Custard Cream

Makes 3 Cups (516g)
serve with:
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  • 2½ cups (600ml) half and half
  • 6 egg yolks
  • ¼ cup (60ml) sugar
  • 1 teaspoon (5ml) vanilla
  • 1 lemon, grated zest


Combine the egg yolks, sugar and lemon zest. Whisking constantly, slowly add about ½ cup of the warm milk to the egg mixture. Add the egg mixture to the remaining milk in the saucepan and cook, stirring constantly with a wooden spoon, until the mixture thickens. Do not boil.

Remove the custard cream from the heat and add the vanilla. Strain through a fine-mesh sieve into a bowl. Stir occasionally.

Let the custard cool and cover with plastic wrap.

Chill until ready to use.


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