How to Make Smooth Custard Pastry Cream (Pastry Cream Recipe)

Learn how to make custard cream with this easy recipe that produces a rich, velvety filling perfect for desserts like taiyaki, dorayaki, and roll cakes. With simple ingredients such as milk, egg yolks, and sugar, this custard cream is a versatile staple for both Western and Japanese confections.

What is Custard Cream?

Custard cream is a smooth, rich filling made from milk, egg yolks, sugar, and a thickening agent such as cornstarch or flour. It’s common in Western pastries and widely used in Japanese sweets, where it fills taiyaki, custard pan, dorayaki, and nama donuts. It’s also popular in crepes, roll cakes, and layered cakes, providing a creamy, delicate flavor and texture.

Whats the difference between pastry cream and custard cream?

Pastry cream and custard cream share the same basic ingredients and flavor, but pastry cream tends to be thicker because it uses a higher proportion of starch. That makes pastry cream suited for tarts and firmer pastry fillings. Custard cream is often slightly lighter and can be used both as a filling and served on its own. Either can be adjusted in consistency by changing the starch or liquid ratios.

Custard Cream Ingredients

Here’s what you’ll need:

• Vanilla bean or vanilla extract – adds aromatic depth.
• Milk (preferably whole milk) – gives creaminess and body.
• Egg yolks – create a silky, custard texture.
• Sugar – sweetens and balances flavor.
• Cake flour and cornstarch – cornstarch yields a pudding-like texture, flour creates a denser cream; a blend stabilizes and smooths the custard. Substitute one for the other if needed.
• Unsalted butter – enriches and smooths the finished cream.
• Pinch of salt – enhances flavor.

How to Make Custard Cream

This custard is traditionally made on the stove for the best texture, though a microwave method can work for less delicate uses. Stove-top cooking yields a silkier, more stable cream suitable for chilled desserts.

1. Prepare vanilla milk: Split the vanilla bean and scrape the seeds into the milk, then warm until it lightly simmers (about 180°F / 82°C).
2. Whisk yolks and sugar: Combine egg yolks, sugar, and a pinch of salt, whisking immediately until pale.
3. Add starch and flour: Sift cornstarch and cake flour into the yolk mixture and whisk until smooth.
4. Temper the eggs: Gradually whisk warm milk into the yolks to avoid curdling. Add vanilla extract if not using a bean.
5. Strain and cook: Strain the blended mixture back into the pot and cook over medium-high heat, stirring constantly until the custard thickens, loosens, and becomes shiny.
6. Finish with butter: Stir in butter until fully incorporated.
7. Optional blend: For extra smoothness, blend briefly with an immersion blender; this helps maintain texture after freezing and thawing.
8. Cool: Transfer to a bowl, press plastic wrap directly on the surface to prevent a skin, cool quickly, then refrigerate.

Stages of Custard Cream

Recognizing the cooking stages helps prevent under- or overcooking:

1. Liquid stage: The mixture is thin before heat is applied.
2. Starts to thicken: As it heats, the custard will suddenly thicken from the bottom; stir vigorously to avoid burning and lumps.
3. Thickened: Continue cooking past initial thickening until the mixture becomes looser and glossier—this ensures the starch is fully cooked.
4. Shiny and looser: When the custard loses firmness and becomes smooth and shiny with visible bubbles, the starch is done and the custard is ready to finish.

How to Store Custard Cream

Custard cream can be made in advance and freezes well.

For refrigeration: cool the custard to room temperature, transfer to an airtight container, press plastic wrap directly on the surface to prevent a skin, and refrigerate for 3–4 days.

For freezing: cool and portion the custard, then place it in vacuum-sealed bags or airtight containers that touch the custard directly. Freeze for 2–3 months. Thaw overnight in the refrigerator and whisk vigorously before use. If needed, blend briefly to restore a perfectly smooth texture.

FAQ

What to use custard cream for? (Recipes using custard cream)

This custard cream works well in a variety of recipes:

Japanese Desserts

• Nama donuts
• Taiyaki
• Dorayaki
• Custard pan
• Roll cake
• Chiffon cakes
• Shortcakes

Western Desserts

• Diplomat cream
• Filling for choux pastry and cream puffs
• Fruit tarts
• Cake fillings

Enjoy! If you try this Custard Cream recipe, feel free to leave a comment or rating. I’d love to hear how you use it in your baking.

Custard Cream

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5 from 1 review

• Author: Lisa Kitahara
• Total Time: 30 minutes
• Yield: 1 cup
• Diet: Vegetarian

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