Custard (crema pasticcera in Italian)
The custard, which originated as a sugared sauce of egg yolk would origin from the end of the nineteenth century. It is a "classic preparation" of pastry used to make many sweets. It is used as filling for cream puffs, cannoli, diplomatici (an Italian pastry), puff pastry, pies, cakes, is also a key ingredient in the cream diplomatica (again an Italian cream).
recipe given by our chef at .
1 L milk
8 egg yolks
250 g sugar
180 g flour, or 100 g wheat starch + 50 g corn starch
These ingredients are able to feed: 10persons
- This course is: Basic preparations
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Boil the milk with the lemon peel (grated or entire) and vanilla. Meanwhile mix (possibly in a steel saucepan) the egg yolks and sugar, when the sugar has completely melted, add the flour (or mixture of starches) and mix well.
When the milk has reached a boil pour in the mixture whipping very quickly. Put everything on medium heat and bring to boil stirring constantly. Once you reach the boiling the cream is ready, transfer it to another container and let it cool ..
To avoid that during the cooling you create on the surface a hard layer, sprinkle the surface with granulated sugar or cover with a layer of film.
The presence of starch rather than the flour makes the cream more velvety. The corn starch has a strong gelling and thickening power. It tends to make assume a firmer consistency, a kind of Italian polenta, when you use it alone and in excess, whereas the wheat starch gives a consistency somewhat more sticky and therefore more fluid and creamy.; The overall effect of using the two starches is to have a firm and soft cream at the same time. You can change the percentages of the two types of starches at your leisure depending on the desired consistency.
For people with celiac disease we recommend to replace the wheat starch (which, may have traces of gluten) with potato starch, increasing a bit the percentage of corn starch as the starch would give a more fluid consistency the wheat starch (75 g corn starch + 75 g potato starch).