The strawberry custard cream is a variation of the classic custard cream which you can use to fill cakes and cream puffs or make delicious spoon desserts.
The recipe is very simple; in just a few steps, you can achieve a velvety and silky cream with an intense strawberry flavor thanks to the fruit puree with which I replaced part of the milk. Fruit-based creams are excellent for making fresh and light desserts to conclude an important meal, and they can be prepared with the fruit of your choice. Besides the version I’m suggesting today on the blog, you can also find peach custard cream and bergamot.
To thicken it, I used two starches, but if you prefer, you can replace rice starch with corn starch, resulting in a more “pudding-like” and slightly more compact consistency but equally excellent; moreover, you can increase the starches if you want a denser cream and decrease them if you want a more fluid one.
Here are my favorite creams:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 187.20 (Kcal)
- Carbohydrates 32.54 (g) of which sugars 25.55 (g)
- Proteins 3.72 (g)
- Fat 5.45 (g) of which saturated 2.52 (g)of which unsaturated 2.87 (g)
- Fibers 1.25 (g)
- Sodium 7.14 (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
Ingredients
- 2.5 oz egg yolks (about 4 medium egg yolks)
- 2/3 cup milk
- 10.5 oz strawberries (from which we will obtain 5.8 oz of filtered puree)
- 1/2 cup sugar
- 1 tbsp corn starch
- 1 tbsp rice starch
- 1 tsp vanilla extract
- Half tsp lemon zest (grated)
Tools
- 1 Immersion Blender
- 1 Bowl
- 1 Whisk
- 1 Saucepan
- 1 Sieve fine mesh
Procedure
Wash the strawberries very well, pat them dry with kitchen paper, remove the leaves, and cut them into cubes. Place them in the immersion blender cup and blend until you obtain a puree.
Strain with a fine mesh sieve and set aside; you need 5.8 oz.
In a bowl, mix the egg yolks, sugar, corn starch, and rice starch with a whisk.
Add the vanilla and grated lemon zest to the eggs.
Put the milk in a saucepan, bring to a boil, turn off the heat, and add the strawberry puree. Pour everything into the bowl with the eggs, mixing with the whisk. Transfer the mixture back to the saucepan, place over heat, and let it thicken until you achieve the same consistency as custard cream.
Pour the cream into a bowl, cover with plastic wrap touching the surface, wait for 15 minutes, and then place it in the fridge to cool completely.
The strawberry custard cream is ready; before using, give it a good stir with the whisk to make it creamy and glossy again.
Tips
Storage
Strawberry custard cream keeps in the refrigerator for 3 days.
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