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Nut custard
1
Nut cream is a refined variation of classic custard cream, in which a delicate creamy base is combined with the deep, warm taste of nuts. It has a velvety texture, mild sweetness and rich aroma, making it ideal for pastries, cakes and custard baked goods.
It is the nutty note that gives the cream its character — it becomes denser, more pronounced and multi-layered in taste. This cream perfectly complements éclairs, profiteroles, rolls and sponge cakes, while remaining delicate and malleable.
Variations
Nut paste, praline or finely ground roasted nuts can be added to the cream. Hazelnuts give the cream a chocolate-caramel depth, almonds — a delicate sweetness, walnuts — a slight bitterness, and pistachios — a noble creamy note. For a lighter texture, the cream is often combined with whipped cream to create a diplomat cream with a nutty accent.
Secrets of tenderness and taste
To keep the cream smooth and silky, it must be stirred constantly while heating and not brought to a rolling boil. Nut paste or praline is added at the end of cooking, removing the cream from the heat — this allows the aroma to fully develop and the texture to remain stable. Butter is added at the very end for shine and velvety texture.
Tips on ingredients
It is advisable to lightly roast and cool the nuts before grinding — this enhances the aroma. Milk or cream should be no less than 3.2% fat, and egg yolks should be fresh and bright. Use only butter, no substitutes.
Small culinary nuances
If the cream is too thick, you can stir in 1–2 tablespoons of hot milk or cream. To avoid lumps, it is better to mix the ground nuts with part of the cream first, and then return them to the general mass. After preparation, cover the cream with cling film to prevent a crust from forming.
Ingredients for the recipe
Ingredients
Organic Milk Organic Milk 3.5% 0.9l
500 ml
Walnut
80 g
Svizhak Chicken Eggs С0 10pcs
4 egg yolks
Khutorok White Crystalline Sugar 800g
100 g
Pripravka Vanilla Sugar 10g
1 tsp
Molokia Sweet Cream Butter 82% 180g
50 g
Deko Corn Dry Starch 200g
30 g
Preparation steps
01
Prepare the nuts — Dry the walnuts in a dry frying pan or in the oven, cool and grind into fine crumbs or flour. ⏱ 5 min. Guideline: the nuts should be dry, fragrant and very finely ground.
02
Preparing the egg yolks — Beat the egg yolks with the sugar until light and smooth. ⏱ 2 min. Guideline: the mixture should be smooth and the sugar dissolved.
03
Adding the starch — Stir in the cornflour until completely smooth. ⏱ 1 min. Guideline: no lumps.
04
Heating the milk — Heat the milk with vanilla extract until the first small bubbles appear. ⏱ 3 min. Guideline: the milk is hot but not boiling.
05
Mixing the egg yolks with the milk — Slowly pour the hot milk into the egg yolk mixture, stirring until smooth. ⏱ 2 min. Guideline: no lumps in the mixture.
06
Thickening the cream — Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened. ⏱ 4 min. Guideline: the cream should be thick, not boiling.
07
Finishing — Remove from heat, add butter and ground walnuts, mix thoroughly until smooth. ⏱ 3 min. Guideline: the cream should be thick, fragrant, with a uniform nutty texture.
08
Tip⏱ Nutty custard cream with walnuts tastes best when completely cooled. For cakes, let the cream stabilise in the refrigerator for 30-40 minutes before use.
Where to order ingredients
Select the required ingredients in one of the stores
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