French Custard
This delicious French custard is a perfect filling for cream puffs.
French Custard
Makes: 2 1/2 cups (triple the recipe for 15 large (3-3.5") cream puffs)
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Ingredients
- ⅓ cup white sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups milk
- 1 large egg yolk (beaten)
- 1 tsp vanilla
- ½ cup heavy whipping cream (or 1 cup whipped)
Instructions:
- Separate the egg yolk into a mug, beat it, then set it aside.
- In a medium saucepan, combine the sugar, flour, cornstarch, and salt.
- Gradually stir in the milk.
- Over medium heat, heat and stir until the mixture thickens and boils.
- Stirring constantly, cook for 2-3 minutes longer. Remove from heat.
- Temper the egg yolk. (While whisking constantly, slowly spoon the hot mixture into the egg yolk.)
- Then, whisking constantly, slowly pour the egg yolk mixture into the saucepan.
- Whisking constantly, over med/low heat, bring just to a boil. Remove from heat and stir in the vanilla.
- Pour into a bowl, cover the entire surface with plastic wrap (prevents a scum from forming) and cool.
- While the custard is cooling, beat the cream into whipped cream.
- When the custard is cooled, beat it smooth then fold in the whipped cream.
Notes:
Make Ahead: You can easily make this ahead of time and just store it in the fridge.
This can be served as is or it can be used as a filling for cream puffs or other pastries.
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