- 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…I'm used’ 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 700 grams of custard:
- 500 ml whole milk
- 120 grams of sugar
- 4 egg yolks small
- 40 grams of corn starch gluten 8without) or flour
Put the egg yolks in a bowl and crush them with a whip along with half the sugar. Mix flour or corn starch with the rest of the sugar (so no one will form lumps) and add them to egg yolks, stirring constantly, until you get a homogeneous mixture. You don't have to whip the mixture, but only stir to form a smooth batter without lumps.
Heat the milk without bringing to the boil. Remove the milk from the heat, pour it flush on the egg mixture, sugar and flour, always beating with whisk to avoid lumps. Put everything back to cook over low heat, stirring with a whisk until the cream has thickened. Once the cream will be dense, get Simmons over a very low heat and stirring constantly for 2 minutes.
Remove from heat, pour into a bowl and cover with plastic wrap in contact (you have to lay it on the cream and press so that it fits snugly). Allow to cool completely and refrigerate. You can also flavor the cream with vanilla extract, lemon or orange zest.