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This Custard has a specific formulation for being baked. Unlike classic recipes, the quantity of eggs used is lower. Moreover, using whole eggs creates a unique structure in the Custard, limiting its bubbling during baking. Ideal for an excellent cream tart!
RECIPE FOR: gr of Custard
Ingredients
- 1 l Whole Milk
- 400 gr Granulated Sugar
- 300 gr Eggs (about 6 Eggs)
- 65 gr Rice Starch
- 65 gr Corn Starch
- 4 gr Vanilla
- 3 gr Salt
DIRECTIONS
- Bring the milk and the salt to a boil.
- Mix the eggs with the sugar, the pulp of vanilla, and the starches.
- Dilute the mixture with the boiling milk, pouring it into many times
- Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
- Sanitize a steel pan with food-grade alcohol
- When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.
- Before using the custard, I recommend you stir it vigorously with a whisk to make it glossy and smooth again.
NOTES
If you want, you can flavor custard with dried fruit paste, dosing 100gr for 1kg of custard. Let's learn how to prepare a perfect Custard Professionally! Check out the Biancolievito's Pastry School!
NUTRITION LABEL
Serving: 100g | Calories: 3096kcal | Carbohydrates: 570g | Protein: 70g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 1216mg | Sodium: 872mg | Potassium: 1734mg | Fiber: 1g | Sugar: 452g | Vitamina A: 3240IU | Calcio: 1298mg | Ferro: 6mg
9 comments about “Crema Pasticcera da Cottura”
Buongiorno,
Si può utilizzare solo Amido di Mais?
Ciao Giusi,
certo, tieni conto però che otterrai una crema più “solida” e meno “cremosa”!
A presto!
Grazieee.
Una volta cotta,posso congelare la crostata farcita con questa crema? Grazie..
Ciao Paola,
se riesci, ti consiglio sempre di non congelare la crema pasticceria sia per la resa della crema stessa, che per il fatto che la crostata tenderà ad assorbire gli odori del congelatore. Tuttavia, in questo caso, puoi imballare bene il prodotto e congelarlo per 3-4settimane. Per farlo scongelare, fallo stazionare in frigorifero a +4°C fino a che non sarà scongelato.
A presto!