Custard
The custard is a type of cream prepared with egg yolk, sugar, milk and flour; which can be served as a spoon dessert or used as a garnish or filling for cakes, sponge cake, cannoli or cream puffs and as many various pastry products.
There are many variations: diplomatic cream, which is obtained by mixing whipped cream, citrus cream, scented with citrus peel, vanilla cream, flavored using a vanilla pod, English cream (like custard but without thickener ) or even the chocolate cream, obtained by adding chocolate flakes as the last step of the recipe.
I mentioned some variations starting from the finished product, here I propose instead 3 variations obtained from the different composition of the ingredients.
It’s up to you to experiment which is the best …
Custard
Ingredients
Basic Recipe
- 10 egg yolks
- 200 gr sugar
- 80 gr flour
- 500 ml cream
- 500 ml milk
- Flavors for example: zest of a citrus fruit or a vanilla bean
Variant n ° 1 (milk and cornstarch)
- 1 liter of milk
- 10 egg yolks
- 200 gr sugar
- 80 gr cornstarch
- Aromas zest of a citrus fruit or a vanilla pod
Variant n ° 2 (milk, cream and rice starch)
- 400 ml milk
- 250 ml cream
- 250 gr egg yolks
- 200 gr sugar
- 65 gr rice starch
- Aromas zest of a citrus fruit or a vanilla pod
Instructions
- Heat the milk and cream with the herbs.
- Whip the egg yolks with the sugar, when they are well whipped, add the flour.
- Pour the liquid a little at a time and beat vigorously to avoid lumps in the mixture that are due to cooking the yolk.
- Return to the heat and with a thermometer check when it reaches 92 ° C (cooking temperature of the flour), without NEVER stopping mixing the mixture with a whisk.
- Cool with a contact film to avoid the formation of the opaque layer due to contact with air.