Baking Custard

Image of the baking custard on Biancolievito
This Custard has a specific formulation for being baked.
Unlike classic recipes, the quantity of eggs used is lower. Moreover, using whole eggs creates a unique structure in the Custard, limiting its bubbling during baking. Ideal for an excellent cream tart!
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Preparation: 10 minutes
Cooking: 10 minutes
Total Time: 20 minutes
Servings: 1000 gr of Custard


  • 1 l Whole Milk
  • 400 gr Granulated Sugar
  • 300 gr Eggs (about 6 Eggs)
  • 65 gr Rice Starch
  • 65 gr Corn Starch
  • 4 gr Vanilla
  • 3 gr Salt


  • Bring the milk and the salt to a boil.
  • Mix the eggs with the sugar, the pulp of vanilla, and the starches.
  • Dilute the mixture with the boiling milk, pouring it into many times
  • Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
  • Sanitize a steel pan with food-grade alcohol
  • When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.
  • Before using the custard, I recommend you stir it vigorously with a whisk to make it glossy and smooth again.


If you want, you can flavor custard with dried fruit paste, dosing 100gr for 1kg of custard.
Let's learn how to prepare a perfect Custard Professionally! Check out the Biancolievito's Pastry School!

Nutrition Label

Serving: 100g | Calories: 3096kcal | Carbohydrates: 570g | Protein: 70g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 1216mg | Sodium: 872mg | Potassium: 1734mg | Fiber: 1g | Sugar: 452g | Vitamin A: 3240IU | Calcium: 1298mg | Iron: 6mg

Translated from Italian with Love

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