Custard with Milk and Starch
A smooth, creamy filling for cakes or pastries. Thickens on the stove, and becomes even richer when cooled.
Updated : 26 June, 2025
Easy
About 5 min.
Ingredients
500 milliliters
Milk
2
Eggs
3 tablespoon
Starch
180 grams
Sugar
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
To ensure your custard turns out perfectly, follow these simple rules: Let the cream base thicken while cooking (the flour or starch must be properly cooked through, but don’t let it burn or clump). The cooked mixture must cool. You can substitute sugar with a heat-stable sweetener.
Preparation
Step 1
You can use milk of any fat content for this cream. Both potato starch and cornstarch are suitable.
Step 2
Pour the milk into a small saucepan or pot and place over heat. Add sugar and stir until it dissolves. Bring the milk with sugar to a boil.
Step 3
Separate the eggs into whites and yolks. Only yolks are needed. Place yolks in a separate bowl and mix with the starch. Add 2-3 tablespoons of milk from the pot to dissolve the starch completely. Add a pinch of vanilla for aroma.
Step 4
Slowly pour the hot milk into the yolk mixture in a thin stream, stirring constantly. You can use a mixer for smoother results.
Step 5
Return the entire mixture to the heat. Stir constantly and cook until it starts boiling and thickens. Once thick, remove from heat and beat with a mixer until smooth.
Step 6
Cover the finished custard with plastic wrap or a lid and let it cool. It will become even thicker as it cools. Optionally, beat again after cooling. Use it as cake filling, pastry cream, or as a dessert on its own. For a more stable cream, add soft butter after cooling - but note it will be richer. Enjoy!