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Egg-Yolk Cream

Egg-yolk cream is a custard-like preparation used as a filling, topping, or dessert sauce.

Egg-Yolk Cream — illustrative ingredient image

About Egg-Yolk Cream

Egg-yolk cream is a custard-like preparation in which egg yolk is combined with a liquid or semi-liquid ingredient and commonly sweetened, then gently heated until thickened. It is used as a filling for pastries and cakes, a topping, or a dessert sauce.

Its texture may be smooth and pourable when lightly set, or thicker and spreadable when cooked further or formulated with additional starch, fat, or dairy. Its color is usually pale to deep yellow, while flavor depends on the liquid base, sweetener, and any additions such as vanilla, citrus, or spirits.

The name can describe stirred custards, pastry creams, and yolk-based dessert creams, so the preparation is not standardized. Commercial versions may be chilled, frozen, or shelf-stable. Heating, concentration, cooling, and formulation change its thickness, spreadability, and serving texture.

Ingredient type
compound ingredient

Forms & related ingredients

  • Sugarcontains · Egg-Yolk Cream → Sugar
  • Eggcontains · Egg-Yolk Cream → Egg
  • Creamcontains · Egg-Yolk Cream → Cream

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Where egg-yolk cream appears

1 linked foods

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Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for egg-yolk cream

Names and romanised forms to recognise on menus and labels.

English

Egg-Yolk Cream

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Egg-Yolk Cream nutrition & diet

Egg-Yolk Cream nutritional value

Reference: Custard cream

Per 100 g of 100 g edible portion in the named official reference form.

Calories
143kcal
Protein
0.0g
Carbs
33.7g
Fat
0.9g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish the recipe before choosing a reference because egg-yolk cream may vary in yolk, dairy, sugar, starch, flavoring, and cooking method. Use the finished edible cream rather than a plain yolk substitute. Separate filling, topping, and sauce portions from the pastry, fruit, biscuit, or other carrier.

Compare the right form: Match the reference to the finished egg-yolk cream recipe, including dairy, sugar, starch, cooked state, and edible portion apart from its carrier.

Diet considerations

This is an animal-containing preparation because it includes egg yolk, and it may also contain dairy. Compatibility changes with milk, butter, cereal thickeners, pastry, gelatin, flavorings, and other recipe additions. Its carbohydrate pattern is strongly portion- and recipe-dependent, particularly when served in a sweet dessert or with a baked carrier.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Depends on the version
  • Pescatarian
    Depends on the version
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
Recorded common ingredients: Egg; Cream. The ingredient profile identifies an animal-derived food or derivative. Recipes and products can differ.
Vegetarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Pescatarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Cream. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition Database 10.4 (2026) — C0220000259a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .