Tag: custard

Make the custard without eggs, milk, sugar, flour – Italian Cuisine

Make the custard without eggs, milk, sugar, flour


Eggs, milk, sugar, flour and flavorings: the classic custard recipe brings together simple ingredients, to create one of the most popular cake fillings (and not only) in the world. Ready in just a few minutes, this cream can be kept in the fridge for a few days. The big advantage is that everyone gets together at the table. However it can happen that, due to intolerances or alternative diets such as vegan or low glycemic index, the custard becomes off limits.

Don't worry: with Sale & Pepe you can make the custard without eggs or milk, sugar, flour. Here are all the tips to follow!

Custard: the traditional recipe

Invented by Monsieur François Massialot at the end of the sixteenth century, the custard conquers the hearts – and above all the palates – of the French nobles of the time. The recipe makes its first appearance in the book Le cuisinier roïal et bourgeois, published in 1691, together with that of crème brûlée is sugar paste. The success is enormous and here is that this recipe reaches us, almost equal to the original. The main difference is the removal of the use of butter or ox fat from the list of ingredients.

For prepare the custard you will need half a liter of milk. Pour it into a saucepan, where you will also add an engraved vanilla pod: in this way the aroma will be creamy. Bring the mixture to a boil. Meanwhile, separate the 4 egg yolks from the egg whites, which you can later retrieve by preparing meringues. Whip the egg yolks with 80 grams of sugar: you can do this using an electric or manual whisk, or by trusting an electric mixer. Work the mixture until it becomes puffy and frothy.

Add a pinch of salt and 40 grams of flour. Mix the cream until it reaches the desired density. After having filtered it from the residues of the vanilla pod, pour the milk slowly and dilute the egg mixture, stirring vigorously.

Take the cream and cook it in a saucepan over a very low heat, without ever stopping to mix with a wooden spoon. When the mixture begins to soak and thickens, remove from heat and let the cream cool in a large bowl. Once ready, keep it in the fridge: to avoid it coagulates on the surface, put a sheet of film in contact with the cream.

Why change the traditional recipe

The recipe for custard is perfect as it is, but alas it is not suitable for everyone. People affected by diabetes, celiac, lactose intolerant or supporters of a cruelty free diet and therefore vegan they don't get along with this preparation. However, for each of them there is a variation on the theme that is equally delicious and tasty.

The recipe for vegan custard

To prepare a sustainable vegan custard starts with replacing the granulated sugar with whole cane sugar: checks that the crops are traced and recognized by the organizations that deal with eco-compatible environmental development.

Remove the eggs from the recipe, using half a liter of vegetable milk (you can use soy or almond, oat or rice), 60 grams of starch; a pinch of vanillin, a piece of untreated lemon peel. To give the cream the traditional yellow color, use the turmeric or a pinch of saffron.

Gluten-free pastry cream recipe

In the traditional recipe of custard, flour is used, which is a very forbidden food in celiac diets. To avoid the side effects of gluten intolerance, simply remove the wheat flour from the list of ingredients, replacing it with one of the many alternatives on the market.

You can range from potato starch, which we used in vegan custard or some starches (corn or rice, for example). You can also use the hemp flour, the buckwheat flour and even that of quinoa. All these mixtures are gluten-free because they are not obtained from cereals.

How to make custard without eggs

To do the custard without eggs it is sufficient to follow the procedure adopted to prepare the vegan variant. In this case, however, you can keep the granulated sugar and cow's milk. Remember that the addition of turmeric or saffron – yellow spices – is recommended for aesthetic reasons but you can also serve a perfectly white cream.

How to make custard without milk, cream or butter

According to the recipe of Monsieur Massialot the cream had to be worked also with butter, a sprinkling of green pepper and, even using beef fat. However, butter has an important function in this preparation. Added in a quantity equal to 3-5% of the total weight, this ingredient supports the cream at + 4 ° C (in the fridge) and is used as preservative thanks to the fat it contains. It also enriches the flavor of the cream and its creaminess.

However this ingredient can be suppressed, as well as the cream, used to make the cream more full-bodied (to get the same effect, just add more flour or potato starch). The cream can therefore be easily replaced by milk, which in turn has numerous substitutes.

As with vegan custard, we choose a vegetable alternative to cow's milk: they are on the market rice, soy, oat, coconut, almond milk. In these last two cases the custard will acquire a very particular aroma.

How to make custard without sugar

To make the custard without sugar, replace the semolina or cane cream with two teaspoons of stevia. It is a substance extracted from a very widespread plant in Brazil, from which a zero-calorie syrup is obtained.

How to make custard without flour

To do the custard without flour it is sufficient to use an alternative thickener, such as corn or rice starch, or the very popular one potato starch, precious ally in many confectionery preparations.

How to make custard without vanilla or lemon peel

In the traditional recipe of custard we read that the milk is brought to a boil together with an engraved vanilla pod. Other recipes focus on the use of lemon or orange peel. These flavors can be replaced by aromatic ampoules alcohol-based, widely used in confectionery.

You can also decide to replace the classic citrus and vanilla scents with essences with lavender: you will certainly get a very original result.

How to use it to fill light cakes

Vegan custard is a perfect ingredient to complete tasty light desserts. For example, from the Apulian tradition we come to the rescue sporcamuss, squares of puff pastry used as a sandwich to enclose a soft layer of cream. You can also use phyllo dough and custard to prepare gourmands stuffed rolls. Or you can serve it in one pastry cream pie and fruit or, simply, in a cup, as tasty spoon dessert.

How to prepare custard: all the tricks – Italian Cuisine

How to prepare custard: all the tricks


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.

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Tart with amaretti biscuits with custard – Italian Cuisine

Tart with amaretti biscuits with custard


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!

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