+ Cooling time
This fantastic basic recipe for homemade thick custard, is the most popular recipe on our site! Master it and you can use this to fill cakes, tarts, profiteroles or eclairs.
For Italian Custard Cream, fold 300ml softly whipped cream into the beaten custard mixture.
For chocolate custard, stir squares of dark chocolate into the custard once thickened and removed from the heat.
For coconut custard, increase the quantity of milk slightly and add dessicated when warming the milk. Strain before whisking into egg yolks.
© 2015 Dairy Australia