Custard is undoubtedly the master of creams in pastry. We all know the essential ingredients: Yolks, sugar, milk, starches, but few know that the recipe can be adapted according to individual needs. The recipe I am proposing on this page is the Classic Custard, perfect for filling cakes and pies, whether natural or flavored with chocolate or dried fruit pastes. As I explain in detail in the Pastry School dedicated to the Custard, I recommend using corn starch and rice starch to thicken your cream.
Servings: gr of Custard
- Steel Pan
- 1 l Whole Milk
- 300 gr Egg Yolks (about 15 Yolks)
- 320 gr Granulated Sugar
- 50 gr Rice Starch
- 50 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 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: 1mg | Sugar: 0.2g | Potassium: 1mg | Cholesterol: 2mg | Calories: 2kcal | Monounsaturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Saturated Fat: 0.03g | Fat: 0.1g | Protein: 0.04g | Carbohydrates: 0.3g