Custard Recipes

There are many variations of custard, including baked custard, stove-top custard, and custard-based desserts like crème brûlée and flan.

To make a basic custard, start by heating milk or cream in a saucepan until it is warm but not boiling. In a separate bowl, whisk together eggs, sugar, and a pinch of salt until the mixture is smooth. Slowly pour the warm milk into the egg mixture, whisking constantly, to temper the eggs and prevent them from curdling.

Return the mixture to the saucepan and cook it over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let the mixture boil, as this can cause the eggs to curdle.

Once the custard has thickened, remove it from the heat and stir in vanilla extract or other flavorings, if desired. Pour the custard into serving dishes and refrigerate it until it is chilled and set.

Custard can be served on its own or used as a filling for tarts, pies, or pastries. It can also be flavored with ingredients like chocolate, fruit puree, or spices to create a variety of different desserts. Whether you prefer it warm or cold, custard is a classic dessert that is sure to please.



  • 245 grams of milk
  • 75 grams of sugar
  • 1 vanilla pod(s)
  • 2 + 1 egg yolk(s)
  • 22 gram(s) cornstarch
  • 1 puff pastry
  • 8 apricot(s) in syrup
  • 1 jam
  • 1 icing sugar


– Bring 225g of milk to the boil with 40g of sugar and the vanilla pod
– Whisk 35g of sugar with the yolks, add the cornflour and 20g of milk
– Pour the 1st mixture on top and put everything back to thicken.
– Film and book at least 2 hours.
I used herta treasure grandma puff pastry
– make an eight-pointed star in the center of the dough
– place the dough on the crown pie mold
– spread the pastry cream on the dough
– place 8 apricot halves on the cream
– bring the branches of the star to the edge of the pie dough (as in the header photos)
– brush the dough with an egg yolk


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