Creams are indispensable in many desserts, and the Traditional Custard Cream is a must in pastry. To achieve good results, do not overbeat eggs and sugar as too much air prevents the cream from cooking evenly. From this recipe, by adding whipped cream, you can prepare diplomatic cream.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 247.27 (Kcal)
- Carbohydrates 32.12 (g) of which sugars 23.78 (g)
- Proteins 7.82 (g)
- Fat 10.64 (g) of which saturated 5.54 (g)of which unsaturated 5.06 (g)
- Fibers 0.03 (g)
- Sodium 8.90 (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
- 1 3/4 cups Whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 2 1/2 tbsp cornstarch (maizena)
- 2 tsp rice flour
- Half vanilla pod
- Half lemon (zest)
Tools
- Kitchen Scale
- Pot
- Whisk
- Bowl
Steps
Pour the milk (minus a few tablespoons) into a small pot along with the lemon peel and bring to a boil. In a bowl, briefly beat the egg yolks with the sugar and the seeds of the vanilla pod with a whisk. Add cornstarch and rice flour, mixing in a few tablespoons of milk. Remove the lemon peel from the boiling milk and pour everything in, stirring quickly with the whisk. The cream is ready at the first sign of boiling. Checking the cream on the sides of the pot can confirm if it’s ready, as it should be shiny. Let the Traditional Custard Cream cool covered with plastic wrap in direct contact to prevent a skin from forming. If not used immediately, store it in the fridge for no more than 2-3 days. Do not discard the egg whites, add them to an omelet or use them to prepare almond paste treats.
