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Custard

Course Dessert
Cuisine Italian
Total Time 20 minutes
Servings 5 portions

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.

Notes

In the variants with the use of starches, a less sticky, more melting and more shiny structure will be obtained, unlike the flour-based recipe which will be a little opacified after cooking.