Description
This No-Bake Custard Cream is a rich, velvety, and smooth dessert that requires no oven! Made with milk, egg yolks, sugar, and cornstarch, this classic custard is perfect as a filling for cakes, tarts, or served on its own with fresh fruit.
Ingredients
Units
Scale
- 2 cups (500ml) whole milk
- 3 egg yolks
- 1/2 cup (100g) granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter (optional, for extra creaminess)
Instructions
- Heat the Milk: In a saucepan over medium heat, warm the milk until it is hot but not boiling.
- Whisk the Yolks & Sugar: In a separate bowl, whisk the egg yolks and sugar until pale and slightly thick.
- Add Cornstarch: Sift in the cornstarch and mix well to prevent lumps.
- Temper the Eggs: Slowly pour a small amount of hot milk into the egg mixture while whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
- Add Vanilla & Butter: Remove from heat and stir in vanilla extract and butter for a silky texture.
- Chill & Serve: Transfer to a bowl, cover with plastic wrap (touching the surface to prevent skin from forming), and refrigerate for at least 2 hours before serving.
Notes
- Use heavy cream instead of milk for a richer custard.
- For a chocolate version, add 2 tbsp cocoa powder.
- Great as a filling for éclairs, pastries, or layered desserts.
Nutrition
- Serving Size: ½ cup
- Calories: ~200 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg