Types of Custard (With Recipe Examples)

When it comes to delicious desserts, custard is a versatile sauce that is loved by many. Made with dairy, sugar, eggs, and sometimes cornstarch, custard comes in various types, each with its own unique texture and flavor. In this article, we will explore different homemade custard varieties and provide various custard recipes for you to enjoy.

Custard is the star ingredient in a wide range of dessert recipes. From pouring custard or creme anglaise to pastry cream or creme patissiere, there are numerous types of custards that can be used to create mouthwatering treats. Whether you prefer a silky smooth pouring custard or a thick and creamy pastry cream, there is a custard for everyone’s taste.

Key Takeaways:

• There are various homemade custard varieties that can be used to create delicious desserts.
• Custard is made with dairy, sugar, eggs, and sometimes cornstarch.
• Pouring custard or creme anglaise is a thin and silky custard often used as a sauce or base.
• Pastry cream or creme patissiere is a thicker custard commonly used as a filling for desserts.
• Experiment with different custard types to discover your favorite custard-based desserts.

Pouring Custard or Creme Anglaise

Pouring custard, also known as creme anglaise, is a thin and luscious custard that adds a velvety touch to desserts. Made with dairy, sugar, egg yolks, and flavors like vanilla, pouring custard delights the taste buds with its rich and silky texture. However, unlike other types of custard, pouring custard cannot be used as a filling due to its pourable consistency. Instead, it is commonly used as a delectable sauce or a base for various custard-based desserts.

Why is it called Creme Anglaise?

The French term “creme anglaise” translates to “English cream,” referring to the English origins of this custard. Creme anglaise is often a go-to choice in French cuisine for its delicious flavor and ability to beautifully complement many dessert dishes.

With its smooth and indulgent texture, pouring custard or creme anglaise elevates desserts to a whole new level of deliciousness. So whether you’re drizzling it over a warm slice of pie or using it as a decadent base for a custard tart, creme anglaise is a custard variation that continues to captivate dessert lovers worldwide.

Pastry Cream or Creme Patissiere

Pastry cream, also known as creme patissiere, is a luscious and velvety custard that is widely used as a filling for a variety of desserts. Whether it’s a classic fruit tart, a decadent cake, delicate eclairs, or fluffy profiteroles, pastry cream adds a creamy and indulgent element to these sweet treats.

Made with a combination of milk, sugar, eggs or egg yolks, and aromatic vanilla, pastry cream is a versatile custard that can be flavored with other extracts, such as almond or citrus, to suit different dessert recipes. To achieve the thick consistency necessary for filling, cornstarch or flour is added, giving pastry cream its smooth and creamy texture.

One of the key steps in preparing pastry cream is tempering the eggs with the hot milk mixture to ensure a silky smooth custard without any scrambled eggs. By gradually adding the hot milk to the egg mixture while stirring continuously, the eggs gradually warm up, achieving a smooth and creamy custard base.

Once the custard is cooked, it needs to be cooled and whisked to achieve a perfect creamy consistency before being used as a filling. This ensures that the pastry cream will hold its shape and provide a delightful burst of flavor with every bite.

Pastry cream can be used in its natural vanilla flavor, or additional ingredients like chocolate, fruit puree, or liqueurs can be added to create unique variations. Its rich and luxurious taste pairs well with a wide range of dessert components and can elevate any sweet creation into a heavenly experience.

“Pastry cream is the soul of many classic French desserts. Its creamy texture and delightful flavor make it an essential component for creating irresistible pastry masterpieces.” – Pastry Chef Sophie Leclerc

Benefits of Using Pastry Cream:

• Provides a smooth and creamy texture
• Enhances the flavor profile of desserts
• Acts as a binding agent for other ingredients
• Adds a touch of elegance and sophistication

Tips for Working with Pastry Cream:

1. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming while cooling.
2. Chill the pastry cream thoroughly before using it as a filling to ensure it holds its shape.
3. Use a piping bag or a spoon to fill pastries or cake layers with pastry cream for precise and even distribution.
4. Experiment with different flavorings, such as coffee, citrus zest, or extracts, to create unique variations of pastry cream.

A dollop of velvety pastry cream adds a touch of decadence to any dessert.

Chantilly Cream

Chantilly cream, although not technically a custard, is often used alongside custards as a topping or filling for desserts. It is simply sweetened whipped cream and can be stabilized with gelatin. Chantilly cream adds a light and creamy element to custard-based desserts.

Chantilly cream, also known as whipped cream or crème Chantilly, is a classic accompaniment to many custard-based desserts. It is made by whipping heavy cream and sweetening it with powdered sugar. The addition of vanilla extract or other flavorings can enhance the taste of the cream.

This fluffy and decadent cream is often used to top desserts like pies, tarts, cakes, and parfaits. Its light and airy texture provides a delightful contrast to the richness of custard-based desserts. Chantilly cream can also be piped into pastries or used as a filling between layers of cake.

