All-Purpose Homemade Custard Cream
A silky, rich custard cream made with condensed milk and just a handful of pantry staples. Ready in 15 minutes and endlessly versatile — use it as a cake filling, layered dessert base, or even a quick homemade ice cream. Once you make it, you'll wonder how you ever managed without it.
🛒 Ingredients
5 servings
- 4 cups whole milk
- 4 tablespoons cornstarch
- 4 tablespoons granulated sugar
- 1 egg yolk, strained
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup light whipping cream (7 oz / 200 g)
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Directions
- 1
Combine the milk, cornstarch, sugar, egg yolk, cinnamon, salt, and condensed milk in a blender. Blend for 30 seconds until completely smooth.
- 2
Pour into a saucepan over medium-low heat. Cook, whisking constantly, until the cream thickens enough to coat the back of a spoon.
- 3
Remove from heat, fold in the whipping cream, and stir until fully incorporated. Allow to cool at room temperature.
- 4
For a layered dessert: alternate layers of cream and ladyfingers in a dish, add diced peaches or canned fruit between layers, top with more cream, and refrigerate for at least 2 hours.
- 5
For a fruit dessert: spoon cooled cream into serving glasses, top with fresh strawberries or mixed berries, and finish with whipped cream.
- 6
For homemade ice cream: transfer the cream to a freezer-safe container and freeze for 3 hours, stirring every hour for a smoother texture.
- 7
For a chocolate version: whisk in 3 tablespoons of unsweetened cocoa powder before cooking.
💡 Chef's Tip
Press plastic wrap directly onto the surface of the cream while it cools to prevent a skin from forming. Keeps refrigerated for up to 3 days. For richer cake fillings, stir in crushed chocolate truffles, caramel bits, or a spoonful of jam once the cream has cooled.
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