Today I prepared a light custard cream and delicate. I usually use flour, but in this recipe, I replaced this ingredient with cornstarch. I typically use the cream to fill cakes or make fruit tarts, which are great during this season with lots of fresh fruit like strawberries, peaches, and cherries. So let’s see how to make it. You can also check out these other recipes, all worth trying.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Light Custard Cream
- 2 cups milk (can also be replaced with lactose-free milk)
- 3 tbsp cornstarch
- 7 tbsp sugar
- 1 pod vanilla
- lemon
- 2 egg yolks
Steps for Light Custard Cream
First, separate the egg whites from the yolks; place the yolks in a bowl while the whites can be stored in the fridge for use in other recipes like these cookies or this black cake. Returning to the cream, heat the milk with the peel of an untreated lemon and half a scraped vanilla bean, and let it cook until it boils. If you don’t have vanilla bean, you can use vanilla extract or even a packet of vanillin.
Beat the two yolks with the sugar using an electric mixer, then gradually add the sifted cornstarch, continuing to mix.
Slowly pour half of the milk into the mixture and stir with a spatula or whisk to avoid lumps. Once all the milk is incorporated and the lemon peel is removed, pour the liquid back into the saucepan and put it back on the stove. If there are lumps, strain everything before putting it back on the stove.
Keep stirring the cream with a spatula to prevent it from sticking to the bottom: as soon as you see small bubbles, turn it off, the cream is ready. If you want a thicker cream, cook it a little longer.
-
Transfer the cream into a large bowl, cover it with plastic wrap, making sure it adheres to the cream to prevent it from hardening during cooling and forming those unsightly cracks. Your Light Custard Cream is ready to be used to fill cakes or tarts.
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’ll wait for you… Ivana
You can also find me on Instagram and on Pinterest
Return to HOME to read all the other recipes
