Custard cream for baked desserts is a basic preparation that anyone approaching the world of sweets must learn to make, and we find it in many different types of desserts.
Already delicious on its own, it is ideal for filling cakes, pies, pastries, éclairs, etc.
In the recipe presented here by me, part of the starch is replaced with potato starch, which makes this cream particularly suitable for desserts that will be baked.
The presence of potato starch, in fact, allows the cream not to dry out too much in the oven, but to retain more softness and elasticity.
Preparing it is not at all complicated and the result will be a delight.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 326.33 (Kcal)
- Carbohydrates 52.73 (g) of which sugars 35.83 (g)
- Proteins 8.40 (g)
- Fat 10.52 (g) of which saturated 5.91 (g)of which unsaturated 4.58 (g)
- Fibers 0.00 (g)
- Sodium 5.65 (mg)
Indicative values for a portion of 225 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
- 3 cups cups whole milk
- 1/2 cup cup cornstarch
- 2 1/2 tbsps tbsps potato starch
- 3 egg yolks (medium size)
- 1/2 cup cup sugar
- Half vanilla (or half sachet of vanillin or organic lemon peel)
Tools
- Hand whisk
- Electric whisk
Preparation
To prepare custard cream for baking desserts, beat the egg yolks with sugar until a frothy mixture is obtained.
Then add the starch, potato starch, and a small part of the milk gradually.
Start stirring.
Work by incorporating the starch and potato starch and slowly adding all the milk.At this point, flavor with the seeds of half a vanilla pod.
If you have already used the seeds, even the pod alone, once split, will be sufficient to perfume your cream.
Put on the stove and stir continuously with a wooden spoon or hand whisk, over moderate heat, until bubbles appear on the surface.
At this point turn off the heat, transfer the cream to a large dish to cool quickly.
Stir it several times to prevent a film from forming on the surface.
Our custard cream for baked desserts is now ready.
When cold, cover with cling film in contact and if not used immediately, store in the fridge.
Before using it, it may be useful to briefly work the cream with electric whisks to make it silky as if freshly made.
Storage
In the fridge well covered for a couple of days. It can be frozen well sealed, but should be consumed within three months and containing eggs, it should be thawed in the fridge to avoid bacterial proliferation.
Here is a selection of products that are very useful in making sweets. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful in making sweets. Many of these have been purchased and tested by myself. To view the recommended products click here.
