the wrap prevents that. Refrigerate the cooled cream for at least 2 hours - it will fully cool and thicken. If you’re using the cream for a cake, spread it on the layers while the cream is still warm, then refrigerate the cake.
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