Smooth, rich, and comforting — classic custards and creams are the foundation of countless desserts. From pastry cream and crème anglaise to panna cotta and mousse, these silky bases bring depth and texture to your creations.
In this guide, you’ll learn how to make the most beloved custards and creams from scratch — with step-by-step tips to help you get that perfect, melt-in-your-mouth result.
What’s the Difference Between Custards and Creams?
While both are smooth and creamy, here’s how they differ:
- Custards are thickened with eggs or egg yolks (sometimes with starch)
- Creams may be thickened with gelatin, cornstarch, or whipped cream
- Custards are often cooked on the stove or baked
- Creams are often chilled, whipped, or folded
1. Pastry Cream (Crème Pâtissière)
Thick and rich, perfect for filling tarts, éclairs, and cakes.
Ingredients:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 tsp vanilla
- Pinch of salt
- 2 tbsp butter (optional, for richness)
How to Make:
- Whisk yolks, sugar, and cornstarch in a bowl.
- Heat milk until steaming, then temper it into the egg mixture.
- Return to the pan and cook, whisking, until thick and bubbling.
- Remove from heat, stir in vanilla and butter.
- Strain and chill with plastic wrap touching the surface.
2. Crème Anglaise
A pourable, vanilla-scented custard — great over cakes, fruits, or chocolate desserts.
Ingredients:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar
- 4 egg yolks
- 1 tsp vanilla
How to Make:
- Heat milk and cream until warm.
- Whisk yolks and sugar in a bowl.
- Temper with warm milk, then return to pan.
- Cook gently over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Strain and chill.
💡 Do not boil — you’ll scramble the eggs!
3. Panna Cotta
An elegant Italian cream set with gelatin — perfect for layering or unmolding.
Ingredients:
- 2 cups cream (or milk + cream mix)
- 1/4 cup sugar
- 1 tsp vanilla
- 1 envelope gelatin (2 1/4 tsp)
- 3 tbsp cold water
How to Make:
- Soften gelatin in cold water.
- Heat cream and sugar until steaming, remove from heat.
- Stir in softened gelatin and vanilla.
- Pour into molds and chill until set (at least 4 hours).
Serve with berry coulis or caramel sauce.
4. Bavarian Cream
Fluffier than panna cotta, thanks to whipped cream.
Ingredients:
- 1 cup milk
- 3 egg yolks
- 1/3 cup sugar
- 1 envelope gelatin
- 1 cup heavy cream (whipped)
- Vanilla or liqueur
Method:
- Make a custard base with milk, yolks, sugar.
- Add softened gelatin and cool.
- Fold in whipped cream gently.
- Pour into molds or layer in cups. Chill.
Great as a mousse-like filling or served in glasses.
5. Chocolate Ganache Cream
Smooth and decadent — used as a glaze, filling, or spoon dessert.
Ingredients:
- 200g chocolate
- 200ml cream
- 1 tbsp butter (optional, for shine)
How to Make:
- Heat cream until just bubbling.
- Pour over chopped chocolate. Let sit 2 minutes.
- Stir until smooth. Chill to thicken.
Whip for a fluffy texture or pipe into desserts.
Expert Tips for Success
- Always strain creams and custards through a fine sieve for silky results
- Use a thermometer for accuracy (especially for crème anglaise — aim for ~175°F / 80°C)
- Chill completely before serving or using in layered desserts
- Use fresh vanilla, good eggs, and real cream for best flavor
Serving Ideas
- Spoon crème anglaise over warm brownies or poached pears
- Pipe pastry cream into éclairs, cream puffs, or fruit tarts
- Unmold panna cotta onto a pool of raspberry sauce
- Layer Bavarian cream with sponge cake and jam
- Swirl ganache into trifles, cupcakes, or jars
Final Thought: Master the Classics, Create Magic
Classic custards and creams form the heart of fine desserts. Once you master their techniques, you can mix, match, and layer them into endless sweet creations — from bakery-worthy tarts to rich layered treats.
So stock your fridge with cream, grab a whisk, and stir up some silky magic. 🍮🥄✨