Hello friends, today I present you the recipe for this wonderful shiny and silky custard cream. A typical preparation of Italian pastry, used in many sweet creations. Below you will find the recipe..
- Difficulty: Very easy
- Cost: Economical
- Cuisine: Italian
Ingredients for the custard cream
- 1¼ cups whole milk
- 3 egg yolks
- 2 tbsps cornstarch
- 1 tsp vanilla essence (Or vanilla bean seeds)
- 1 pinch fine salt
- cup granulated sugar
Tools
- 1 Saucepan
- 2 Bowls
- 1 Hand whisk
- 1 Plastic wrap
Steps for the custard cream
To make the custard cream, pour the milk into a saucepan or small pot and place on the heat to warm. Meanwhile, in a bowl, beat the egg yolks with the sugar and vanilla essence using a hand whisk for a couple of minutes. Add the cornstarch and a pinch of salt, and mix thoroughly to obtain a creamy batter. Take the now hot milk and pour half of it into the egg bowl and mix vigorously. Pour the egg and milk mixture into the saucepan and bring to a boil, stirring continuously with the whisk to avoid lumps and to thicken completely. Remove from the heat, pour the obtained cream into a cold bowl previously placed in the freezer, place the plastic wrap in contact, and let cool at room temperature for a few hours.
Now it is ready to be used. Just whisk it vigorously with a whisk to make it creamy and shiny. If you wish, you could avoid the plastic wrap method. Simply keep stirring the cream with a spatula or marisa until completely cooled. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The custard cream can be made in advance. Store it in the fridge for a couple of days or freeze it for a month. Fresh whole milk can be replaced with lactose-free whole milk. Eggs in shell must be size M (weight 60-70). Cornstarch can be replaced with rice starch, but the texture will be different. You can use both starches if desired. To double the recipe, just double the ingredients. Vanilla essence or vanilla bean or seeds can be replaced with lemon peel.
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