Vanilla Custard Cream

"Whether you call it custard cream, pastry cream or crème patissière, the same directions apply to all. The only difference is that a crème patissière used for cake filling should be a bit thicker which implies the use of 2 extra tablespoons of cornstarch. Enjoy the video and please leave your suggestions."

Ingredients:

2 1/8 cups  (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract

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Egg-less Chocolate Custard Cream

Super Mom egg-less custard cream is amazing with pound cake!

Ingredients

2 cups milk
3 tbsp flour
1 cup sugar
4 tbsp cocoa powder
1 tsp butter
2 tbsp Wiskey
A marble pound cake 

Directions

• In a sauce pan, pour the milk and add the flour. 
• Keep whisking and place over high heat.
• Add the sugar and bring to the boil, then reduce to low heat while stirring constantly.
• Add the rest of the ingredients and keep stirring until the mixture thickens about 10 minutes.
• Remove from heat and allow to cool.
• Cut your pound cake into 3 layers, spread the egg-less custard, put the layers all together and frost the cake with the same custard cream. 
• Chill for 1 hour before serving. 
• Serve it cool.

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