Pastry Cream Recipe

custard recipe

The invention of the custard seems to be due to François Massialot, an important chef of several illustrious people such as Philippe I, Duke of Orléans, the Duke of Aumont, the Cardinal d'Estrées and the Marquis de Louvois.

Tricks for obtaining a good Custard

custard recipe

Custard is an easy preparation, which requires little preparation time. Now we will give you some little tips to follow to ensure that you obtain an excellent result:

• Sift the flour before adding it to the dough: in this way you will avoid the formation of lumps, lowering the chances of the cream going crazy.
• Avoid letting the mixture boil: therefore cook it over low heat and stirring it continuously with a spoon, until the cream is ready.
• You must never stop stirring the custard: if the mixture is not stirred constantly, it will most likely go crazy. In fact, if you stop mixing the dough you will obtain will not be smooth, but lumps will form and you will return to the starting point.
• You must always turn the cream in the same direction.

How to store Custard

custard recipe

When the custard is ready, transfer it to a bowl. In this way, we will allow the cream to cool.

Cover the cream with cling film. Place the latter right in contact with the surface of the cream, to ensure that a skin does not form. Alternatively, if you don't have cling film available, it is advisable to stir the cream quite frequently until it is completely cold.

Then place the container in the refrigerator.

The custard usually has a shelf life of 3-4 days and can be frozen. If you freeze it, take it out of the freezer the night before and place it in the fridge. The next day it will be soft. Before using it, mix the cream with an electric whisk.

Flour or starches?

The Custard Cream recipe can also be prepared with flour, but it is not advisable because the gel obtained is stickier and if it is cooked badly, it risks separating.

Custard Recipe

Therefore, the most suitable starches for preparing a custard filling are corn starch and rice starch.
The best choice is to use them together, taking advantage of the benefits of both.
For a cooking cream it is better to use starch. For baked cakes, you can use any starch, but it is better to use starch or rice starch.
The reason is simple, as retrogradation is slower, the product will keep longer.

Custard Recipe

Procedure:

custard recipe

Place the milk in a saucepan together with the lemon peel (or vanilla pod) and heat it until it comes to the boil. Remove it from the heat and let it cool. Meanwhile, place the egg yolks with the sugar in a bowl and beat them with an electric whisk until they become light and frothy.

Add a third of the now lukewarm milk, pouring it slowly and continuing to mix.Sift the cornstarch directly into the bowl, then mix well with a whisk to blend it into the mixture, so that no lumps form.

Pour the egg mixture into the pan with the milk and cook over low heat; mix the custard with a whisk so that it does not burn on the bottom. Cook for about 10 minutes, stirring constantly, until it thickens.

Variations of Custard

Custard Recipe

There are many variations of this preparation, such as the Chantilly Cream, which is made using half a dose of milk and half a dose of cream, or the Cream diplomatic obtained by mixing the custard with whipped cream, excellent for filling puff pastry-based desserts, such as millefoglie.

Chocolate cream

Prepare the custard and while it is still hot, add a 100g bar of chopped dark, milk, white or hazelnut chocolate. Continue mixing until the chocolate, with the heat of the cream, has completely melted and the mixture is smooth and homogeneous.

Nutella cream

Prepare the custard and when it is still hot, add 2-3 tablespoons of Nutella (if you want a stronger flavour, you can add more). Continue mixing until the Nutella, with the heat of the cream, has completely melted and the mixture is smooth and homogeneous.

Hazelnut or pistachio cream

Prepare the custard and when it is still hot, add about 50g of hazelnut or pistachio paste (if you want a stronger flavour, you can add more). Continue mixing the mixture until it is smooth and homogeneous.

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