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How to prepare custard: all the tricks – Italian Cuisine

There custard it is one of the most famous preparations in the world. Soft, greedy, versatile, it becomes the perfect filling for each cake, even the most improvised. You need a few ingredients and a minimum effort to prepare it and when it does not go to enrich sponge cake, cream puffs or plum cake, it is perfect even as a dessert with a spoon, accompanied by a tasty biscuit.
Check out all the tips and secrets on how to make custard.

Pastry or confectioner?

Let's start by saying that the correct form with which to indicate this preparation is custard is not confectioner. Although the second adjective is also commonly used, the correct wording states that the word does not have the second i.

Where the custard cream is born

Eggs, milk, sugar, flour and flavors: simple ingredients, available to humanity for centuries, combined to create the cream of creams, the much loved custard. But who was the first to create what in France they call crème pâtissière?

Although the inventor of custard is lost in the fog of time, the first person who wrote the recipe was François Massialot. It is an important cook, who has worked for numerous famous personalities such as Philippe I, Duke of Orléans (brother of Louis XIV), the duke of Aumont, the cardinal d'Estrées and the marquis de Louvois. Born and lived in France between 1600 and 1700, in 1691 he wrote a very interesting book, considered one of the first culinary dictionaries: Le cuisinier roïal et bourgeois. This book also lists recipes that are today the cornerstones of world confectionery, such as the crème brûlée, the sugar paste and of course the custard. At the beginning of the eighteenth century the English spread his work, translating the volume with the title The Court and Country Cook.

Monsieur Massialot thought big and in his recipe book offers them doses to prepare a lot of custard. Start like this: "If you want to do it for several occasions, beat 12 eggs, egg yolk and egg white together Once well beaten, add about 250 grams of flour or little more and mix it all together Add a dozen eggs that you will continue to mix with the previous mixture At the same time put a liter and a half of milk in a large saucepan and bring to a boil.At the boiling point reached, pour the milk into the previously created mixture, stirring constantly Add a pinch of salt, 225 grams of butter and a pinch of White pepper and cook stirring occasionally, making sure that the mixture does not stick to the bottom of the pot. Once the cream has cooked and has become thick, pour it in another saucepan and let it cool. When you want to make some cakes, take the amount of cream you need depending on the size of the cake and pour it in another saucepan. Mix well with a spatula and add sugar, chopped candied lemon peel, some orange flower water, some egg yolks and some melted beef fat. Make sure that the ingredients are well incorporated and amalgamated and make your cakes with the puff pastry with which you will make a small edge that will cover the layer of cream prepared by you. Cook the cake and when almost cooked, glaze and serve ".

There is even an indication to make custard for the days of skinny, that is vigilie and friday: you can "use melted butter instead of animal fat".

How to make custard (even microwave)

For prepare the custard take half a liter of milk and pour it into a saucepan. Add a vanilla pod, which you will have practiced an opening for the whole length, so that the aroma can pass to the cream.

Bring the mix to a boil. Meanwhile, separate the yolks of 4 eggs from the egg whites, which you do not need in this preparation. Whip the egg yolks with 80 grams of sugar: you can do it by hand, with a whisk or an electric mixer, until the mixture becomes swollen and foamy.

Add a pinch of salt and 40 grams of flour: continue to work the mixture until you get a cream. After having filtered it from the residues of the vanilla pod, pour the milk flush and dilute the egg mixture, stirring with energy.

Take the cream and cook in a saucepan over very low heat, without ever stopping to mix with a wooden spoon. When the mixture starts to simmer and thicken, remove from heat and let the cream cool in a large bowl. To prevent it from setting on the surface, put a film sheet in contact with the cream.

You can prepare the custard cream al microwave: it takes only 5 minutes. Start by mixing 3 egg yolks with 40 grams of sugar and 20 grams of cornstarch, add 4 deciliters of cold milk and cook for 2 minutes in the microwave at 750W without covering it. Stir, cook for another 2 minutes and mix until the cream is homogeneous.

How many ingredients x 4 people? And to fill a cake?

Given that the custard it can also be served as a dessert with a spoon, here are the doses for 4 people. Obtain 4 egg yolks, 80 grams of sugar, 40 grams of flour, a vanilla pod, half a liter of whole milk and a pinch of salt. To fill a cake, like the Saint Honoré, it is advisable to double the doses.

