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Custard, her grandmother

The custard grandmother

This is the custard with the recipe that my grandmother used and that I had carefully pinned on a piece of paper
(forty years later the paper is still in my collection of cooking notes!).

Occurring on several cookbooks I have seen that it is at the bottom of the classic cream, so as well as reported on mine Silver spoon (German version, of course! - der Silberlöffel).

I realize that always preparing it enough to be overly distracted and often at the last moment, I never thought about taking pictures in sequence of the preparation:
I promise to make amends as soon as possible!

ingredients:

eggs (only yolk)

pz

2

50 grams of sugar

gr

50

flour (or cornstarch)

CT

1

XNUMX cups milk

cc

250

vanilla

QB

or

lemon (rind)

QB

rum (optional)

CT

1

Preparation:

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NB: Use a container from the beginning that can go on the stove.

Whisk sugar and egg yolks with a whisk until frothy.

Continue stirring gently gradually add the cornstarch (v. Note)

In another saucepan, heat - without boiling it! - milk with vanilla (or with grated lemon peel).

Put the container with the egg mixture on low heat (or if you prefer in a bain-marie) and continuing to mix with the whisk, add the warm milk little by little.

Still stirring continue to cook until the cream has thickened.

Allow the cream to cool and use it for the desired preparation; or put it in a bowl and serve it directly as a dessert!

ADVICES AND NOTES:

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  • Cornstarch: I prefer it instead of flour because the cream is more digestible.
  • While the cream cools, mix it from time to time to prevent the film from forming.
  • For a stronger flavor you can add, remove from the heat, a CT incorporating rum cream.
  • My grandmother let the cream cool, well-thickened, in a flat container and then fry it, cut into rectangular pieces.
  • If the cream is then used to prepare a diplomatic cream (mixed with chantilly) remember not to thicken it until it becomes semi-solid!
  • As regards the spelling: it is in common use write pastry - with the i; and it is not considered a mistake but the correct spelling.
    Personally I prefer to use the most orthographically correct version even if not very common.