You need eggs, milk, sugar and aromas to prepare one of the most popular pastry creams: la custard or custard. This cream is the basis of endless types of pastry preparations. It is the perfect filling for mignons, for puff cakes and sponge cakes, but it is also excellent served alone, in a cup, perhaps accompanied by crunchy biscuits.
It is a cream that is very easy to prepare and from it you can make different variations like the famous one Diplomatic cream or the cream Italian chantilly. There custard recipe can literally change flavor with the addition of flavors other than vanilla: if you prefer you can perfume it with a lemon peel, with orange, with the cocoa or a liqueur.
To prepare an excellent pastry cream, silky, that does not know too much of flour or cooked egg, and with the consistency that you like, get fresh, quality ingredients and follow the step by step Salt & Pepper recipe: you will avoid making the most common mistakes and the result will give you great satisfaction!
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Preparation of custard
1) Heat the milk. In a saucepan pour ½ liter of milk. Add a pod of vanilla to which you have practiced an opening for the whole length, so that the aroma can pass to the cream. Bring to a boil: while the milk temperature rises, break apart 4 eggs and divide the yolks from the whites. Keep the first ones and put aside the seconds, which you don't need in this preparation.
2) Whip the egg yolks with the sugar with a single or electric whisk, until the mixture becomes swollen and frothy. Add the flour and continue to work the mixture until you get a doughy cream. Pour the milk flush, after having filtered it from the residues of the vanilla pod, and dilute the egg mixture by mixing.
3) Cook the cream. Vpour the liquid mixture into a saucepan e cook the cream on very sweet fire, without ever stopping to mix with a wooden spoon. As soon as the mixture starts to boil, and then coagulate, remove from heat and let it cool down custard in a large bowl and a sheet of film in contact with the surface.
1) Instead of flour you can use starches, of corn and rice, as a result you will get a tasty cream with a lively color to use to stuff your sweets cold and also suitable for those with gluten intolerance or celiac disease.
2) To prepare custard to fill a tart, you prefer the flour instead of flour, it will give the cake a heart of cream with the right consistency.
3) If you want to flavor your cream with a "phial"alcohol-based or liqueur, add it immediately to the egg and sugar mixture and never to hot milk.
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