Cream to flavor the custard

There custard it can be enriched with smells that make it even more special and greedy. First of all, the rind of lemon: try adding a grated piece of an organic lemon from Amalfi. The scent will be intoxicating. The same goes for the oranges, but it does not end there.

The custard can be flavored with a teaspoon of cinnamon in powder, or with two tablespoons of coffee soluble dissolved in a little hot water. For a refined solution, you can create del caramel, dissolving in a pan 50 grams of sugar and a tablespoon of water. Stir with a wooden spoon and bring to a boil. Leave to thicken by moving the pan. Add a tablespoon of hot water and continue to stir. Pour on hot custard, mix gently and let it rest.

But the custard can also be enriched by the cocoa, you will get the chocolate custard. You can also add some of the Nutella or even of the liquor. In this case the "vial" based on alcohol, perhaps flavored with coconut, or the dose of superacolico chosen should be added to the egg and sugar mixture, never in hot milk.

How to color the custard

We can color the custard, "turning on" the natural yellow color, replacing the flour with starches of corn: the color will be lively and you can use the cream to fill your cakes in the cold.

If you want to give your cream a specific color, you can use a food coloring, which will not affect the taste of your cream. The dyes on the market are in powder, liquid, gel, paste and spray version. Those in gel are the most suitable to create colorful creams. The only trick: the dyes work in small doses to get a first idea of ​​the final effect.

In addition to food colors it is possible to create natural colors using ingredients that contain pigments such as i blueberries, le strawberries, the curry or the turmeric (pay attention to the very strong taste of these spices), lo saffron. To get a green custard you can use the syrup mint.

How to thicken a thick dense custard

We find out how to thicken a thick dense custard. The thing to do is to intervene when it is hot: while mixing the mixture of milk, eggs, sugar and flour, add potato starch, cornstarch or a thickener for desserts. Do it as soon as possible: if you intervene when the cream has cooled down, it will be impossible to avoid the formation of lumps.

If you decide to add some flour with the cream still warm, be sure to sift it well before. While adding the selected thickener, keep stirring to make the mixture homogeneous. Be careful not to put too much flour, to avoid the opposite effect: a cream too hard. In the unfortunate event that this happens, you can always decide to eat it like a pudding.

How to recover crazed custard

Also there custard can go crazy, just like mayonnaise. Little errs are enough in the preparation and everything can be lost. The root causes of the "madness" of the custard are: the sifted flour, which then forms lumps; boiling the mixture (must simmer, constantly monitored); do not mix it continuously and always in the same verse.

If you've committed even one of these mistakes and you're faced with a crumpled custard, here it is how to recover it. Remove it immediately from the fire and, with an electric hand blender, start to beat it. Or, following an old grandmother's remedy, put it in a glass bottle, tap it well and start banging it vigorously for a few minutes.

How to use advanced custard

If you followed the doses to prepare the custard suggested by monsieur Massialot, it could happen that you have to manage some leftovers. Do not worry: there are many sweets that you can prepare even with small amounts of stuffing.

For example, there are cream puffs, which you can fill and then cover with chocolate. You can add custard to tiramisu instead of mascarpone cream. You can prepare an excellent custard and fruit tart or, if you have puff pastry in the fridge, you can create small squares to cook in the oven and then garnish with the cream. Create little ones "sporcamuss": puff pastry filled with custard and sprinkled with powdered sugar.

How to store custard

Since there are milk and eggs in the dough, preserving the custard is possible, but only for some day and only after taking some precautions. Wait until the cream cools and then put it in a container, putting a layer of transparent food film in contact with the cream, to prevent it from forming a hard film. Otherwise use an airtight container.

How to soften cold custard

If you are wondering how to soften the cold custard, the answer is simple. Take it out of the fridge and start working it with a spatula until it has resumed a higher temperature and will have regained softness.

Custard cream for celiacs

To prepare the cremake gluten-free pastry, it will be sufficient to replace the normal flour with corn starch or any other thickener that does not contain wheat flour (here all the alternatives suitable for celiacs).

