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.