Explore the decadent world of custards and creams, where rich flavours and smooth textures elevate baked goods to luxury level. 

So you’ve perfected your baked goods, from golden éclairs to delicate pie shells and even the tall sponge cakes. Now is the moment to use the magic of custards and creams to enrich, fill and complete your masterpieces. 

The unsung heroes of baking are these velvety wonders which transform “pretty good” into “utterly divine”. Additionally, they’re quite simple to learn despite their sophisticated names. One mouthful at a time, let’s explore these fantastic fillings, sauces and toppings!  

Ace your base 

Stay calm and whisk on 

Custards reward patience and demand attention. Don’t leave the pot once your custard is on the go or you could risk curdling, boiling over or burning the custard.   

Temperature is key 

Constant whisking and low heat avoid heartbreak, also known as curdling. If the heat was too high, remove your pot or bowl from the heat and place on a board, while whisking to cool. 

Strain away 

When your custard is cooked to perfection it’s a good idea to pour it through a fine mesh sieve to remove any cooked bits of egg or remaining lumps. You may not see these when cooking, so your strainer is your best friend.  

Chill like a pro

When custards are left to cool without being covered, they develop a film on their surface called a “skin”. The skin won’t disintegrate when you mix the custard, but will turn into small lumps. Not a great texture! To prevent that dreaded skin and those little lumps, press clingfilm directly onto the surface of your custard while hot before setting aside to cool.   

The main characters   

Crème anglaise 

Consider this the cool cousin of custards. A smooth, pourable sauce that’s ideal for drizzling over puddings. A delicate dance between milk, egg yolks, sugar, and a dash of vanilla is all that is required. The cooking game is low and slow as the mixture should never boil. This will result in a runny, coating sauce with a velvety texture. 

Crème pâtisserie

A bougie-named kitchen workhorse, often also called crème pat. Fruit tarts, cream puffs and éclairs all feature this rich, pipeable custard. Its secret weapon is cornflour, which guarantees a consistency that is perfect for layering with cakes or pasties. Some elbow grease is required (constant whisking is needed to avoid any lumps forming), but it’s well worth the workout! 

Diplomat cream

A light, dreamy blend of crème pâtisserie combined with whipped cream, resulting in what we can only call a vanilla dream. Use this stable filling in custard slices and trifles; it’s the fluffiest filler, and it steals the spotlight in almost any bake.  

Sabayon

This multipurpose wonder is the group’s extrovert, a frothy custard. Sabayon is made by gently heating sugar and egg yolks until they form a literal cloud of delicate foam. Serve with sweet biscuits, poached fruit or any crumble. 

Chantilly cream

Chantilly cream – the simplest of all – is airy, sweet and vanilla-kissed. Whipped cream is glammed-up with fine sugar and vanilla to create a delicious topping that adds that special touch to any baked dessert!  

Chantilly cream 

Makes about 1 ½ cups  

It is thought that the famous chef François Vatel popularised chantilly cream at the Château de Chantilly in 17th-century France. 

Ingredients 

1 cup (250ml) whipping cream, cold
3 Tbsp (45ml) icing sugar, sifted
1 tsp (5ml) vanilla extract

Method

1. Pour the cream into a large glass bowl. 
2. Whip the cream to soft peaks using an electrichand mixer. 
3. Add the icing sugar 1 Tbsp (15ml) at a time while whipping. 
4. Add the vanilla and whip until stiff peaks.  

Orange crème pâtisserie 

Makes about 2 ½ cups  

This orange crème pâtisserie is fresh and velvety, adding a zesty burst of flavour and creamy decadence to any cake, making it an instant showstopper! 

Ingredients 

1 2/3 cups (400ml) full-cream milk
1 large orange, zested and juiced
4 large egg yolks
1/3 cup (80ml) sugar
1/3 cup (80ml) cornflour
2 Tbsp (30ml) butter

Method

1. Heat the milk and orange zest in a pot on a low heat until just warm and steaming slightly (this process is called scalding the milk.) 
2. Beat the egg yolks and sugar in a large mixing bowl until light and fluffy, about
   3 minutes. 
3. Pour  of the warmed milk into the egg mixture while whisking. 
4. Add the egg mixture into the pot with the remainder of the milk; mix and heat on a low to medium heat (this process is called liaising). 
5. In a small bowl, mix just enough water with the cornflour to create a slurry.  
6. Add the cornflour slurry to the milk mixture while whisking. 
7. Add in the juice. 
8. Cook the custard for about 10-15 minutes while stirring regularly to avoidburning. The custard should bubble to ensure the cornflour is cooked.  
9. Once the custard is cooked and has a smooth texture, remove from the heat.  
10. Add the butter and mix through for a velvety texture. 

Words: Lichelle May
Photographs: Fresh Living Magazine 

Also read: Key baking hacks you need to know