Servings: 1 batch
Calories: 1180kcal
Ingredients
- 2 cups Milk ~480g, whole milk recommended
- 4 Egg yolks ~70–80g
- 5 tbsp Cornstarch 35g
- 1/3 cup Sugar ~67g
- 1 tsp Vanilla extract optional
- 1 tbsp Unsalted butter 14g
- 1/2 cup Biscoff spread ~120g, room temperature, smooth
Instructions
- Heat the milk. Add the milk, half the sugar, and vanilla extract (if using) to a saucepan. Heat over medium until it just begins to steam and is close to a boil.2 cups Milk, 1/3 cup Sugar, 1 tsp Vanilla extract
- Prepare the yolks. While the milk heats, whisk the egg yolks, remaining sugar, and cornstarch in a large heatproof bowl until smooth and pale. Add a small splash of the warm milk and whisk until fully combined — this loosens the mixture and makes tempering easier.4 Egg yolks, 5 tbsp Cornstarch
- Temper the eggs. Remove the milk from the heat. Slowly pour it into the yolk mixture in a steady stream, whisking constantly. Don't rush this — pouring too fast can scramble the eggs.
- Cook until thick and bubbling. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until it thickens and begins to bubble. Once bubbling, lower the heat and keep whisking for 30–60 seconds to cook out any raw starch taste.
- Whisk off heat. Remove from heat and continue whisking for another 30–60 seconds. This slightly loosens the cream so it sets smooth and firm, not stiff or lumpy.
- Add the butter. Stir in the butter until fully melted and incorporated.1 tbsp Unsalted butter
- Add the Biscoff. Add the Biscoff spread and give it a minute to warm up from the residual heat, then stir until fully incorporated and smooth.1/2 cup Biscoff spread
- Taste and adjust. Taste and add more sugar or a pinch of salt if needed.
- Cool properly. Transfer to a bowl and press plastic wrap directly onto the surface. Let cool to room temperature, then move to the fridge and seal tightly. You can remove the plastic wrap at this point or leave it on. Keeps for 3–4 days.
Notes
- This recipe yields approximately 2.5 cups of pastry cream.
- You can increase the Biscoff spread by 10–30% for a more pronounced flavor — if you do, reduce the sugar slightly and fine-tune after stirring in the spread.
- To make a softer, spoonable custard for layered desserts or dessert glasses, reduce the cornstarch by 25–50%.
- Macros calculated for full batch excluding vanilla extract, using whole milk and Lotus Biscoff spread standard values.
Nutrition
Calories: 1180kcal | Carbohydrates: 148g | Protein: 22g | Fat: 52g | Fiber: 1g
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