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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 piece of paper is still in my collection of cooking notes!).

Checking on various cooking manuals I saw that it is basically the classic cream, like that as well as reported on mine Silver spoon (German version, of course! - Der Silberlöffel).

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

ingredients:

eggs (only yolk)

pc.

2

50 grams of sugar

g.

50

flour (or cornstarch)

TS.

1

XNUMX cups milk

ml.

250

vanilla

q.s.

or

lemon (rind)

q.s.

rum (optional)

TS.

1

Preparation:

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

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 zest).

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

Always 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 remains more digestible.
  • While the cream cools, mix it from time to time to prevent the film from forming.
  • For a more pronounced flavor, a CT of rum can be added out of the heat and incorporated into the 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 for handwriting: writing is common pastry - with the i; and it is not considered an error but the correct spelling.
    Personally, I prefer to use the more orthographically correct version, although not very widespread.
  • See also: Custard with whole eggs

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