EASY AND QUICK: How to Make Custard Cream

There are many recipes for making custard cream, but the basic ingredients remain the same: milk, sugar, egg yolks, flour, and a pinch of flavoring.  

Then, everything goes into a saucepan to boil, and gradually, the cream forms before our eyes.  

However, nowadays, it’s possible to prepare an excellent custard cream in no time by using our mix, which requires only the addition of water (or milk).  

The result? Excellent. Try it to believe it.  

This modern solution is egg yolk-free and consists of a ready-made blend of sugar, starches, powdered milk, and fats, enriched with specific natural food thickeners like alginates (read more here). The mix has been meticulously designed to deliver great results and a perfect taste.  

How is it possible to make cream this way? You can find out by reading an article dedicated to this topic in our detailed section (click here).  


ADVANTAGES

Here are the key advantages of this product compared to the traditional recipe:  

a) Ease and speed of preparation;  

b) It dissolves (at room temperature, without heating) in water or milk;  

c) It is characterized by its glossy appearance, creamy texture, and delicate flavor;  

d) It prevents the bacterial growth typical of traditional custard cream, staying fresh for several days;  

e) It withstands both **baking** (as a filling for desserts or cakes) and **freezing** for later use.  

The only caution when using the cold custard cream mix is to **avoid using unwashed whisks, spatulas, or containers previously used for flour-based products**. This is because natural enzymes found in flour could cause the cream to separate!  


RECIPE WITH WATER

- Mix: 350 g

- Water: 1000 g


RECIPE WITH MILK

- Mix: 320 g

- Milk: 1000 g


Note: By slightly increasing or decreasing the amount of powdered mix, you can adjust the cream’s consistency to your liking.  

You can find our Quick Custard Cream Mix at the following link: Custard Cream Mix.