Baking Custard

Name: Baking Custard
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Custard and Pastry Creams

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!

Print Recipe Pin Recipe

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.