Looking for the perfect homemade yellow custard recipe? This classic gele room is smooth, creamy, and easy to make from scratch. Whether you want to use it as a base for desserts or enjoy it on its own, this simple recipe delivers delicious results every time. Follow our step-by-step guide to master the art of making traditional Dutch yellow custard at home!
Yellow Custard Ingredients :
- 3 egg yolks
- 100 g granulated sugar
- 16 g vanilla sugar
- 60 g cornstarch (cornflour)
- 75 ml milk
- 600 ml milk
How to Make Yellow Custard (Gele Room):
Place the egg yolks, granulated sugar, and vanilla sugar in a deep bowl. Whisk for about 1 minute until the mixture is light and fluffy. Add the cornstarch and 75 ml of milk, then mix until you have a smooth, lump-free batter.
Heat the remaining 600 ml of milk in a saucepan until it comes to a boil. Remove the pan from the heat as soon as it boils. Gradually add the hot milk to the egg mixture while stirring continuously. Keep stirring well to prevent the eggs from curdling.
Pour the mixture back into the saucepan and heat over medium heat. Stir constantly until the custard thickens, which takes a few minutes. Remove from the heat and let it cool. To prevent a skin from forming, cover the custard with plastic wrap, pressing it directly onto the surface.
Homemade yellow custard is a classic, versatile recipe that adds a creamy, rich touch to countless desserts. With just a few basic ingredients and simple steps, you can make your own smooth and delicious gele room from scratch. Whether you’re filling cakes, topping pastries, or enjoying it on its own, this custard is sure to become a go-to in your kitchen.
Tips for Perfect Yellow Custard
- Use fresh eggs – This improves both the flavor and the texture of your custard.
- Sift the cornstarch before adding it to the egg mixture to avoid lumps.
- Stir constantly while cooking the custard. A whisk works best for a smooth result.
- Add the hot milk slowly while stirring continuously to prevent the eggs from curdling.
- Check for the right consistency – The custard should be thick enough to coat the back of a spoon. It will thicken further as it cools.
- Cover with plastic wrap while cooling, placing it directly on the surface of the custard to prevent a skin from forming.
- Versatile base – Yellow custard is perfect for cakes, pastries, cream puffs, or desserts.
- Make ahead – You can prepare the custard a day in advance. Store it in an airtight container in the fridge and stir before using.
- Flavor it – Add vanilla sugar or a few drops of vanilla extract if you like extra flavor.
- Yield – This recipe makes about 600 ml of custard, enough for 6–8 servings depending on use.
