Creamy custard

Creamy custard is a richer and more refined version of classic custard cream, which gives desserts a special depth of flavour. Thanks to the use of cream, the cream acquires a velvety texture, soft density and a noble creamy note that literally melts in your mouth.

This cream is ideal for cakes, pastries, tarts and cupcakes, where not only the shape is important, but also the feeling of luxury in every bite. It holds its structure well, is easy to pipe and remains delicate and pliable at the same time.

Variations

Dark or milk chocolate, cocoa, instant coffee or pistachio or hazelnut paste can be added to the custard cream. For a lighter texture, the cream is often combined with whipped cream to make diplomat cream. It also works well as a base for mascarpone or cream cheese creams.

Secrets of tenderness and taste

Cream requires particularly careful heating: it is important to stir the mixture constantly and not bring it to a boil to avoid curdling. Cream adds depth of flavour, but it is sensitive to overheating, so the temperature should be moderate. Butter is added at the end — this makes the cream shiny, silky and stable.

Tips on ingredients

Use cream with a fat content of at least 30–33% — this is what gives the desired texture. The egg yolks should be fresh and rich in colour. It is better to use natural vanilla or a high-quality extract. Use only butter, without any vegetable additives.

Small culinary nuances

If the cream seems too thick, you can dilute it with 1–2 tablespoons of hot cream, stirring thoroughly with a whisk. To prevent a crust from forming, cover the cream with cling film immediately after preparation. Before use, it is advisable to stir the chilled cream briefly to restore its smoothness.