Whether you call it custard cream or pastry cream, this sweet vanilla filling is perfect for decadent desserts and treats.Jump to Recipe
One of the things I miss from Florida that isn’t available in the Houston area are Boston Cream Doughnuts. They are my favorite and I can’t find them here. So we set out to make our own dessert with similar flavors. But first, I had to figure out the cream that’s on the inside. When I looked it up online, many things said it’s filled with a “custard cream”. So, I started looking at recipes for custard cream to get an idea then went from there.
The custard cream is very smooth, with a sweet vanilla flavor. The yellow color comes from an egg yolk and melted butter. There’s nothing artificial in it when you make it homemade. Pastry cream can also be made with lemon, lime, or chocolate flavors.
What’s the Difference between Custard Cream and Pastry Cream?
Custard is actually any tart with a crust. So the custard is the actual dessert in many cases. Pastry cream is the filling. We have actually made pastry cream here.
But, in America, the two terms are often mistaken. If you ask someone for custard cream in the US, they will be thinking of pastry cream.
Step by Step
Slowly whisk in the milk, a little at a time. You want to make sure it all is incorporated really well before adding more to the mix. Slowly adding the milk helps prevent lumps.
Beat the egg yolk and add to the mixture. By beating the egg yolk first, you can make sure it is distributed throughout the pastry cream.
Transfer to a small saucepan. Slowly bring to a boil over medium-high heat, stirring often, until thickened, about 8-10 minutes. Don’t rush this step as you don’t want the custard cream to seize up from being heated too quickly. Add the butter and stir until it melts.
Remove from the heat and transfer to a heat-resistant bowl. Refrigerate for about 1 hour, until cooled.
Add the heavy whipping cream, vanilla extract, and whiskey. Mix with an electric mixer on high for 1-2 minutes.
As it should be cool, use the custard cream or pastry cream immediately.
Refrigerate extra custard cream in an airtight container for up to 3 days. Make sure to put a piece of plastic wrap tight against the pastry cream before adding the lid. You want to keep as much air as possible off the top of the cream. If it starts to separate, whisk it really well before using.
Originally Published On: January 27, 2021
Homemade Custard Cream or Pastry Cream
- 4 tbsp sugar
- 3 tbsp flour
- 1/8 tsp salt
- 6 tbsp milk
- 1 egg yolk
- 1/2 tbsp butter
- 1/2 tsp vanilla extract
- 1 tbsp whiskey
- 2 tbsp heavy whipping cream
- In a large mixing bowl, whisk the sugar, salt, and flour
- Slowly whisk in the milk, a little at a time
- Beat the egg yolk and add to the mixture
- Transfer to a small saucepan
- Slowly bring to a boil over medium-high heat, stirring often, until thickened, about 8-10 minutes
- Add the butter and stir until it melts
- Remove from the heat and transfer to a heat-resistant bowl
- Refrigerate for about 1 hour, until cooled
- Add the heavy whipping cream, vanilla extract, and whiskey
- Mix with an electric mixer on high for 1-2 minutes