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Custard Cream Recipe
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4.34 from 33 votes

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.
Cook Time10 mins
Course: Dessert
Keyword: cream, dessert
Servings: 4 bowls
Calories: 516kcal


  • 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