Bake Stable Custard Recipe
This Bake Stable Custard Recipe is a thick, creamy and lightly sweetened custard. It is called Bake Stable Custard because it can be baked in the oven along with your pastries or desserts and still hold its shape. This custard doesn’t curdle in the oven and it doesn’t turn completely liquid and run out everywhere either when baked. It can also be used as a filling for custard slices or anything similar as it’s incredibly thick and can be sliced and hold shape. Bake stable custard is also sometimes called pastry cream or creme patissiere and can be mixed with lightly whipped cream and gelatin to make creme diplomat.
So how do I make this Bake Stable Custard from scratch?
To begin the bake stable custard, add the milk, sugar and vanilla to a small saucepan and heat on medium until it barely begins to boil. In a small bowl, add the egg yolk and cornflour and whisk together until no lumps remain. Remove the hot milk from the heat and add a ladle full of milk into the yolks. Whisk briskly and return the liquid to the saucepan. Whisk together and cook on a low heat whisking constantly for another 3-4 minutes until the custard has thickened. Remove from the heat and whisk in the butter. Pour into a bowl and place cling film directly onto the surface of the custard. Leave to cool before using or storing in the fridge in an air tight container for up to 5 days.
Frequently Asked Questions
Add to brioche buns, danishes or inside of croissants before baking. You can also use it as a filling for cakes, doughnuts, eclairs, custard slices, fruit tarts etc.
This custard is a lot thicker than your average custard due to the addition of cornflour and butter. It is cooked so that is stays very thick and holds its shape, even when baked. A regular custard is much thinner in consistency and will not hold its shape when baked, it may even become curdled when baked at higher temperatures.
Absolutely you can but the custard will be even thicker as a result and have an even richer taste and mouthfeel. I would recommend only replacing half of the milk with cream at most.
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Bake Stable Custard
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Bowl
- 1 ladle or big spoon
Ingredients
- 250 grams milk or cream
- 45 grams caster sugar
- 1 tsp vanilla paste or extract
- 25 grams cornflour
- 3 egg yolks about 50 grams
- 60 grams butter cubed
Instructions
- In a saucepan, add the milk, sugar and vanilla.
- Heat on a medium heat for 2-3 minutes until the milk starts to bubble right before boiling. Remove from the heat.
- In a small bowl, combine the cornflour and egg yolks by whisking them together.
- Add a ladle of the hot milk to the bowl, whisking briskly.
- Transfer the hot egg mixture back into the saucepan while whisking.
- Turn the heat down to a low or low/medium heat.
- Continue cooking the custard for 3-4 minutes, stirring continously until thickened significantly.
- Once the custard has thickened significantly, remove it from the heat and add the cubed butter. Whisk until the butter has completely melted.
- Pour the custard into a bowl or container and place a piece of cling film directly onto the surface of the custard to prevent a skin forming.
- Allow to cool fully before using or storing in the fridge in an airtight container for up to 5 days.
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