Custard cream recipe

Questo post è disponibile anche in: Italian

The Custard cream recipe is the basis of pastry and is used for many preparations, from filling cakes, puff pastry, puffs to desserts spoon.

The Custard cream recipe is the basis of pastry and is used for many preparations, from filling cakes, puff pastry, puffs to desserts spoon.

Furthermore, the custard recipe becomes the basic ingredient to prepare other types of creams, let’s see them together.

Chocolate cream, just add 100 grams of grated chocolate or two tablespoons of cocoa powder to the milk initially, follow the steps below to make the custard, without adding salt.

For the delicate-tasting Chantilly cream, whip the fresh cream with a few tablespoons of sugar and then gently add it to the cold custard with a spoon.

Hazelnut cream: Once ready the custard simply add the chopped hazelnuts and mix everything very well.

INGREDIENTS PER 500 GR. OF CUSTARD CREAM:

• 5 egg yolks ( even 3 yolks may be sufficient )
• 100 grams of sugar
• 40 grams of cornstarch or flour 00
• half a liter of milk
• 1 sachet of vanillin or 1 vanilla berry or the whole rind of 1 lemon

PREPARATION

In a saucepan, pour the egg yolks and sugar and with an electric whisk or by hand start to mount them.

When the yolks are foamy, add the flour with the help of a colander and mix well to avoid lumps.

Meanwhile, in another saucepan put to heat the milk together with the vanillin or the rind of a lemon until close to the boil.

Turn off the stove, remove the lemon peel and pour the milk into the pot with the whipped yolks.

Stir and then cook again on the stove over low heat without stopping to turn.

The custard will be ready when it is thick, remove it from the stove and initially let it cool in the freezer for twenty minutes covered with film.

If once removed from the freezer it is too compact put it inside a mixer and operate it for a minute, it will return the right consistency.