[VIDEO] Easy Cardamom Custard Pastry Cream

This Cardamom Custard Pastry Cream is a unique variation of a regular Vanilla Pastry Cream. It has the same smooth and creamy texture but with a nice Cardamom flavor which makes the flavor more interesting.

I love custard, or any dessert that uses custard. Custard cream is a great way to lighten up and make the dessert fun and delicious. Use as filling for Profiteroles, Eclairs, filling for bread, tart, or spread them on cakes. They are creamy but not too sweet which is one of the reason why I love it, not to mention they are easy to make.

Cardamom Custard

What is Pastry Cream?

Custard Cream of Pastry Cream is a custard base filing used for Cream Puff, Eclairs or Tarts. It is made by mixing and cooking the Cream, Egg, Sugar, Flour, Salt and Cornstarch until it turns into a thick smooth consistency. It can be made plain, like the classic Vanilla Pastry Cream, or you can transform it into a decadent Chocolate flavor or Caramel flavor.  

Cardamom Custard
How to Make Cardamom Custard Pastry Cream

How to Use Cardamom Custard Pastry Cream

Use it the same way you use regular custard pastry cream. Use it for tarts, cream puff, eclair, cakes, pancakes, cupcakes or anything you can smother it on. It is absolutely delicious, crazy delicious.

Ingredients for Cardamom Custard Pastry Cream

  • Full Fat Milk or Heavy Cream or combination of both: This is the base liquid ingredient that will make the Pastry Cream creamy. Although you can use non-dairy milk, pastry cream is best enjoyed when made using liquid with high fat content. You can use full fat milk, heavy whipping cream (35%) or combination of both.
  • Granulated Sugar: – to give slight sweetness to the Pastry Cream. We are only using a small amount because Pastry Cream is not a sweet filling.
  • Flour & Cornstarch: This will thicken the Pastry Cream, combination of both is necessary to get a nice smooth and thick filling. Do NOT substitute one with the other.
  • Egg Yolk – Is what make this into a Custard filling. Without the egg yolk, it is not a Custard filling. Do NOT substitute by using an entire egg as it will not give a smooth texture as when you use pure egg yolk.
  • Vanilla Extract – For flavoring. Can be substituted with Almond Extract. If you want to make a different flavor such as Chocolate Pastry Cream or Caramel Pastry Cream, check the RECIPE HERE
  • Salt – Adds taste
Cardamom Pastry Cream By  SweetNSpicyLiving

How to Make Cardamom Custard Pastry Cream

As I mentioned above, the process is the same as making regular Custard Pastry Cream. I have here a short video to show that. The only difference is that we are using coconut cream instead of whipped cream.

To make the pastry cream, you only need the egg yolk. Set aside the egg white for use in other recipes.

First, pour the coconut milk in the pan and simmer in a VERY low heat. You do not want it boiling, just warm. Stir from time to time to avoid forming a film on top. You can also cover the pan slightly so the top doesn’t get film or skin forming.

Next mix the sugar and egg yolk in a bowl until it is light and runny, and pale yellow in color. Mix until so don’t see as much sugar granules. I like using caster sugar because it has a finer texture and it dissolves easily. If you do not have caster sugar and you have a mini (or big) food processor, you can make your own by simply processing them until it becomes fine texture. If you do not food processor, you can use granulated sugar. Just mix longer so the sugar dissolves better. Once that step is done, sift the all-purpose flour, cornstarch and salt to the mixture and continue mixing.

Transfer the mixture in a container with lid. Cover the top with the lid slightly open to allow it to cool down without making the top dry. Once cooled down, keep refrigerated at least 4 hrs, overnight recommended. Chilling is a MUST to allow the consistency to thicken. This is most important if you are using it as filling for tarts, cream puff, eclair, cakes and cupcakes. Otherwise, if you are using it to pour on top of a cake, use it while farm for a smooth coating.

