The custard

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  • We come to us: Today we are seized with the CUSTARD, one of the pillars of Italian pastry. Delicious alone, with two biscuits and some flakes of chocolate, fabulous in pies, pastries, alone or in combination with fruit tarts, Jam, chocolate…And’ easy to prepare, It just takes patience to not hasten the time and lots of elbow grease to thoroughly mix, Indeed a great time, at all stages of the proceedings.

Ingredients for 400 grams:

  1. 250 grams of whole milk
  2. 75 grams of sugar
  3. 60 grams of egg yolks (about three)
  4. 10 grams of flour
  5. 10 grams of corn starch

Put the egg yolks and put them in a bowl with an electric mixer together with half the sugar, then add the flour and corn starch, until you get a homogeneous mixture. In a saucepan pour the milk with the rest of the sugar and bring to the boil. Remove from heat, pour in the milk over the egg mixture always beating with a whisk and then put everything back on the fire, stirring with a wooden spoon or whisk until the cream has thickened. Once the cream will be dense, boil over low heat and stirring constantly for 2 minutes. Remove from heat and allow to cool. You can also flavor the cream with vanilla extract, lemon or orange zest or aromas that you prefer.

 

PS. If you want to make a custard without gluten, You can use only cornstarch or rice starch

2 Responses to The custard

  1. Valentina says:

    Hi Ada!
    Dici “Put the egg yolks and put them in a bowl with an electric mixer together with half the sugar,”.. e l’altra metà???

    • Ada Parisi says:

      Va nel latte, impedisce che si attacchi sul fondo. E grazie per avermi fatto notare che non lo avevo scritto. Inizio a cadere a pezzi! A dear greeting, ADA

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