Easy Custard Cream - Pastry Cream ___

Easy Custard Cream - Pastry Cream


For the Cream:

  • 3.75 cups milk (900 ml)
  • 0.5 cup heavy cream (100 ml)
  • 1 cup sugar (300 gr)
  • 0.75 cup corn starch (100 gr)
  • 10 egg yolks
  • 1 teaspoon vanilla extract
  • 1 lemon, peel only


In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.

In a pot, add all the dry ingredients and mix well.

Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.

Add the lemon peel and continue to stir non-stop.

After about 7-8 minutes, the mix will begin to thicken and form a cream.

Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and continue to stir for another 30 secs.

Stir occasionally while the cream is cooling off.

Once you remove the cream from the stove, transfer to a cooling pan and cover the entire surface of the cream with plastic wrap so that a skin will not form.