The custard cream is a fundamental preparation for pastry. The basic ingredients are egg yolks, milk, sugar, flour, and flavorings. Variations are used precisely for flour, which alternatively uses corn or rice starch, the other variant instead is the flavorings, which can be lemon, coffee, cocoa, vanilla, orange, etc. Custard cream is used to fill various types of desserts, from cakes to breakfast pastries, pies, and small pastries, but with the cream, you can also make decorations or it can be a dessert with a spoon. Just prepare it and enjoy!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 6 egg yolks
- 1/2 cup cornstarch (cornflour)
- 1 3/4 cups milk
- 2/3 cup sugar
- 1 lemon zest or 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Tools
- Small saucepan
- Hand whisk
Procedure
In a saucepan, heat the milk with the chosen flavorings and the cream.
In another saucepan, put the egg yolks and sugar, stir, then add the cornstarch and let it absorb.
When the milk with the cream is about to boil, pour it little by little into the yolks. If you added lemon peel, remember to remove it before pouring the milk. Turn on the very low flame and start stirring.
The cream must always be stirred, otherwise lumps will form.
It will take about 10 minutes before the cream thickens. You’ll know it’s time to turn it off when the cream starts to “write.” Do the test with a wooden spoon or whisk, while stirring, take a little and let some fall, you’ll notice that the cream will remain on the surface.
The custard cream is ready!
Advice
If you want, you can prepare the cream 1/2 days before using it. If it remains, keep it in the fridge covered with plastic wrap for up to 3 days.
Notes
If you use the cream to fill desserts that will be baked, replace the amount of cream with milk.
If you use the cream to fill desserts that will be baked, replace the amount of cream with milk.
