Ingredients for 4 servings:4 yolks
100 gr sugar
30 gr flour
Half litre of milk
Vanillin or grated lemon zest Ready in:
about 30 minutes
How to prepare the recipe: "Custard":
Pour the milk into a pot, add a pinch of vanillin or grated lemon zest, boil, turn off the heat.
Into another pot beat the yolks with the sugar, add the flour a little by little always beating until the mixture is well mixed.
Dilute a little by little, and always stirring, with the hot boiling milk.
Place on the heat, keep on stirring and simmer for 3-4- minutes.
Remove from heat, pour the cream into a bowl and let it cool stirring occasionally, so that no film forms on the surface
Custard is used to stuff puffs (beignets), profiteroles, cannoncini and many other cakes.
Flour makes it a little more consistent but less delicate than the crème anglaise.
Preparation time: 20 minutes
Cooking time: 10 minutes
Wash, dry and remove the core from the apples. Place them on an ovenproof dish; fill the hollow with jam, sprinkle with ...
Almond brittle millefeuille
Unfreeze the puff pastry. Heat the oven at 250°C.
Unroll the puff pastry and place on the baking pan covered with bakin ...
Sweet memories cake
Biscuit base: beat eggs and sugar on low heat. Add flour and cocoa sieved, stiring slowly from the bottom upwards. Pour ...
Combine the mascarpone and the ricotta with the icing sugar, stir until you get an homogeneous cream. Pass the cream thr ...
Boil, skin and mash the potatoes. Knead them with the brewer’s yeast diluted into half glass of warm water. Add the flou ...