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Custard with whole eggs 

The custard grandmother

For some time I have always tried to prepare recipes, which canonically go with only the yolks, using whole eggs instead.

Of course I generally do, luckily!

There is certainly a rule to remember in this kind of preparations:
a whole egg has more weight and volume than a single yolk.

This is a detail not insignificant to keep in mind when calculating the doses of the other ingredients.

More or less, with minimal variations, in an egg the shell represents 10%, the yolk 30% and the egg white 60%.

So, thinking very hard, where a recipe indicates an yolk ... we will have to multiply all the other ingredients by three to obtain a similar result.

For this recipe and made the necessary tests, I came to get a result that was decidedly satisfying for me!
(given my natural modesty, I will not say that it borders on perfection for me!)

Therefore, if you also want to try this recipe out of the norm, starting as always from the ingredients, let's start cooking!

Ingredients, minimum quantity (enough for four people, generally):

eggs

pc.

1

XNUMX cups milk

ml.

 250

XNUMX/XNUMX cup sugar

g.

75

00 flour (v. Note

TS.

1

pure vanilla

pinch (made with three fingers)

1

sale

 small pinch (made with two fingers)

1

*

Preparation:

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In this, as in many other recipes, I use pure vanilla which is found in convenient and expensive jars at the supermarket. 

But if you want to flavor the milk by grating the vanilla from the pod ... the choice is yours.

Whip the whole eggs with the hot sugar, as for the preparation of the sponge cake, will have to triple in volume.

Continuing to mix gently, add the flour (or cornstarch) little by little (v. Note)

In another saucepan, heat - without boiling it! - milk with vanilla (or, if you prefer, 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.

At this point, place the saucepan in a larger container filled with cold water in order to cool the cream more quickly (cooling will thicken a little more) and continue stirring until it is cold to prevent a film from forming on the surface.

Now use the cream immediately or, if you want to keep it (at least one night, in the refrigerator), cover it in contact with a plastic film.

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ADVICES AND NOTES:

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