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