Mary Berry Custard Creams

Mary Berry’s Custard Creams are made with unsalted butter, caster sugar, egg, vanilla extract, plain flour, and custard powder, as well as additional sugar and egg yolks for the crème au beurre. This delightful Custard Creams recipe creates a tasty dessert that takes about 2 hours and 5 minutes to prepare and can serve up to 12 people.

Ingredients Needed

For the Biscuits:

• 100g (3.5 oz) unsalted butter, cubed and softened
• 100g (½ cup) caster sugar
• 1 egg
• ½ tsp vanilla extract
• 175g (1.4 cups) plain flour
• 35g (¼ cup) custard powder

For the Crème au Beurre:

• 65g (⅓ cup) caster sugar
• 2 egg yolks
• 20g (2 tbsp) custard powder
• 150g (5.3 oz) unsalted butter, cubed and softened

How To Make Custard Creams

1. Make the Biscuits: Beat the butter and sugar in a stand mixer on medium speed for 2-3 minutes until light and creamy. Add the egg and vanilla, mixing thoroughly.
2. Form the Dough: Sift in the flour and custard powder; mix by hand to form a crumbly dough. Knead gently on a floured surface until smooth. Avoid overworking.
3. Chill the Dough: Divide the dough in half, shape it into flat discs, wrap, and chill for 1 hour.
4. Cut the Biscuits: Roll out one disc to about 3mm (⅛ inch) thick. Flour the cutter and stamp, cut out and stamp 12 biscuits, flouring as needed.
5. Prepare for Baking: Place biscuits on a lined baking sheet and chill while rolling out the remaining dough for another 12 biscuits. Chill for 30 minutes and preheat oven to 170°C (340°F) / 150°C fan / Gas 3.
6. Bake the Biscuits: Bake for 12-14 minutes until the edges are golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Crème au Beurre: In a small pan, combine sugar and 2 tablespoons of water, bringing it to a boil. Boil until the sugar thermometer reads 115°C (239°F).
8. Whisk the Egg Yolks: In a stand mixer with a whisk, beat egg yolks on low speed. Slowly pour in the hot sugar syrup, then increase speed to high and whisk until thick and ribbons form.
9. Incorporate Custard Powder: Sift in the custard powder and whisk until cool.
10. Add the Butter: Gradually add butter, whisking continuously until fully incorporated. Spoon into a piping bag and chill until ready to assemble.
11. Assemble the Custard Creams: Turn 12 biscuits design-side down. Pipe crème au beurre around the edges and in the center of each.
12. Sandwich the Biscuits: Sandwich with remaining biscuits, design-side up. Chill until the filling is firm.

Recipe Tips

• Chill the Dough Well: Make sure to chill the biscuit dough for at least an hour. This helps the biscuits hold their shape during baking.
• Use a Sugar Thermometer: To get the perfect crème au beurre, use a sugar thermometer to ensure the syrup reaches the right temperature (115°C or 239°F).
• Pipe with Care: When piping the crème au beurre, apply even pressure to create smooth edges. This will help the biscuits look neat when assembled.
• Avoid Overmixing: When making the biscuit dough, mix until just combined. Overmixing can make the biscuits tough instead of tender.

How To Store Leftovers?

• Refrigerate: First, let the leftover Custard Creams cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
• Freeze: If you want to freeze the Custard Creams, place them in a single layer in an airtight container. They can be frozen for up to 1 month. Take them out of the freezer and let them thaw at room temperature for about 30 minutes before enjoying.

Nutrition Facts

Serving Size: 1 biscuit (out of 12)

• Calories: 97
• Total Fat: 5.4g
• Saturated Fat: 3.2g
• Cholesterol: 21mg
• Sodium: 20mg
• Potassium: 31mg
• Total Carbohydrate: 10.8g
• Dietary Fiber: 0.3g
• Sugars: 3.7g
• Protein: 1.2g

Try More Mary Berry Recipes:

• Mary Berry Christmas Cake
• Mary Berry Game Casserole
• Mary Berry Coconut Sponge Cake
• Mary Berry Navarin Of Lamb