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
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
Chef’s advices
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
Difficulty: easy
Origin: Italy
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
Chef’s advices
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
Difficulty: easy
Origin: Italy
In the picture, Custard
Coffee Bavarois
(Desserts)
Put a pot onto the stove with milk, add coffee and vanilla stick. When the milk boil, remove from heat and strain. So ...
(Desserts)
Put a pot onto the stove with milk, add coffee and vanilla stick. When the milk boil, remove from heat and strain. So ...
Chocolate diplomatic
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
Panforte
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
Chocolate and coffee panna cotta
(Desserts)
Boil milk and cream with the sugar. Pour sweetened coffee and the gelatin, previously soaked in cold water and wrung. St ...
(Desserts)
Boil milk and cream with the sugar. Pour sweetened coffee and the gelatin, previously soaked in cold water and wrung. St ...
Chocolate and pears cake
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
