Traditional Custard

Crema Pasticcera Classica
Custard is undoubtedly the master of creams in pastry. We all know the essential ingredients: Yolks, sugar, milk, starches, but few know that the recipe can be adapted according to individual needs. The recipe I am proposing on this page is the Classic Custard, perfect for filling cakes and pies, whether natural or flavored with chocolate or dried fruit pastes. As I explain in detail in the Pastry School dedicated to the Custard, I recommend using corn starch and rice starch to thicken your cream.
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Preparation: 15 minutes
Cooking: 20 minutes
Total Time: 35 minutes
Servings: 1800 gr of Custard


  • Steel Pan


  • 1 l Whole Milk
  • 300 gr Egg Yolks (about 15 Yolks)
  • 320 gr Granulated Sugar
  • 50 gr Rice Starch
  • 50 gr Corn Starch
  • 1 pod Vanilla
  • 3 gr Salt

For Sanitize the pan

  • 20 gr Food-grade Alcohol


  • Bring the milk and the salt to a boil.
  • Mix the egg yolks 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: 2kcal | Carbohydrates: 0.3g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 1mg | Sugar: 0.2g

Translated from Italian with Love

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