Custard without cream: the basic dessert recipe that everyone will love
Custard without cream is one of the fundamental preparations of home baking, a velvety and fragrant cream that lends itself to countless uses: filling cakes, tarts, cream puffs, or simply enjoying by the spoonful.
Unlike other custards, it doesn't require cream, making it lighter and more digestible, but no less creamy. Its silky texture is created by the perfect balance of milk, egg yolks, sugar, and starch, which when cooked transform into a delicately flavored delight.
It's perfect for those who want a wholesome dessert without feeling heavy, and can be flavored with vanilla, lemon, or orange to suit your taste. Once you try it, you'll never buy the commercial version again.
Custard without cream: here's the recipe
This recipe is designed for those looking for a simple and versatile cream base, suitable for vegetarians and, with the use of plant-based milk, even vegans. Naturally gluten-free when using cornstarch instead of flour, it's ideal for those with gluten intolerances. The secret lies in slow cooking and constant stirring, which prevent lumps from forming. Here are the ingredients for about 500 g of cream:
- 500 ml of whole milk (or plant-based drink)
- 4 very fresh egg yolks
- 100 g of granulated sugar
- 40 g of corn starch (or 00 flour)
- 1 vanilla bean (or 1 teaspoon extract)
- Grated zest of 1 untreated lemon (optional)
- 1 pinch of salt
The step-by-step process
Start by pouring the milk into a heavy-bottomed saucepan. Add the vanilla pod, split lengthwise, and the lemon zest, if using. Heat over medium heat until the milk almost boils, then turn off the heat and let it steep for 10 minutes. Meanwhile, in a large bowl, whisk the egg yolks and sugar until light and fluffy. Add the sifted cornstarch and a pinch of salt, stirring until smooth and free of lumps.
I bring the milk back to room temperature, removing the pod and the rind. I slowly pour the hot milk over the egg yolk mixture, stirring constantly to prevent the eggs from cooking. I transfer everything back to the saucepan and return it to the stove over low heat. I cook, stirring constantly with a whisk, until the cream thickens and coats the surface of a spoon. This will take about 5-7 minutes: it's important not to raise the heat and constantly stir.
Once the custard is ready, I pour it into a cold bowl. To prevent a skin from forming on the surface, I place a sheet of plastic wrap directly on the still-warm custard. I let it cool to room temperature, then refrigerate it for at least 2 hours before using it. The custard without the cream will keep in the refrigerator for 2-3 days.
