This recipe for Custard is the richest formulation with 40 yolks per liter of milk. The resulting cream will be of extraordinary finesse. It will be excellent for filling puff pastry cannoncini or for making an excellent millefeuille. For the success of this cream, it is essential that cooking takes place at a relatively low temperature and that the subsequent cooling of the Custard is very fast to stop the cooking of the egg.
Servings: gr of Rich Custard
- Steel Pan
- 1 L Whole Milk
- 800 gr Egg Yolks (about 40 Egg Yolks)
- 420 gr Granulated Sugar
- 25 gr Rice Starch
- 25 gr Corn Starch
- 1 pod Vanilla
- 3 gr salt
For Sanitize the pan
- 20 gr Food-grade Alcohol
- Bring the milk and the salt to a boil.
- Mix the egg yolks with the sugars, 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.
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 | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 6IU | Calcium: 1mg | Iron: 1mg
Translated from Italian with Love