The custard cream by Rita Amordicucina is the basic recipe for all classic Italian pastry creams. It is a velvety cream that does not require much cooking or preparation time.
Simple and quick, just heat the milk well, add the beaten eggs and sugar, away from the heat, and mix quickly.
To obtain a custard cream that is smoother, extremely soft, and velvety, you could integrate the milk with liquid cream, doing half and half.
I have always used this recipe, and it seemed right to bring it to you in the traditional form and then with the Thermomix.
You will also find dietary guidelines for celiacs and diabetics, follow the guidelines regarding sweeteners and starches suitable for those with these needs.
You may also be interested in:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 9
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
- Energy 149.89 (Kcal)
- Carbohydrates 21.12 (g) of which sugars 17.78 (g)
- Proteins 4.04 (g)
- Fat 6.04 (g) of which saturated 3.01 (g)of which unsaturated 3.03 (g)
- Fibers 0.01 (g)
- Sodium 6.13 (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
Custard Cream Ingredients
- 2 cups whole milk (or partially skimmed)
- to taste lemon peel
- 2/3 cup sugar (or 30 g of stevia or 160 g of erythritol)
- 1/4 cup cornstarch (or rice starch if you're celiac, tapioca if you're diabetic)
- 2 pods vanilla
- 1/2 cup egg yolks
A look at health
Custard Cream Tools
- Pot or Thermomix
- Bowl
- Food wrap
Preparation: Custard Cream by Rita Amordicucina
Traditional cooking.
In a saucepan, heat the milk with the seeds scraped from a vanilla pod and the pod itself, and the lemon peel without the white part. Bring to a boil.
Meanwhile, separately, using the beaters of an electric mixer or a stand mixer, beat the egg yolks and sugar until you get a fluffy and foamy mixture. Then add the cornstarch or rice starch if you’re celiac, or tapioca if you’re diabetic, and work again.
When the milk mixture starts slowly to boil, add the beaten eggs by pouring it onto the milk, and wait for the first bubbles to appear on the surface.
At this point, remove the pot from the heat and mix quickly with a whisk. The cream will thicken immediately.
Transfer it to a large and shallow dish, cover with food wrap in contact, and let it cool.
Custard Cream by Rita Amordicucina prepared in a pot is ready to be used.
Put the milk and the lemon peel in the mixing bowl and cook: 2 min. reverse with the basket in place of the measuring cup,/194°F/speed 2.
Add sugar,/sweetener, the cornstarch, or rice or tapioca starch, and vanilla seeds, cook: 6 min. with the basket in place of the measuring cup reverse/212°F/speed 3.
Add the yolks and cook: with the basket in place of the measuring cup, 2 min./194°F/reverse speed 3. Meanwhile, fill a large container halfway with ice water.
Transfer the cream into a bowl and cover with cling film in contact. Place the bowl in the container with the ice water and let it cool before placing it in the refrigerator.
Now the Custard Cream by Rita Amordicucina is ready, and we prepared it with our friend Thermomix
storage and advice
Custard Cream by Rita Amordicucina, You can store it in the fridge for up to 3 days and in the freezer for up to 3 months.
