Creamy Custard That Doesn’t Drip.
Creamy, velvety, delicious.
The Creamy Custard That Doesn’t Drip is the recipe you have always asked me for, your most common question is why in pastry shops the cream is nice and firm and yellow, while at home it always turns out a very pale yellow? Surely, the color of the yolks affects a lot, and those from free-range chickens with a more natural diet are much lighter, so the cream will never have that bright yellow color, and at home, no colorants or powdered eggs are used, so the only way to make it a nice yellow color is to tint it naturally without altering the flavor or giving it aftertastes is turmeric 🙂 In fact, just a good pinch of turmeric, or two if you’re still not satisfied with the yellow obtained, and you will have a nice yellow cream like the one from the pastry shop. Plus, turmeric, when not used in larger quantities, is tasteless, so you will have a cream with the perfect color without changing its taste; to have the custard nice and firm, though, you need the right recipe, and here I propose this one, learned years ago at hotel school, you will see it will remain nice and firm and have that beautiful bright yellow color that will conquer you 🙂
The Creamy Custard That Doesn’t Drip is creamy, velvety, and beautifully firm, doesn’t taste of eggs, and is very fragrant and delicious. With its nice yellow color, it’s perfect for filling all your cakes, pies, cookies, pastries, sponge cake, millefeuille, cream puffs, Zeppole di San Giuseppe and whatever you prefer 🙂
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 egg yolks
- 2 cups fresh whole milk
- 1/2 cup cornstarch (or flour)
- 2/3 cup sugar
- 1 pinch salt
- 2 pinches turmeric powder
- 1 pod vanilla
- Half lemon peel (untreated)
Tools
- 1 Hand Whisk
- 1 Sieve
- 1 Saucepan
Steps
Put the milk on the stove with the lemon peel taken with a peeler (only the yellow part, otherwise it would give the cream a bitter aftertaste) and the vanilla bean cut in half lengthwise and heat (it should not boil, just warm up).
In a saucepan, beat the yolks with a hand whisk.
Mix the sugar well with the sifted cornstarch and a pinch of turmeric and add them little by little to the yolks, stirring continuously with the whisk, mix well until the mixture is smooth and homogeneous, to avoid lumps in the cream later.
Remove the vanilla and lemon peel from the milk and add it little by little to the egg cream, never stopping to stir with the whisk.
As soon as you have added all the milk, mix well.
Once the mixture is well homogeneous, transfer it to the stove with a very low flame (I also use the flame spreader) and cook the cream, stirring continuously, until the cream thickens and becomes creamy, the cream is ready as soon as the first bubbles appear.
At this point, turn off the heat, add a pinch of salt and mix well and vigorously to make the cream creamy.
Then cover the cream with cling film in contact, so it covers the surface well and prick it here and there with a toothpick to let out the steam that would soften the cream.
Let it cool completely at room temperature.
Put the sugar with the vanilla seeds, turmeric, and lemon peel into the bowl for 20 secondsspeed 7.
Add the eggs, a pinch of salt, and the cornstarch 20 secspeed 1.
Add the milk and cook for 7 minutes90°F speed 4.
Pour the resulting cream into a large bowl and cover with cling film in contact, so it covers the surface well and prick it here and there with a toothpick to let out the steam that would soften the cream.
Let it cool completely at room temperature.
The Creamy Custard That Doesn’t Drip is ready to be used to fill all your desserts, it’s perfect for Zeppole di San Giuseppe.
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