While Chantilly cream is delicious on its own, it can be further stabilized by adding gelatin. This ensures that the cream maintains its shape and doesn’t deflate or melt easily. Gelatin is dissolved in a small amount of water, heated, and then slowly incorporated into the whipped cream.

To make Chantilly cream, follow these simple steps:

1. Chill a mixing bowl and whisk in the freezer for about 10 minutes to help the cream whip faster.
2. Pour cold heavy cream into the chilled bowl.
3. Add powdered sugar to the cream, starting with a small amount and adjusting to taste.
4. Add vanilla extract or any other desired flavorings.
5. Whip the cream using an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip, as the cream may turn buttery.
6. If desired, dissolve gelatin in water according to the package instructions and heat it gently.
7. Slowly drizzle the gelatin mixture into the whipped cream while continuing to whip until stiff peaks form.

Chantilly cream can be stored in the refrigerator for up to 24 hours. It is best to whip the cream just before serving to ensure its lightness and texture.

With its smooth and creamy consistency, Chantilly cream is the perfect complement to custard-based desserts. Its versatility and ability to elevate a wide range of sweet treats make it a favorite among bakers and dessert enthusiasts.

Baked Custards

Baked custards are a delightful variation of custard that is cooked or finished cooking in the oven. These thinner uncooked custards are baked until set, resulting in a perfect silky texture without curdling. Baked custards can be a wholesome dessert choice and are often enjoyed as standalone treats or used as fillings for pies and tarts.

Examples of baked custards include the classic French dessert, creme brulee, with its creamy custard base topped with a caramelized sugar crust. Baked custard pie fillings, such as the traditional custard pie or coconut cream pie, are also popular choices. Another well-loved option is flan or creme caramel, a silky custard dessert with a caramel sauce.

To achieve the perfect baked custard, it’s crucial to control the baking time and temperature. This ensures that the custard sets properly without becoming curdled or overcooked. The custard should have a smooth and velvety texture that melts in your mouth, providing a delightful contrast to the caramelized or crunchy topping.

Tips for Baking Custards:

• Use a water bath: Placing the custard-filled ramekins or baking dish in a larger pan filled with hot water helps distribute the heat evenly and prevents the custard from overcooking.
• Check for doneness: Gently shake the ramekins or baking dish to check if the custard is set. It should have a slight wobble, similar to a jelly-like consistency.
• Cool gradually: Once the custards are baked, allow them to cool gradually at room temperature before transferring them to the refrigerator. This helps avoid any sudden temperature changes that may cause the custard to crack or become watery.

Enjoy the rich and comforting flavors of baked custards as a delicious dessert option. Whether you’re a fan of the classic creme brulee or crave the smooth custard fillings in pies and tarts, these baked custards are sure to satisfy your sweet tooth.

Set Creams

Set creams, such as panna cotta, are a delightful variation of custards. While they do not contain eggs and are technically not custards, they offer a similar texture to baked custards when prepared correctly.

Panna cotta is a popular and refreshing dessert option that can be flavored with various ingredients like fruits or spices. It is made by adding just enough gelatin to achieve a wobbly texture, creating a delicate balance between creaminess and firmness.

With its smooth and silky consistency, panna cotta provides a satisfying mouthfeel that is pleasantly velvety. While it may not fit the traditional definition of custard, panna cotta is a delightful treat that brings together the best elements of custards and gelatin desserts.

Bavarois or Bavarian Cream

Bavarois, also known as Bavarian cream, is a delightful custard-based dessert that is set in molds. This creamy and luscious treat starts with a creme anglaise base, a smooth custard made with milk, eggs, sugar, and vanilla. To give the bavarois its firm texture, gelatin is mixed into the creme anglaise. The final step involves folding in whipped cream, which adds richness and lightness to the custard.

Similar to panna cotta in terms of texture, bavarois stands out with the addition of custard and whipped cream, lending it a luxurious and velvety mouthfeel. Its elegant presentation often involves setting the bavarois in a fluted mold, which creates a beautiful pattern upon unmolding.

Bavarois offers endless possibilities for flavor variations. From classic vanilla to chocolate, fruit-infused, or even coffee-flavored, this custard-based dessert can be tailored to suit any taste preference. It can be served on its own or as part of a larger dessert creation, such as a cake or tart.

Next, we’ll explore the indulgent world of cremeux, a thick and creamy custard that is ideal for fillings or garnishes.

Cremeux

Cremeux is a deliciously thick and creamy custard that is commonly used as a filling or garnish for desserts. Its velvety texture and rich flavor make it a favorite amongst dessert lovers. Cremeux is made by combining creme anglaise, a classic custard base, with the addition of chocolate. This not only adds depth of flavor but also helps to thicken the custard. While dark chocolate is typically used, white chocolate can also be used for a different flavor profile.

One of the great things about cremeux is its versatility. It can be used as a filling for cakes, tarts, and pastries, or even enjoyed on its own as a decadent dessert. Cremeux can be piped into dessert cups or spread onto cakes, allowing for endless creative possibilities.

