Greek Custard Cream - (Thick Pastry Cream)
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Servings: 4 bowls
- 1 liter fresh milk
- 250 grams /9 oz sugar
- 4 medium-sized eggs
- 60 grams /2 oz cornstarch
- ½ teaspoon vanilla extract
In a cooking pot combine milk, sugar, and vanilla extract. Warm up the mixture over medium heat.
In a small bowl whisk together the eggs with the cornstarch.
Once the milk gets steamy hot (right before it starts boiling) remove from heat, and using a ladle start pouring it SLOWLY into the egg mixture while whisking the eggs constantly.
Once you have transferred half of the milk into the eggs, pour the mixture back in the pot.
Whisk constantly over medium heat until the cream starts to thicken.
OPTIONAL: At this point, you may add the butter or any other flavoring you like.
Remove from heat and serve in small bowls. Or let it reach room temperature before refrigerating and using it as a dessert filling.
Calories: 516kcal | Carbohydrates: 89g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 189mg | Sodium: 172mg | Potassium: 391mg | Fiber: 1g | Sugar: 75g | Vitamin A: 643IU | Calcium: 307mg | Iron: 1mg