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.

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