Custard cream is a basic pastry preparation perfect to enjoy with a spoon or to fill many cakes and delicious desserts.
In this recipe, we will see how to easily prepare one of the most delicious creams, a basic pastry preparation that enriches many desserts with goodness.
Apparently simple to prepare, it requires few ingredients but some skill to make it truly superb.
I highly recommend using only strictly fresh ingredients for your cream, a synonym for quality for the preparation you want to achieve. So, use fresh eggs and fresh milk.
Are you ready to learn simple and essential tricks to make a custard cream worthy of applause?
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 189.20 (Kcal)
- Carbohydrates 32.04 (g) of which sugars 25.05 (g)
- Proteins 6.35 (g)
- Fat 4.81 (g) of which saturated 2.68 (g)of which unsaturated 2.05 (g)
- Fibers 0.27 (g)
- Sodium 27.95 (mg)
Indicative values for a portion of 100 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 the cream
- 2 cups ml milk
- 2 eggs (whole)
- 1/2 cup g all-purpose flour (or cornstarch)
- 1 lemon (organic lemon peel)
- 1/2 cup g sugar
Tools
- 2 Saucepans
- Strainer
- Whisks
- Food Scales
- Measuring Jug
Cream Preparation
Pour the milk into a saucepan, then bring it to a boil with the whole lemon peel, making sure to extract only the yellow part.
(I used lemon peel, but a vanilla bean or a tablespoon of vanilla extract works just fine).
In a separate small pan, mix the eggs with the sugar. (Whole eggs, both yolk and white).
Then add the flour, stir with the whisk to remove any lumps.
(If you prefer, you can replace the flour with cornstarch).
Temper the mixture with a little milk poured in a thin stream, making sure that the lemon peel does not end up in the cream by using a strainer. After adding all the milk, put it back on moderate heat.
Place it back on the heat and keep stirring; you will see that the custard cream thickens in seconds.
Turn off the heat and cover the quick custard cream with plastic wrap placed directly on the surface.
Before using, let it cool down very well.
Ready to use.
Enjoy your meal.
Tips
You can store your custard cream in the fridge for two or three days by transferring it to an airtight container (or a bowl covered with plastic wrap) after it has completely cooled.
If you use plastic wrap, remember to keep it in contact with the cream to prevent a surface crust from forming.
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