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A close-up of an Italian dessert, Grandma’s Cream (Crema della Nonna), served in a glass cup. The dessert features layers of creamy custard and crumbled biscuits, topped with toasted pine nuts, powdered sugar, and a dusting of cocoa. Additional pine nuts and a spoon with powdered sugar rest on a dark surface in the background.

Grandma's Cream Custard

A basic custard recipe, adaptable to many flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert

Equipment

  • Whisk
  • Saucepan
  • Bowl
  • Plastic Wrap

Ingredients
  

  • Varies Milk Whole milk for richest flavor
  • Varies Cream (heavy or whipping) Heavy cream is thicker; whipping cream is lighter
  • Varies Eggs Fresh eggs work best
  • Varies Sugar (granulated or powdered) Granulated sugar is most common; powdered sugar is often used in frostings
  • 1-2 teaspoons Vanilla Extract Pure vanilla extract tastes best
  • Optional Cornstarch For extra thickness, add slowly to avoid lumps
  • Optional Chocolate Melted, added to warm custard
  • Optional Fruit Puree Added after cooking and cooling
  • Optional, small amount Vinegar Adds a tangy taste

Instructions
 

  • Whisk together eggs and sugar until light and fluffy.
  • Slowly pour in warm milk and cream, whisking constantly.
  • Add vanilla extract.
  • Pour mixture into a saucepan. Cook over medium-low heat, stirring constantly, until thickened (5-10 minutes). Do not boil.
  • Remove from heat, pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface.
  • Refrigerate until completely cool (a few hours).

Notes

Adjust egg quantity for desired thickness. Cornstarch can also be added for extra thickness.
Keyword Cream, Custard