Golden Egg Custard Cream
A rich and silky egg custard cream, slowly cooked to achieve a luscious, spreadable texture. Perfect as a homemade pie filling or enjoyed on its own as a comforting dessert. Made with pantry staples you already have on hand.
🛒 Ingredients
10 servings
- 6 whole eggs, strained through a fine sieve
- 4 cups granulated sugar
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a heavy-bottomed saucepan, combine the strained eggs, sugar, milk, and butter. Stir gently until the mixture is fully blended and smooth.
- 2
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 20-25 minutes.
- 3
Remove from heat and stir in the vanilla extract until evenly incorporated throughout the cream.
- 4
Pour into a serving dish or individual cups. Allow to cool at room temperature before refrigerating and serving as a dessert or pie filling.
💡 Chef's Tip
Always strain your eggs through a fine sieve for an ultra-smooth, lump-free cream. Keep the heat low and stir continuously — patience is the key to a perfectly silky texture.
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