The custard cream is one of the basic preparations in pastry, and it’s the quick preparation that helps you when you’re short on time and want to create a fresh and tasty dessert. In this recipe, we will see how to prepare quick custard cream in a simple way and without lumps.
Preparing an excellent quick custard cream is essential for preparing the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
- Energy 396.09 (Kcal)
- Carbohydrates 37.41 (g) of which sugars 32.14 (g)
- Proteins 14.43 (g)
- Fat 22.01 (g) of which saturated 10.39 (g)of which unsaturated 11.58 (g)
- Fibers 0.19 (g)
- Sodium 26.29 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- to taste lemon zest (organic untreated)
Tools
- 1 Saucepan
- 1 Pot
- 1 Bowl
- 1 Spoon
- 1 Sifter
Procedure
Preparing a quick custard cream is very easy, here are the tips and steps to follow to make it.
To flavor your quick custard cream use the zest of lemon, lime, orange, or a vanilla bean infused in the milk.
Use a peeler to create a thin strip of zest, without the white pith that would give bitterness to the cream. At the end of cooking, you can easily remove the strip of zest; the larger it is, the easier it will be to remove.
Put the milk in a pot and bring it to a boil, but be careful not to overheat it, it should be hot but not boiling.
In a separate bowl, work the sugar with the egg yolks, mixing with a wire whisk until you obtain a whipped and frothy mixture.
Sift the flour and gently mix it with the eggs using the wire whisk to obtain a thick and creamy batter.
This way, you will avoid lumps caused by the flour not mixing well with the milk.
When the milk is hot, pour it slowly into the mixture. Stir the ingredients gently and put back on the heat over a low flame for another 3-4 minutes.
Stir with a spatula to prevent sticking to the bottom.
The flame should be medium to prevent the custard cream from thickening too much. High temperature makes the egg flavor more persistent,
After cooking, let the custard cream cool in a bowl covered with plastic wrap. It’s important that there is no air between the plastic wrap and the cream so that the cream won’t form a hard, dry crust.
Your quick custard cream is ready!
Plating Tips:
Use the custard cream in the desired recipe. It will rarely be served on its own, but it does happen in some recipes. For example, in my Valentine’s Day dessert, I spoon it into a brandy glass.
Wine Pairing with Custard Cream:
Custard cream is often paired with shortcrust pastry and/or fruit. I recommend pairing it with a sweet fortified wine. For example, you can serve it with a Passito, Vin Santo, or Marsala.