When refrigerated, cremeux will firm up, providing a more solid consistency that can be easily sliced or shaped. However, when served at room temperature, it regains its smooth and creamy texture, melting in your mouth with each delightful bite.

Below is a table summarizing the key characteristics and uses of cremeux:

With its luscious texture and indulgent taste, cremeux is sure to elevate any dessert it is added to. Whether you’re a chocolate lover or simply appreciate a creamy and decadent treat, cremeux is a custard variation that you won’t want to miss.

Diplomat Cream

Diplomat cream is a delicious custard-based filling that combines the richness of pastry cream with the lightness of whipped cream or creme chantilly. This versatile cream adds a delightful creamy texture to various desserts, making it a popular choice among pastry chefs.

To create diplomat cream, you can adjust the ratio of pastry cream to whipped cream according to your preference. This allows you to customize the cream’s richness and lightness. Additionally, adding gelatin to the mixture provides extra stability, ensuring that your desserts hold their shape.

Diplomat cream is commonly used as a filling for pastries such as choux pastry and eclairs. Its smooth and creamy consistency complements these delicate treats, adding a luscious touch to each bite.

Let’s take a look at a table below that summarizes the key characteristics of diplomat cream:

Note: The table above provides a concise summary. The detailed recipe for diplomat cream will vary based on individual preferences and specific dessert requirements.

Now that you understand the versatility and characteristics of diplomat cream, you can confidently incorporate it into your dessert creations. Whether you’re making eclairs, cream puffs, or other pastries, diplomat cream will elevate your desserts to a whole new level of deliciousness.

Creme Mousseline

Creme mousseline is a delicious and versatile type of custard that is perfect for creating decadent and visually stunning desserts. It is a richer and more stable version of diplomat cream, making it ideal for layer cakes, Swiss rolls, cupcakes, and other cake-based treats.

To prepare creme mousseline, start by making a smooth and creamy pastry cream. This custard base is created by heating milk with sugar and vanilla until simmering. In a separate bowl, whisk together egg yolks and cornstarch until well combined. Gradually pour the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.

Once the pastry cream has thickened, remove it from the heat and let it cool to room temperature. It’s important to cover the surface of the custard with plastic wrap to prevent a skin from forming. Once cooled, transfer the pastry cream to a clean mixing bowl.

Now comes the secret to creating creme mousseline: adding room temperature butter. Cut softened butter into small pieces and gradually beat it into the pastry cream until the mixture becomes smooth, fluffy, and spreadable. The butter adds richness and stability to the custard, giving it a luxurious texture and mouthfeel.

Once the creme mousseline is ready, it can be used to fill and decorate various desserts. Its pipeable consistency makes it great for piping decorative borders, swirls, and flowers. The rich and creamy flavor of creme mousseline pairs well with a wide range of cake flavors, fruits, and other fillings.

With its smooth texture, rich flavor, and versatility, creme mousseline is a must-have in any baker’s repertoire. Whether you’re creating an elegant layer cake or a delightful cupcake, creme mousseline elevates the taste and presentation of your desserts to the next level.

Creme Chiboust

Creme chiboust is a delightful custard-based dessert that is commonly used in desserts like St. Honoré cake. This creamy creation is lightened with Italian meringue, adding a fluffy and airy texture to the custard.

To make creme chiboust, Italian meringue is first prepared by whisking egg whites and combining them with hot sugar syrup. The meringue is then carefully folded into cooked and cooled pastry cream, resulting in a creamy and luscious custard.

For added stability, gelatin can be incorporated into the creme chiboust. This ensures that the custard sets properly and maintains its structure when used as a filling or topping for desserts.

Whether it’s enhancing the layers of a cake, filling delicate pastries, or adding a touch of sophistication to a dessert creation, creme chiboust brings a delightful creaminess and a hint of sweetness to any dish it accompanies.

Summing It Up

Creme chiboust is a delicious custard-based dessert made with Italian meringue and pastry cream. Its light and creamy texture make it a versatile component in a variety of dessert recipes. Whether you’re a pastry enthusiast or a dessert lover, creme chiboust adds an elegant touch to any sweet creation.

Conclusion

Custards are a beloved dessert staple, offering a wide range of flavors and textures to delight the taste buds. From the classic types like pouring custard or creme anglaise, pastry cream or creme patissiere, and Chantilly cream, to the indulgent delights of baked custards, set creams, and other variations, there is no shortage of custard options to explore.

These versatile custards serve as the perfect base for creating a multitude of delicious desserts. Whether you’re filling a tart with silky pastry cream, caramelizing the velvety top of a baked custard, or indulging in a rich and creamy set cream like panna cotta, the possibilities are truly endless.

So go ahead and experiment with different types of custard. Explore the rich and robust flavors of classic custard types or try out some popular custard variations. Whether you’re a fan of the traditional or prefer to explore new and unique dessert creations, custards are sure to satisfy your sweet tooth and leave you craving for more.