1 L milk
16 egg yolks
300 g sugar
- This course is: No
- Difficult to prepare: MEDIUM
- is a typical course made in: INTERNAZIONALE
- You should drink:
- The time to prepare this course is: , and cooking time is:
Boil the milk with vanillin. Put in a bowl the egg yolks and sugar and whisk until you get a light yellow and smooth mixture.
Pour the hot milk little by little in the bowl, joining it to the mixture of egg yolks and sugar, by working with the whip. Cook the sauce over low heat in a double boiler (we say bagnomaria in Italian) until it reaches a temperature of 85 C (we call it cooking "alla rosa", it is not a real cooking, but a kind of pasteurization, be careful not to coagulate the eggs ).
If you do not have a thermometer for baking you can do it this way. Cook in a double boiler continuing to work with the whisk until the white foam disappears from the surface and the cream takes a bit of consistence veiling the wooden spoon (or the whip) and thus reaching the cooking "alla rosa".
To check the cooking dip a wooden spoon, perfectly clean, into the sauce, remove it and blow over: the cream will be ready, when blowing the mixture will spread to form a rose shape.
Adding a bit of flour, or better yet, a bit of potato starch, it will prevent more easily the coagulation of eggs. However, it is recommended to bring to a boil the cream, in this case to inactivate the amylases of the yolk that might otherwise degrade the starch of the flour or starch making the liquid cream.
I tell you this recipe
Well then...We Italians do like cuisine from other country like the English custard. With Anglo-Saxon origin, it is a very fluid cream and it is used as the base for the preparation of Bavarian and ice cream, but is also used for accompanying cookies and biscuits.
Energy: 23278.48 kJ
Energy: 5501.52 kcal
Total Protein: 111.15 g
Animal protein: 1.15 g
Plant proteins: 110.00 g
Total lipids: 127.10 g
Lipids animals: 120.10 g
Plant lipids: 7.00 g
Cholesterol: 360.00 mg
Carbohydrates available: 1042.83 g
Starch: 763.00 g
Soluble carbohydrates: 279.83 g
Total dietary fiber: 25.00 g
Alcohol: 0.00 g
Water: 163.554 g
words to remember
eBook Free - ti racconto una ricetta di Sezze
Tell a recipe to your friends
Twitter: tweet this recipe
Insert a comment
christopher Scrive: 02/10/2013
Bellissima e buonissima, di grande effetto! Christopher
Marco Fabio Dei Genovesi Scrive: 02/10/2013