Dreamy Homemade Custard Creams Recipe for Sweet Moments

Whipping up delectable custard creams brings pure joy to any kitchen adventure.

Soft, pillowy textures whisper promises of sweet indulgence.

My grandmother’s secret recipe transformed ordinary afternoons into magical moments of culinary delight.

Silky smooth ingredients dance together, creating a symphony of flavor and comfort.

British bakers have long treasured these delicate sandwich cookies for their incredible simplicity.

Home cooks can easily master this classic treat with just a few straightforward steps.

Creamy, buttery, and irresistibly charming, these custard creams will become your new favorite homemade delight.

You’ll want to savor every single bite of this nostalgic sweet sensation.

Mary Berry Custard Creams Ingredient List

• Butter: A creamy base that provides rich flavor and helps bind the cookie dough together.
• Sugar: Adds sweetness and helps create a tender, crisp texture for the cookies.
• Flour: The primary structural ingredient that gives the cookies their classic biscuit consistency.
• Custard Powder: Provides a distinctive custard flavor and yellow color to the cookies.

• Vanilla Extract, Milk: These ingredients help to moisten the dough and enhance the overall flavor profile of the cookies.

• Butter, Powdered Sugar: Combine to create a smooth, sweet filling that sandwiches the biscuits together.

• Parchment Paper: Used to line baking trays and prevent sticking during baking.
• Skewer: Optional tool for creating decorative dots on the cookie surface.

How To Bake Mary Berry Custard Creams

Step 1: Warm Up The Oven

Prepare your oven by setting it to 180°C (160°C fan) or gas mark 4. Line two baking trays with parchment paper to prevent sticking.

Step 2: Create Creamy Base

In a mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. The texture should be smooth and well combined.

Step 3: Add Moisture and Flavor

Pour in vanilla extract and milk, blending thoroughly to enhance the cookie’s rich taste.

Step 4: Form The Dough

• Flour
• Custard powder

Mix until a cohesive dough forms, ensuring all ingredients are evenly distributed.

Step 5: Shape And Chill

Roll the dough into a log approximately 5cm wide. Refrigerate for 20 minutes to firm up the mixture and make slicing easier.

Step 6: Slice And Arrange

Cut the chilled dough into 5mm thick rounds. Carefully place these slices onto the prepared baking trays.

Step 7: Optional Decorative Touch

Use a skewer to create decorative dots on cookie surfaces if desired.

Step 8: Bake To Golden Perfection

Slide trays into the preheated oven and bake for 8-12 minutes until edges turn a delicate golden color.

Step 9: Cool Down

Transfer baked cookies to a wire rack, allowing them to cool completely.

Step 10: Prepare Creamy Filling

Whip filling ingredients until achieving a smooth, spreadable consistency.

Step 11: Sandwich Cookies

Generously spread filling between two cooled cookies, creating delightful sandwich treats.

Step 12: Store And Enjoy

Keep your freshly made custard creams in an airtight container. They’ll stay delicious for up to one week.

Smart Tips For Mary Berry Custard Creams

• Chill Dough Thoroughly: Refrigerate the log for at least 20 minutes to help cookies maintain shape and prevent spreading during baking.
• Precise Slicing Technique: Use a sharp knife to cut 5mm thick slices for uniform, professional-looking cookies that bake evenly.
• Control Baking Time: Watch edges carefully and remove from oven when lightly golden to prevent overcooking and maintain a soft, tender texture.
• Smooth Filling Strategy: Whip filling ingredients until completely smooth to ensure a creamy, lump-free sandwich between cookies.
• Storage Secret: Keep cookies in an airtight container to preserve freshness and maintain their delicate texture for up to one week.

Fun Spins On Mary Berry Custard Creams

• Gluten-Free Custard Creams: Replace wheat flour with almond flour or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Custard Creams: Swap butter with coconut oil, use plant-based milk, and replace custard powder with cornstarch and vanilla for dairy-free option.
• Low-Sugar Version: Substitute regular sugar with stevia or monk fruit sweetener to reduce overall sugar content while maintaining cookie texture.
• Chocolate Custard Creams: Add cocoa powder to the dough and mix dark chocolate into the filling for a rich, chocolatey variation.

What To Pair With Mary Berry Custard Creams

• Elevate Custard Cream Flavor Companions
• Pair With Tea: Soft Earl Grey or classic English Breakfast tea perfectly complements these sweet biscuits, enhancing their delicate vanilla and custard notes while providing a warm, comforting beverage experience.
• Match With Dessert Wine: Sauternes or late harvest Riesling offers a luxurious sweet counterpoint to the creamy cookies, balancing their richness with elegant fruity undertones and subtle acidity.
• Serve Alongside Fruit: Fresh raspberries or strawberries create a bright, tangy contrast to the rich, buttery custard creams, adding a fresh dimension and cleansing the palate between bites.
• Combine With Coffee: Smooth cappuccino or mild latte cuts through the sweetness, offering a robust complement that highlights the biscuits' delicate custard flavor profile.

Best Way To Store Mary Berry Custard Creams

• Store custard creams in an airtight container between layers of parchment paper. Keep in the fridge for up to 5 days to maintain freshness and prevent filling from softening.
• Wrap entire batch in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months without losing texture or flavor.
• Place separated cookies in freezer bags, removing excess air. Keep frozen for 2-3 months, thawing at room temperature for 15-20 minutes before serving.
• Keep in sealed container away from direct sunlight and heat. Consume within 3-4 days for best taste and quality.

FAQs For Mary Berry Custard Creams

• What ingredients make custard creams unique?

Custard powder and vanilla extract give these biscuits their distinctive custard flavor, creating a classic British teatime treat with a creamy, nostalgic taste.

• Are custard creams difficult to make?

These biscuits are surprisingly simple to prepare, requiring basic baking skills and just a few ingredients. Even beginner bakers can successfully make them with minimal effort.

• Can I make the dough ahead of time?

Yes, you can prepare the dough log in advance and chill it in the refrigerator for up to 2 days before slicing and baking, making it convenient for planning ahead.

• How do I get perfectly shaped cookies?

Use a sharp knife to slice the chilled dough log into even 5mm thick pieces, ensuring uniform cookies that bake consistently and look professional.

Why Mary Berry Custard Creams Are A Homemade Treat

• Bake with Ease: Perfect for bakers of all skill levels, these custard creams require minimal techniques and simple ingredients anyone can master.
• Quick Family Treat: Ideal for family baking sessions, these cookies bring everyone together with their delightful taste and straightforward preparation.
• Nostalgic British Charm: Capture the classic flavor of traditional British biscuits that remind you of cozy afternoon tea moments with loved ones.
• Versatile Dessert Option: Great for multiple occasions like picnics, tea parties, or casual gatherings where you want a delicious homemade sweet treat.

Custard Creams Recipe

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4.8 from 16 reviews

• Total Time: 37 minutes
• Yield: 12 1x

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Description

Delightful British “custard creams” cookies blend nostalgic sweetness with buttery shortbread perfection. Crumbly, delicate sandwich biscuits promise a classic teatime treat that connects generations of home bakers with simple, comforting flavors.

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Ingredients

Scale 1x2x3x

Custard Base:

• 125 grams (4.4 ounces) instant custard powder
• 1 heaped tablespoon instant custard powder

Flour and Fat Ingredients:

• 340 grams (12 ounces) plain flour, sieved
• 225 grams (8 ounces) unsalted butter, softened
• 150 grams (5.3 ounces) unsalted butter, softened

Sweeteners and Liquid Ingredients:

• 115 grams (4 ounces) caster sugar
• 300 grams (10.6 ounces) icing sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 2 teaspoons vanilla extract

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Instructions

1. Prepare workspace by setting oven to 180°C and lining two baking sheets with parchment paper.
2. Cream butter and sugar together until light and fluffy, achieving a smooth consistent texture.
3. Incorporate vanilla extract and milk into the butter mixture, blending thoroughly.
4. Gradually fold in flour and custard powder, mixing until a cohesive dough forms.
5. Shape the dough into a cylindrical log approximately 5cm in diameter, then refrigerate for 20 minutes to firm up.
6. Remove chilled dough and slice into thin 5mm rounds using a sharp knife.
7. Arrange cookie slices on prepared baking sheets, optionally creating decorative patterns with a skewer.
8. Bake in preheated oven for 8-12 minutes, watching for delicate golden edges as indication of doneness.
9. Transfer cookies to a wire rack, allowing complete cooling to room temperature.
10. Prepare filling by whisking ingredients until achieving a smooth, spreadable consistency.
11. Carefully sandwich cooled cookies with a precise teaspoon of filling between two layers.
12. Preserve cookies in an airtight container, maintaining freshness for up to one week.

Notes

• Chill the dough thoroughly to prevent spreading and maintain the cookies’ shape during baking.
• Use room temperature butter for smoother mixing and better incorporation of ingredients.
• Experiment with different flavored custard powders to create unique taste variations of the classic cookie.
• For a gluten-free version, substitute regular flour with a high-quality gluten-free flour blend that includes xanthan gum.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 315
• Sugar: 29 g
• Sodium: 44 mg
• Fat: 17 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 45 mg