Recipe search|Sign in
Back

easy &quick

Bake Stable Custard Cream

QimiQ Benefits

  • Full creamy taste with less fat and cholesterol
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Quick and easy preparation
  • Deep freeze stable

Minutes

15

Difficulty

easy

Bake Stable Custard Cream
Bake Stable Custard Cream

Ingredients

For 1 recipe

  • 250g

    QimiQ Whip Pastry Cream

  • 60ml

    Milk

  • 70g

    Butter

  • Pulp from 1 vanilla pod

  • 60g

    Sugar

  • 113g

    Pasteurised whole egg

  • 12g

    Corn flour / starch

  • 16ml

    Water

Preparation

  1. Place the milk, QimiQ Whip, butter, vanilla and sugar into a saucepan. Bring to the boil and remove from the heat.
  2. Add the water to the corn flour and mix to a thick paste. Add the egg and corn flour paste to the QimiQ mixture and heat up to 80° C, stirring constantly.
  3. Vacuum whilst warm and store chilled (can be kept chilled for up to one month).
  4. Whisk to the required volume before using.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.