The custard cream is a base in pastry, made with egg yolks, sugar, milk, and flour or other thickeners like cornstarch or rice starch, butter, and cream. It can be flavored with lemon, vanilla, orange, in many ways. The version I propose is with starch, which unlike the custard cream with flour, has a more compact and smooth texture. If made exclusively with cornstarch, you will get a thicker custard suitable as a cake filling, while if a part of rice starch is added, the custard will remain softer and less compact. Custard cream is the queen of creams, from which the diplomatic cream derives if we lighten it with cream, or we can add nut pastes like hazelnut or pistachio, but also chocolate and other flavorings.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 2/3 cup sugar
- 7 oz egg yolks
- 3 tbsps cornstarch
- 3 tbsps rice starch
- 1 vanilla pod
- 1 pinch salt
- 1 lemon
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
Steps
Split the vanilla pod in half and scrape out the seeds with a knife.
Pour the milk into a pot with the lemon peel and the vanilla pod, place on the stove and heat over low heat until boiling.
Place the vanilla seeds with the egg yolks and sugar in a bowl and mix well with a whisk.
Add the starches and the pinch of salt.
Pour the cream into the hot milk and mix with a whisk.
Cook while stirring constantly, about 5 minutes over low heat.
Remove from heat and pour into a cold bowl.
Cover with cling film in contact and quickly cool in ice water, then transfer to the fridge for at least 3 hours.
WARNING: consult the Italian Celiac Association’s guide and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
Store in the refrigerator for up to 3 days.
Store in the refrigerator for up to 3 days.
FAQ (Frequently Asked Questions)
Can I make custard cream lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same amounts as listed in the recipe. I recommend the Lactose-Free Custard Cream (recipe), richer in yolks. For gluten-free, ensure that the ingredients are allowed as per the Italian Celiac Association guide.