Ingredients:

  • 330g (1 1/3 cup) Whipping Cream or Full Fat Milk
  • 2 Medium Eggs
  • 90g (1/4 cup + 2 tablespoon) granulated Sugar
  • 2 1/2 tablespoon Cornstarch
  • 1 teaspoon Cardamom Powder
  • Pinch of Salt

If Making For Eclair or Profiteroles Filling:

  • 1/4 cup Whipping Cream (Liquid whipping cream in a carton or you can use store-bough ready to use whipped cream in a tub or can)
  • 1 tablespoon Icing Sugar

Instructions:

  1. In a saucepan, transfer the all-purpose flour, sugar, cornstarch, cardamom and salt. Mix to combine.
  2. Add the eggs, cream/milk and stir.
  3. Keep whisking constantly until the pastry cream becomes thick but NOT lumpy. Normally, it starts to thicken at 5 minutes time, when this happens, continue stirring it. You still want it smooth and a little bit runny. It will get thicker as it cools.  You have over cooked it if you noticed it lifting away from the side or pushing away from the bottom of the pan when you scrape it. If necessary pour through a strainer to get rid of the lumps.
  4. Transfer in container with a lid. Cover with the lid slightly open to allow the steam to come out. Once completely cooled, cover and refrigerate until firm, about 4 hrs, overnight recommended. This can be made up to 3 days ahead. Always keep refrigerated.  Whisk or stir before using to get rid of any lumps that may have formed.
    • If using for pouring on top of a cake, it is highly recommended to pour it on top while warm so it spread evenly and smoothly

How To Make a Fluffy and Light Eclair and Profiteroles Filling

So the secret… Whipping Cream! Yes, a simple addition of whipping cream can make a huge difference in the consistency and texture of pastry cream. When I was starting to learn how to bake and I was new to about almost everything about baking, Pastry cream is one thing that really captured my interest. I am a huge fan of Cream Puff (Profiteroles) and I drool over the smooth and light custard filling of this pastry. They are absolutely delicious, smooth, creamy and light. So when I tried to re-create it at home, I made a Custard Pastry Cream (this very same recipe) and used it as a filling. However smooth it was, I was disappointed because I was imagining something like a store-bought custard filling texture, and it was not like that. That is when I started experimenting on it to make it light and fluffy, and the secret and magic ingredient that was able to transfer this Pastry Cream to a light and fluffy texture is the Whipping Cream. Here’s how you do it.

  • Make the base Pastry Cream (Regular, Coconut or cardamom)
  • Make the Whipped Cream (or you can use store-bought ready to use whipped cream in a tub or can)
  • Fold the whipped cream into the chilled Pastry Cream
  • Chill for 30 minutes then whip until light and fluffy

Lumps in the custard could form if you do not continuously stir it while cooking. If this happens, pass the custard through a strainer to remove any lumps that may have formed.

For Use in Tart:

If pastry cream will be used as tart filling, let cool slightly then pour into a pre-baked tart shell. It is important to pour it while it is slightly warm so that it will be easier to spread and you will get a smoother and more leveled filled tart. If using when cold, spread into a pre-baked tart shell and use a spoon or spatula to level the top.

For Use in Eclair or Profiteroles

  • Make the base Pastry Cream (any flavor). I have the recipe below. It’s advisable to make it a day before and keep it refrigerated so that it thickens. Or if you do not have that much time, at least chill it for 1 hour in the refrigerator until it thickens.
  • Make the Whipped Cream: You can also use store-bought whipped cream. Pour 1/4 cup of whipping cream in a bowl and add 1 tbsp of icing sugar. Whip until thick and fluffy, about 1 – 2 minutes.
  • Fold the whipped cream to the chilled pastry cream: I added the measurement in my post, but I strongly recommend that you add it gradually because the consistency of your Pastry Cream could vary with mine, or it could vary every time you make it. You don’t want to add to much cream as it will be some too runny. So gradually add the whipping cream (2 tbsp at a time). 
  • Chill for another 30 minutes then Whip:  Using a hand-mixer, whipped the chilled Pastry Cream for 1-2 minutes. Monitor the consistency as it changes color to pale yellow. You want a smooth shiny texture, and consistency that is thick and doesn’t easily fall of the spoon when you turn the spoon upside down. It’s more like a whipped cream frosting consistency that is smooth like this photo.

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

Small Batch Cardamom Custard

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