CUSTARD CREAM RECIPECustard is a type of cream prepared with egg yolk, sugar, milk and flour.Instead of flour, other thickeners such as corn or rice starch can be used.It can be used to garnish, stuff or eat it directly as a dessert.CUSTARD CREAMIngredients:- Yolks (4)- Sugar (100 gr)- Flour (30 gr)- Fresh milk (half liter)Preparation:- Heat the milk (either in the microwave or on a flame) until it boils.Meanwhile, put the yolks with the sugar in another pan.- With the whisk beat very well until the mixture becomes homogeneous.- Add the flour a little at a time, without stopping stirring until the mixture is mixed.- Take the milk and pour it a little at a time into the mixture and continue stirring gently.- Put on low heat and continue until the cream thickens (must be smooth and homogeneous)- Put the cream in a bowl and if not used immediately cover the bowl with plastic wrap to prevent a crust from forming on the cream.AdvicesThe variants of the custard are many:Diplomatic creamObtained by mixing whipped cream with custard when it has cooled.Lemon creamScented with a citrus peel, which will be added to the milk and then removed before adding it to the egg and flour mixtureVanilla cream Flavored with vanilla (pod or essence) added in milkEnglish creamSimilar to custard but without flour or other thickenersCocoa creamAdd melted chocolate or cocoa powder to the custard when it has cooled down.Bon Appétit!
Custard is a type of cream prepared with egg yolk, sugar, milk and flour.Instead of flour, other thickeners such as corn or rice starch can be used.It can be used to garnish, stuff or eat it directly as a dessert.CUSTARD CREAMIngredients:- Yolks (4)- Sugar (100 gr)- Flour (30 gr)- Fresh milk (half liter)Preparation:- Heat the milk (either in the microwave or on a flame) until it boils.Meanwhile, put the yolks with the sugar in another pan.- With the whisk beat very well until the mixture becomes homogeneous.- Add the flour a little at a time, without stopping stirring until the mixture is mixed.- Take the milk and pour it a little at a time into the mixture and continue stirring gently.- Put on low heat and continue until the cream thickens (must be smooth and homogeneous)- Put the cream in a bowl and if not used immediately cover the bowl with plastic wrap to prevent a crust from forming on the cream.AdvicesThe variants of the custard are many:Diplomatic creamObtained by mixing whipped cream with custard when it has cooled.Lemon creamScented with a citrus peel, which will be added to the milk and then removed before adding it to the egg and flour mixtureVanilla cream Flavored with vanilla (pod or essence) added in milkEnglish creamSimilar to custard but without flour or other thickenersCocoa creamAdd melted chocolate or cocoa powder to the custard when it has cooled down.Bon Appétit!
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