Custard cream is a fundamental ingredient in many Italian desserts.
It can be used to fill cakes, pastries and bignè.
For the courtesy of: http://www.academiabarilla.com/italian-recipes/how-to/confectioner-cream.aspx
Ingredients for circa 1 ½ lb of custard cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ½ stick vanilla
- 2 tbsp all-purpose flour
- lemon zest to taste
Pour the milk into a large pot, add ½ vanilla bean and lemon peel (cleaned of the white fpart, which has a bitter taste).
Place the pot over medium heat and bring milk to a boil.
Meanwhile, pour the egg yolks and sugar into a small bowl, whisk until all the mixture is light in color.
Add sifted flour to the eggs, mixing carefully so that no lumps are formed.
When the milk begins to boil, remove the vanilla and lemon peel, and slowly pour a little hot milk into egg and flour mixture.
Mix well, then transfer the mixture into the pot with boiling milk, stirring thoroughly.
Bring the cream to a boil again, cooking it for another couple of minutes.
Once ready, you can do to cool the cream and use immediately or store in the fridge for two days maximum.
If you want to conserve the cream for a couple of days, once the cream has been transferred to a pan to cool, cover it with plastic wrap and put the pan in a blast freezer.