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5 from 8 votes

Types of Custards

Custard is not only a standalone dessert but it is a dominating part of many creamy sweet treats. Ice-creams, cheesecakes, trifles, Bavarian (like panna cotta, made with creme patisserie) and of course puddings. 
Technically, the custard is milk, cream or both thickened by whole eggs (sometimes only with yolks).  The egg yolk is the foundation of custard, responsible for the increased viscosity. It transforms cream/milk/liquid into thick sauces. The creaminess of the dairy is enhanced by the silky, emulsifying properties of egg yolks to create that texture.
Creme brûlée, creme caramel, creme Anglaise, I am happy to share the confusing journey of knowing types of custard and how they are similar yet different from one another. How the same ingredients work together to give different results. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: French
Keyword: baked custard, cold desserts, cookies foodphotography, creme Anglaise, Creme brûlée, creme caramel, Dessert, Flan, Food Styling, Pastry cream, quick dessert, Recipe Creme Patissiere, Sweet, Types of custard
Servings: 6 people
Calories: 60kcal

Equipment

  • Cooking Pan
  • whisk
  • Spatula
  • Mixing bowl

Ingredients

  • 1 cup milk
  • 3 tbsp sugar
  • A pinch of salt
  • 1 and 1/4th tbsp cornflour
  • 1 tsp vanilla extract https://amzn.to/2ApSs5Q
  • 1 whole egg
  • 2 separated egg yolks
  • 2 tbsp butter

Instructions

  • Heat the milk over medium-high heat and bring it to a simmer, almost to a boil.
    Place the sugar, whole egg and yolks, vanilla, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix.  https://amzn.to/3isxWD2
  • As soon as the milk starts to bubble, remove it from the heat. Slowly pour about half of the hot milk in a thin stream, into the egg mix. It is very important to continue whisk while pouring. This way you will temper the egg mix, making it ready for further heat.  When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
    Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken for 1 – 2 minutes.
     
  • While whisking, let the custard come to a boil. Lower the heat and cook for a further 1-2 minutes. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
    Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
  • Let the custard cool down to room temperature and then let it chill in the fridge for a few hours until it’s completely chilled. Use as needed after the pastry cream has been chilled.
    The best way to store pastry cream is in the fridge, in an air-tight container, with a piece of plastic wrap covering the entire surface of the pastry cream. Pastry cream will last about 3 – 4 days in the fridge. 

Nutrition

Serving: 1serving | Calories: 60kcal