Greek cream custard is a wonderfully smooth and creamy dessert that can stand on its own or be used in a variety of ways in the world of pastries. This recipe offers a luxurious and velvety texture, making it the perfect base for many desserts. The custard is flavored with vanilla extract, which complements the richness of the milk, eggs, and sugar, while cornstarch provides the ideal thickness without making the custard too heavy.

Photo bypinterest

One of the best aspects of this Greek cream custard is its versatility. It can be served warm as a comforting dessert on its own or chilled and paired with fruits, pastries, or even cakes. The custard also functions beautifully as a filling for tarts, eclairs, or cream puffs, bringing a rich, smooth texture to any dessert. You can layer it between sheets of filo pastry for a Greek-inspired mille-feuille or use it as a topping for pancakes or waffles.

Beyond its use in pastries, this custard can be paired with other elements for a well-rounded dessert. Try serving it alongside fresh berries for a lighter option, or drizzle it before it sets over bread pudding for an added layer of flavor. Its mild sweetness and creamy consistency make it an excellent companion to bolder flavors like cinnamon, chocolate, or even citrus zest. Whether used as a filling, topping, or standalone dessert, this Greek cream custard is sure to elevate any dish.

Nutritional Information (Per Serving, Based on 8 Servings):

• • - Calories: 250 kcal
  • - Protein: 6g
  • - Carbohydrates: 38g
  • - Fat: 8g
  • - Fiber: 0g
  • - Sugars: 34g
  • - Sodium: 90mg

Storage Information:

Store the custard in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring frequently to avoid curdling. You can also freeze the custard for up to 1 month. Thaw in the refrigerator overnight before using it as a filling or sauce.

Photo bypinterest

Greek Cream Custard Recipe

For the custard:

• - 4 1/4 cups (1 liter) fresh milk
• - 1 1/4 cups (9 oz) sugar
• - 4 medium-sized eggs
• - 1/2 cup (2 oz) cornstarch
• - 1/2 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, heat the milk over medium heat until it begins to steam, but don’t let it come to a boil.

2. In a separate bowl, whisk together the sugar, eggs, and cornstarch until smooth and pale in color.

3. Once the milk is heated, slowly pour about 1/2 cup of it into the egg mixture, whisking constantly to temper the eggs and avoid curdling.

4. Gradually pour the egg mixture into the saucepan with the remaining milk, stirring continuously.

5. Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.

6. Remove the saucepan from heat and stir in the vanilla extract.

7. Pour the custard into a large bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool slightly before serving or refrigerating.

This Greek cream custard is a smooth, rich dessert that can be enjoyed in countless ways. Whether used as a filling for pastries or served on its own with a sprinkle of cinnamon, it’s bound to be a favorite in your home!