Custard: recipes without

Now that we know how to prepare the traditional custard, we discover the variants "without". Let's start with the custard without milk. It is a recipe that will help you to meet your guests who can not stand it lactose. Simply replace a vegetable milk with normal cow's milk. You can also make one custard without eggs, using only half a liter of milk, 100 grams of brown sugar, 90 grams of starch, a lemon or orange peel and a pinch of turmeric to give color. This recipe is perfect for those who follow one vegan diet. You can also make a cream without sugar, ideal for who it is diabetic: just replace it with two teaspoons of stevia.


Tart with amaretti biscuits with custard – Italian Cuisine

An unusual combination for a tart with a delicate and elegant flavor, perfect for a fine meal and to be served with a passito from Pantelleria such as Ben Ryé

Do you want an idea for an unusual tart that gives you great satisfaction, made with simple ingredients and above all quick to make? Then the recipe of the custard tart with a base of amaretti it's what's right for you. Even for those who do not like the taste of amaretti: in this mix with custard you create, in fact, a delicate and harmonious combination.

We prepare the cream

For the custard you will have to assemble 5 egg yolks with three spoonfuls of brown sugar. United a spoonful of flour. Once the mixture is foamy, add 500 ml of fresh cream and mix well to prevent lumps from forming. Then join a pod of vanilla and transfer everything into a saucepan. Heat the cream, without it taking a boil, continuing to mix. Once it has thickened, remove from heat, remove the vanilla pod and set aside.

And shortcrust pastry

In a mixing bowl 300 g of 00 flour, 110 g of sugar, the grated rind of an untreated lemon, a pinch of salt and 150 g of butter done in little pieces. Start to knead with your fingertips until you get a crumble-looking compound. At this point, join an egg and a yolk and finish kneading quickly. Wrap the dough loaf in a sheet of foil and leave rest in the fridge for at least 30 minutes. Once this time has passed, spread the pastry on a floured pastry board with the help of a rolling pin. Transfer it to a greased and floured pan.

How to compose the tart

Crumble on the base of the dough 12 small macaroons and spread them so that the whole surface is covered. Pour over the custard and bake at 180 degrees for 30 minutes. Before churning out your custard tart and amaretti, try the toothpick, which will have to come out of the cake completely dry. Serve the dessert accompanied by a passito of Pantelleria like Ben Ryé.

In the tutorial some tips for a pie at the top!

Custard cream – custard recipe – Italian Cuisine

There custard (or custard, with the i) is the cream most known and used in pastry: it is one quick and easy recipewhich can be served as sweet with a spoon or used for the filling of sponge cakes, baked cakes and pies, cream puffs, profiteroles and various other sweet products, even cold.

This sweet and yellow cream It is very simple to prepare and in the classic recipe provides for the use of a few and simple ingredients, or egg yolks, sugar, milk and flour, but they have been made many variations, like the Diplomatic cream, which is obtained by adding the whipped cream; there lemon custard, with the addition of lemon juice and zest to the base dough; there vanilla cream, inserting a few drops of vanilla essence, while another variant is the one with cocoa or melted chocolate to obtain the chocolate custard.

Today I show how to make the original custard in the recipe of traditional grandma, 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 taste of eggs.

Even though I personally prefer them classic ingredients, as an alternative to flour there are those who suggest to use potato starch or cornstarch (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 you look for a solution you can try to use a hand blender: it is not an optimal choice and will make the purists turn up their noses, but in case of emergency it can save our preparation! But when there are too many lumps or the cream is liquid and she has not grown up, there is little to do and you have to start over (it happens to everyone, do not worry!).

In short, in the kitchen and in pastry you must always pay attention and respect all the steps!

Here is my recipe for preparing one perfect custard and in a short time: I confess that I love tasting this very good cream even alone and I often prepare the afternoon and accompany it with cookies … divine!


How to make custard

Cut a stick of vanilla with the tip of a knife, acting lengthwise. Then put it in a saucepan with milk and simmer for 5 minutes on low heat.
2 milk and vanilla

In a bowl, whip the egg yolks with the sugar. Add the sifted flour to the egg yolks.
3 custard

Raise the vanilla stick that you have left to infuse in the milk, pour the milk into the mixture and mix it.

2 add milk
Transfer the mixture into 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, allow to cool to room temperature and stir occasionally.


When it has cooled, 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 along with some biscuits.


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