It is an easy and quick preparation to make, and, prepared at home, has a truly unique flavor. For a perfect result, avoid these 5 errors
How many times have you happened to prepare the custard to fill tarts, cream puffs or sponge cake and then having to throw away everything because your cream is "crazy"? A compound full of lumps and untied, now irrecoverable? Do not lose heart, be careful not to commit these 5 errors and next time your cream will be perfect like that of the best pastry chef.
The recipe for a perfect custard
Ingredients: 4 egg yolks, 400 ml milk, 100 ml cream, 80 g sugar, 1 vanilla pod, 45 g cornstarch.
Method: In a small pan mounted the egg yolks with sugar. Then add thecornstarch and seeds inside the vanilla pod and mix well with a whisk for everything to mix. In another poured saucepan milk and cream (if you want you can also use 500 ml of cream), add the vanilla pod and let it warm up for a few minutes on sweet fire. When the milk has warmed up, remove the vanilla pod and pour a little ladle into the egg and sugar mixture. Mix with a whisk to make everything homogeneous. Add at this point all the remaining milk, bring back on the fire and keep stirring until the cream will thicken. Turn off, let it cool by placing a film sheet in contact with the cream, to prevent the formation of a film, and, once cooled, keep it in the fridge until consumption.
If you do not want to make mistakes, read our tips in the gallery above
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