There custard (or custard, with the i) is the best known and used cream in pastry: it is one quick and easy recipe, which can be served as spoon dessert or used for the filling of sponge cake, baked cakes and pies, cream puffs, profiteroles and various other sweet products, even cold.
Thissweet and yellow cream it is very simple to prepare and in classic recipe involves the use of a few and simple ingredients, that is egg yolks, sugar, milk and flour, but many variations have been made, such as Diplomatic cream, which is obtained by adding whipped cream; there Lemon cream, with the addition of lemon juice and zest to the base mixture; there vanilla cream, adding a few drops of vanilla essence, while another variant is that with cocoa or melted chocolate to obtain the chocolate custard.
Today I show how to make the original custard in the traditional grandmother's recipe, but before going to see doses and preparation in detail, there is still some advice to give: despite being a simple cream to do at home, however, hides some pitfalls, starting with the possibility of finding lumps or obtaining a final result that has a too marked egg taste.
Although personally I prefer the classic ingredients, as an alternative to flour there are those who suggest using potato starch or corn starch (35 grams in both cases), which help to make the product more velvety and to avoid the possible formation of lumps. If, despite everything, the cream makes lumps and if you are looking for a solution, you can try using an immersion blender: it is not an optimal choice and will make purists turn up their noses, but in an emergency it can save our preparation! But when there are too many lumps or the cream turns out liquid and it has not congealed, there is little to do and you have to start over (it happens to everyone, don't worry!).
In short, in the kitchen and in the pastry shop you must always pay attention and respect all the steps!
So here's my recipe for making one perfect custard and in a short time: I confess that I love to taste this very good cream even on its own and often I prepare it in the afternoon and accompany it with biscuits ... divine !!!
How to make custard
Score a vanilla stick with the tip of a knife, working lengthwise. Then put it in a saucepan with the milk and simmer for 5 minutes over low heat.
In a bowl, whip the egg yolks with the sugar. Incorporate the sifted flour into the egg yolks.
Lift the vanilla pod that you left to infuse in the milk, now pour the milk into the mixture and mix.
Transfer the mixture to a saucepan and cook the cream, stirring constantly so as not to create lumps. Let it simmer until the cream thickens.
Remove the custard from the heat, let it cool to room temperature and stir occasionally.
When it has cooled down, we will cover the bowl with a layer of transparent film, to be applied in contact with the cream: this simple operation will prevent the formation of the opaque skin on the surface, leaving our preparation clear and shiny.
The transparent film is also an ally to preserve the custard, which resists in the fridge for up to three days if properly covered and protected.
Then use the custard for the preparation of your desserts or serve it as a dessert together with biscuits.