Baking Custard

Image of the baking custard on Biancolievito
This Custard has a specific formulation for being baked.
Unlike classic recipes, the quantity of eggs used is lower. Moreover, using whole eggs creates a unique structure in the Custard, limiting its bubbling during baking. Ideal for an excellent cream tart!
Preparation: 10 minutes
Cooking: 10 minutes
Total Time: 20 minutes
Servings: 1000 gr of Custard

Ingredients

  • 1 l Whole Milk
  • 400 gr Granulated Sugar
  • 300 gr Eggs (about 6 Eggs)
  • 65 gr Rice Starch
  • 65 gr Corn Starch
  • 4 gr Vanilla
  • 3 gr Salt

Directions

  • Bring the milk and the salt to a boil.
  • Mix the eggs with the sugar, the pulp of vanilla, and the starches.
  • Dilute the mixture with the boiling milk, pouring it into many times
  • Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
  • Sanitize a steel pan with food-grade alcohol
  • When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.
  • Before using the custard, I recommend you stir it vigorously with a whisk to make it glossy and smooth again.

Notes

If you want, you can flavor custard with dried fruit paste, dosing 100gr for 1kg of custard.
Let's learn how to prepare a perfect Custard Professionally! Check out the Biancolievito's Pastry School!

Nutrition Label

Serving: 100g | Calories: 3096kcal | Carbohydrates: 570g | Protein: 70g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 1216mg | Sodium: 872mg | Potassium: 1734mg | Fiber: 1g | Sugar: 452g | Vitamin A: 3240IU | Calcium: 1298mg | Iron: 6mg
Translated from Italian with Love

hey, do you want to try some other recipe?

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