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!
Servings: gr of Custard
1x 2x 3x
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
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.
Serving: 100 g | Calories: 3096 kcal | Carbohydrates: 570 g | Protein: 70 g | Fat: 61 g | Saturated Fat: 28 g | Cholesterol: 1216 mg | Sodium: 872 mg | Potassium: 1734 mg | Fiber: 1 g | Sugar: 452 g | Vitamin A: 3240 IU | Calcium: 1298 mg | Iron: 6 mg
Translated from Italian with Love