The recipe for Grandma’s Custard Cream is truly my Grandma Licia‘s recipe. From the memories I have of when I was little, she prepared the custard at home. Whether for cakes or snacks, my cousin Paolo and I were crazy about it, but the other three weren’t far behind.
You can use the same recipe for the cream to add to the Grandma’s Cake or for the Torta Nua with cream or Torta Nua with cocoa and cream. On the blog, you will also find the collection sweet recipes with homemade custard, all the desserts I have prepared using this ingredient as the main character!
If you like filled Yule Logs or preparing recycled desserts with panettone, you can’t miss this recipe! Save it for the Christmas Period so it won’t be lost, the Pandoro Log with custard and berries is a real treat! Trust me!
Remember that you can become a follower of the Facebook fan page of Le Ricette di Bea so you don’t miss any content and recipes! I’m waiting for you!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 237.22 (Kcal)
- Carbohydrates 35.52 (g) of which sugars 24.74 (g)
- Proteins 9.22 (g)
- Fat 7.01 (g) of which saturated 3.93 (g)of which unsaturated 2.96 (g)
- Fibers 0.60 (g)
- Sodium 38.61 (mg)
Indicative values for a portion of 150 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 Grandma Licia’s Custard Cream:
- 2 cups Whole milk
- 2 Eggs
- 1/2 cup All-purpose flour
- 1/3 cup Sugar
- 1 packet Vanilla (or a vial)
- Lemon zest (as you like)
Tools for the recipe
- Stovetop
- Electric whisk
- 1 Saucepan
- 1 Hand whisk
Preparation of Grandma Licia’s Custard Cream
In a saucepan with high sides, beat the two eggs with the sugar using the electric whisk until you get a frothy cream. Then incorporate the flour. Add the vanilla vial or packet.
At this point, put the saucepan on the stovetop over low heat and pour the whole milk slowly, all 2 cups. You can add lemon zest as you like. The use of lemon zest, like the vanilla extract, depends on how you will use the cream. For example, if you are going to add it to chocolate desserts, I recommend using only vanilla and not lemon.
Let it thicken while always stirring with the hand whisk. It will take about 5 minutes to thicken well, always be careful not to form lumps. The cream should be smooth, clear, and soft like the one you see in the photo here.
When you turn off the heat, continue stirring the custard cream gently for a few minutes. Then cover with a damp cloth and let it cool at room temperature. If you won’t need it right away, you can cover it with plastic wrap and store it in the refrigerator.
The Custard Cream you just prepared should be cooled at room temperature. For example, if you’re making a cake and need it to be cold, you must prepare it several hours in advance; if you want to enjoy it as a snack, you should prepare it on the spot.
Storage:
When the grandma’s custard cream is completely cold, you can store it in the refrigerator for a day covered with plastic wrap.
