Feb 14, 2025 · Learn how to make homemade Custard Cream (Pastry Cream) with my step-by-step recipe. Smooth and velvety, it‘s a luxurious filling for both Western-style desserts and popular Japanese street snacks like Nama Donuts, Crispy Taiyaki, and Imagawayaki (Obanyaki).

Thought to have first appeared in the 1900s, the custard cream is arguably Britain’s most iconic biscuit. Baking your own, with a silky cream filling, takes our favourite teatime treat to a whole new level of moreish dunk-ability.

A custard cream is a type of sandwich biscuit popular in the British Isles, and parts of the Commonwealth, filled with a creamy, custard-flavoured centre. Traditionally, the filling was buttercream (which is still used in most homemade recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits.

Mar 18, 2025 · Pastry cream, also called crème pâtissière, is a versatile component in a baker’s toolbox. Cooked on the stovetop, it's a custard akin to pudding, with a rich taste and a creamy texture that's thick enough to hold its shape.

Dec 1, 2017 · Pastry cream (crème pâtissière) is a quintessential part of pastry making and used as a filling in many pastry recipes. Colloquially it’s also known as cream pat. It’s an essential skill to learn if you love to bake pastries and other desserts. Creme patissiere is basically a delicious, rich, creamy custard, thickened with starch and eggs.

Mar 1, 2015 · A very Easy and Simple Custard Cream to be used in many Desserts: Zeppole, Cream Puffs, Cakes, etc. Whenever you need a good Pastry Cream, this is the recipe you want to use.

Nov 15, 2019 · Homemade Custard Recipe (Pastry Cream) – quick and easy to make, foolproof custard recipe that can be served on its own, or used as a cake, pie, tart and pastry filling. What is custard? Custard is a variety of culinary preparations, …

Oct 2, 2024 · Learn how to make custard cream with this simple recipe that yields a rich, velvety filling perfect for filling desserts like taiyaki, dorayaki, and roll cakes.

"This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt).

2. Make the Vanilla Custard. In a large saucepan, I heat the milk and half the sugar over medium heat until just starting to steam.In a separate bowl, I whisk together the egg yolks, remaining ...