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
Equipments
- Steel Pan
Ingredients
- 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
Directions
- 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.
Video
Notes
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!
Nutrition Label
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