Always vegetarian, often vegan


Custard to fill your pies, your shoepastry and serve with a crumble. This recipe helps you make the most delicious custard of all.


Creamy custard for cakes and profiteroles, among other things.
Bereiding 15 minutes
Course: Cake
Cuisine: Dutch
Keyword: creamcheese, custard


  • 500 ml milk
  • 1 tsp vanilla extract
  • 100 gr sugar
  • 2 egg yokes
  • 45 gr cornstarch


  • Heat 450 ml of milk and the vanilla extract in a saucepan and bring to the boil.
  • Put the remaining milk, sugar and egg yolks in another bowl. Beat the whole thing well. Then add the cornstarch and mix well.
  • When the milk with vanilla extract boils, remove it from the heat.
  • Pour half of the milk into the egg yolk/sugar mixture and mix.
  • Then pour this in its entirety back into the pan with the milk and bring to the boil. Keep stirring.
  • The whole is getting thicker and thicker. Let it cook for 1 to 2 minutes.
  • Place the pastry cream in a bowl and cover with a piece of plastic wrap. This should be pressed onto the cream to prevent a skin on the cream during cooling. When it has cooled down enough, it can be kept in the fridge until use.
  • Stir well before use to make the custard creamy again.
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