The invention discloses custard cream and production method thereof and relates to cream and production methods thereof. The custard cream comprises, by mass percentage, 4-8% of palm oil, 1-6% of anhydrous butter, 2-10% of non-hydrogenated vegetable oil, 5-20% of syrup, 5-20% of single cream, 0.1-1% of yolk powder, 0.5-5% of whole milk powder, 0.5-5% of sweet whey powder, 1-5% of white granulated sugar, 2-8% of glucose, 0.2-2% of hydroxypropyl distarch phosphate, 0.1-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of carrageenan, 0.01-0.1% of locust bean gum, 0.2-2% of xanthan gum, 0.05-0.5% of microcrystalline cellulose, 0.02-0.2% of sorbitan monostearate and the like.