Mary Berry Custard Creams | British Chefs Table (2024)

These Mary Berry Custard Creams are prepared using unsalted butter, caster sugar, vanilla extract, plain flour, and instant custard powder. This Custard Creams recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 24 people.

Mary Berry Custard Creams Ingredients

For The Biscuits

• 1 cup (225g) of unsalted butter, softened
• 1/2 cup (115g) of caster sugar
• 1 tbsp of vanilla extract
• 3 tbsp of milk
• 2 2/3 cups (340g) of plain flour, sieved
• 1/2 cup (125g) of instant custard powder

For The Filling

• 2 1/2 cups (300g) of icing sugar
• 2/3 cup (150g) of unsalted butter, softened
• 1 heaped tbsp of instant custard powder
• 2 tsp of vanilla extract

How To Make Mary Berry Custard Creams

1. Prepare the oven and baking sheets: Preheat the oven to 350°F (180°C) for conventional or 320°F (160°C) for fan-assisted ovens. Line two large baking sheets with parchment paper.
2. Cream the butter and sugar: In a food processor, cream together the softened butter and caster sugar until the mixture is light and fluffy.
3. Add wet ingredients: Blend in the vanilla extract and milk until the mixture is well incorporated.
4. Incorporate dry ingredients to form dough: Gradually add the sieved plain flour and custard powder, mixing until a smooth dough forms.
5. Shape and chill the dough: On a floured surface, shape the dough into a long, rectangular block about 2 inches high and 1.6 inches wide. Chill in the refrigerator for at least 20 minutes.
6. Slice the chilled dough: Once firm, slice the dough into 1/5 inch thick slices and place them on the prepared baking sheets, spaced about 2 inches apart.
7. Decorate the biscuits: Gently press a pattern of dots near the edges of each biscuit using a fork.
8. Bake the biscuits: Bake for 8 to 12 minutes, or until the edges start to turn golden brown. Allow to cool on the sheets for 5 minutes before transferring to a wire rack.
9. Prepare the filling: Beat the icing sugar, softened butter, custard powder, and vanilla extract in a bowl until the filling is smooth and creamy.
10. Assemble the custard creams: Spread a teaspoon of filling on the flat side of one biscuit, and sandwich with another biscuit, pressing gently to stick them together.
11. Store the custard creams: Place the assembled biscuits in an airtight container and store at room temperature for up to one week.

Recipe Tips

• Optimize dough consistency: Ensure your butter is at room temperature before cream group to achieve a smoother, more manageable dough consistency.
• Even baking: Rotate your baking sheets halfway through the baking process to promote even coloring and prevent edges from burning.
• Uniform biscuits: Use a cookie cutter to form your biscuits if you struggle with uniformity when slicing the dough by hand.
• Filling viscosity: If your filling feels too stiff to spread, add a teaspoon of milk to thin it slightly for easier application.
• Enhanced flavor: Add a pinch of salt to both the biscuit dough and the filling to enhance the flavors of the ingredients.

What To Serve With Custard Creams

Serve your Custard Creams with a side of raspberry coulis, lemon zest-infused whipped cream, mint chocolate chip ice cream, a small espresso, or a warm berry compote.

You can also pair these biscuits with peach iced tea or chilled prosecco for a refreshing touch.

How To Store Custard Creams

To Refrigerate: Keep the Custard Creams in an airtight container separated by parchment paper to prevent sticking. They stay fresh for up to one week in the refrigerator.

To Freeze: Custard Creams are not recommended for freezing as the filling may alter in texture and consistency when thawed, leading to a less desirable eating experience.

Frequently Asked Questions

What if my dough is too sticky to handle?

If the dough is sticky, add a small amount of flour and mix gently. Chill the dough in the refrigerator for a longer period to make it easier to handle and shape.

How do I know when the Custard Creams are perfectly baked?

Custard Creams are perfectly baked when the edges turn a light golden brown. It’s important not to overbake them as they will continue to harden as they cool.

Mary Berry Custard Creams Nutrition Facts

Amount Per Serving

• Calories: 100
• Total Fat: 6 grams
• Saturated Fat: 3 grams
• Cholesterol: 15 milligrams
• Sodium: 60 milligrams
• Carbohydrates:12 grams
• Fiber: 1 gram
• Sugars: 6 grams
• Protein: 2 grams

Try More Mary Berry Recipes:

• Mary Berry Orange And Almond Cake
• Mary Berry Lemon And Coconut Cake
• Mary Berry Pear Crumble

Mary Berry Custard Creams

Author: Mohamed Shili Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys:CCustard Creams

Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutesRest time: 20 minutesTotal time: 40 minutesServings:15 servingsCalories:100 kcal Best Season:Suitable throughout the year

Description

These Mary Berry Custard Creams are prepared using unsalted butter, caster sugar, vanilla extract, plain flour, and instant custard powder. This Custard Creams recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 24 people.

Ingredients

For The Biscuits

• 225g unsalted butter, softened
  
• 115g caster sugar
  
• 1 tbsp vanilla extract
  
• 3 tbsp milk
  
• 340g plain flour, sieved
  
• 125g instant custard powder

For The Filling

• 300g icing sugar
  
• 150g unsalted butter, softened
  
• 1 heaped tbsp instant custard powder
  
• 2 tsp vanilla extract

Instructions

1. Prepare the oven and baking sheets: Preheat the oven to 350°F (180°C) for conventional or 320°F (160°C) for fan-assisted ovens. Line two large baking sheets with parchment paper.
   
2. Cream the butter and sugar: In a food processor, cream together the softened butter and caster sugar until the mixture is light and fluffy.
   
3. Add wet ingredients: Blend in the vanilla extract and milk until the mixture is well incorporated.
   
4. Incorporate dry ingredients to form dough: Gradually add the sieved plain flour and custard powder, mixing until a smooth dough forms.
   
5. Shape and chill the dough: On a floured surface, shape the dough into a long, rectangular block about 2 inches high and 1.6 inches wide. Chill in the refrigerator for at least 20 minutes.
   
6. Slice the chilled dough: Once firm, slice the dough into 1/5 inch thick slices and place them on the prepared baking sheets, spaced about 2 inches apart.
   
7. Decorate the biscuits: Gently press a pattern of dots near the edges of each biscuit using a fork.
   
8. Bake the biscuits: Bake for 8 to 12 minutes, or until the edges start to turn golden brown. Allow to cool on the sheets for 5 minutes before transferring to a wire rack.
   
9. Prepare the filling: Beat the icing sugar, softened butter, custard powder, and vanilla extract in a bowl until the filling is smooth and creamy.
   
10. Assemble the custard creams: Spread a teaspoon of filling on the flat side of one biscuit, and sandwich with another biscuit, pressing gently to stick them together.
    
11. Store the custard creams: Place the assembled biscuits in an airtight container and store at room temperature for up to one week.

Keywords:Mary Berry Custard Creams