Maria Rosaria Homemade custard recipe
Custard, queen of creams, essential for many desserts and useful for decorating cakes and cookies.
With the doses given in this recipe the consistency of the cream will be very firm, compact; if a softer consistency is needed just add 100/200 ml more milk.
Ingredients
Preparation of the custard
Warm the milk with the vanilla pod and its seeds in a little pot. It needs to be about to boil.
In the meanwhile, whip the egg yolks with sugar and vanilla in a bowl.
The mixture has to be fluffy. At this point add sifted flour and starch and keep mixing.
After having removed the vanilla pod from the warm milk, pour it in this mixture.
Keep stirring it until the sugar is completely melted, then pour it in a pot over low heat.
It will form foam that will disappear in a few minutes.
If you like a lemon flavour, you need to add the lemon zest now.
Even if you stir it often with a wooden spoon while it cooks, there can be lumps at the bottom of the pot. In this case I use electric whips to have a smooth and thick cream.
It’s needed to pay a lot of attention to the custard not getting burnt because it will affect his taste.
When the custard is thick enough to come off the spoon, it’s ready. Mind that when it’s cold, it becomes thicker.
At this point pour the custard in a bowl, cover it closely with the cling film so that a skin will not form on its surface.
When it’s cool, put it in the fridge until you need to use it.
It would be ideal to prepare it the evening before you need to use it to let it completely settle.
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