{"id":8031,"date":"2025-08-20T19:55:31","date_gmt":"2025-08-20T17:55:31","guid":{"rendered":"http:\/\/biancolievito.wpengine.com\/?page_id=8031"},"modified":"2026-05-27T21:36:20","modified_gmt":"2026-05-27T19:36:20","slug":"custard","status":"publish","type":"page","link":"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/crema-pasticcera\/","title":{"rendered":"PASTRY CREAM RECIPE: SMOOTH VANILLA CR\u00c8ME P\u00c2TISSI\u00c8RE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"8031\" class=\"elementor elementor-8031\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5b9d6d7 e-flex e-con-boxed e-con e-parent\" data-id=\"5b9d6d7\" data-element_type=\"container\" data-e-type=\"container\" id=\"custard\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ede569c elementor-widget elementor-widget-text-editor\" data-id=\"ede569c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-preserver-spaces=\"true\"><strong>Custard<\/strong> or <strong>Pastry Cream i<\/strong>s undoubtedly the base of pastry creams and many desserts. Today, we will learn how to prepare an excellent custard, from the ingredients to its correct storage.<\/span><\/p>\n<p>Let&#8217;s start!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c959213 elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"c959213\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;exclude_headings_by_selector&quot;:&quot;#custardrecipe, #suggestions&quot;,&quot;marker_view&quot;:&quot;bullets&quot;,&quot;container&quot;:&quot;#custard&quot;,&quot;no_headings_message&quot;:&quot;Non sono state trovate intestazioni in questa pagina.&quot;,&quot;icon&quot;:{&quot;value&quot;:&quot;fas fa-circle&quot;,&quot;library&quot;:&quot;fa-solid&quot;,&quot;rendered_tag&quot;:&quot;&lt;svg class=\\&quot;e-font-icon-svg e-fas-circle\\&quot; viewBox=\\&quot;0 0 512 512\\&quot; xmlns=\\&quot;http:\\\/\\\/www.w3.org\\\/2000\\\/svg\\&quot;&gt;&lt;path d=\\&quot;M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8z\\&quot;&gt;&lt;\\\/path&gt;&lt;\\\/svg&gt;&quot;},&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<h4 class=\"elementor-toc__header-title\">\n\t\t\t\ttable of contents\t\t\t<\/h4>\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__c959213\" aria-expanded=\"true\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__c959213\" aria-expanded=\"true\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__c959213\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<svg class=\"elementor-toc__spinner eicon-animation-spin e-font-icon-svg e-eicon-loading\" aria-hidden=\"true\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M500 975V858C696 858 858 696 858 500S696 142 500 142 142 304 142 500H25C25 237 238 25 500 25S975 237 975 500 763 975 500 975Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7dedf06 elementor-widget elementor-widget-heading\" data-id=\"7dedf06\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">EASY VANILLA PASTRY CREAM RECIPE WITH 2 CUPS OF MILK<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d734113 elementor-widget elementor-widget-wprm-recipe\" data-id=\"d734113\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"custardrecipe\" data-widget_type=\"wprm-recipe.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-31626\" class=\"wprm-recipe-container\" data-recipe-id=\"31626\" data-servings=\"7\"><div class=\"wprm-recipe wprm-recipe-template-compact\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/05\/MASCHERA-WP_FACEBOOK-150x150.png\" class=\"attachment-150x150 size-150x150\" alt=\"ciotola con crema pasticcera al limone\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/05\/MASCHERA-WP_FACEBOOK-150x150.png 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/05\/MASCHERA-WP_FACEBOOK-500x500.png 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/05\/MASCHERA-WP_FACEBOOK-96x96.png 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/biancolievito.it\/en\/print_ricetta\/easy-pastry-cream\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"31626\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">2<\/span> votes<\/div><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Easy Pastry Cream<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A <strong>smooth vanilla pastry cream<\/strong>, fragrant and lump-free, made with simple quantities for 500 ml of milk. Perfect for tarts, cream puffs, sponge cakes and cream-filled desserts. This recipe yields about <strong>700 g \/ 1.5 lb of cooked pastry cream<\/strong>.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Pastry Basics<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">cr\u00e8me p\u00e2tissi\u00e8re, custard filling, pastry cream, vanilla pastry cream<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-category-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-category-label\">Categoria: <\/span><span class=\"wprm-recipe-category wprm-block-text-normal\">Creams and Mousses, Pastry Basics<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-31626 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"31626\" aria-label=\"Adjust recipe servings\">7<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">100 g servings (about 3.5 oz each)<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">171<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/biancolievito.it\/chi-sono\/\" target=\"_blank\">Biancolievito<\/a><\/span><\/div>\n\n\n<div id=\"recipe-31626-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-31626-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"31626\" data-servings=\"7\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Whole milk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 2 cups<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Large egg yolks<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 80 g total<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">120<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Granulated sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 1\/2 cup + 2 tbsp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rice starch<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 2 tbsp; optional, for a silkier texture<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">35<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornstarch<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 4 tbsp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">vanilla bean<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bourbon vanilla<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or 1 tsp vanilla extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lemon zest<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional, for lemon pastry cream<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-31626-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-31626-instructions-container wprm-block-text-normal\" data-recipe=\"31626\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-31626-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sanitize a stainless-steel tray by pouring in a small amount of food-grade alcohol, then wipe the bottom and sides with a paper towel. For home use, a very clean shallow pan also works well.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img decoding=\"async\" width=\"400\" height=\"224\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.46.21.webp\" class=\"attachment-medium size-medium\" alt=\"preparazione crema pasticcera 1\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.46.21.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.46.21-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.46.21-150x84.webp 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" title=\"\"><\/div> <\/li><li id=\"wprm-recipe-31626-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring the milk and salt to a boil in a saucepan. Meanwhile, whisk the egg yolks with the vanilla, sugar and starches in a mixing bowl.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img decoding=\"async\" width=\"400\" height=\"223\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.47.50.webp\" class=\"attachment-medium size-medium\" alt=\"preparazione crema pasticcera 2\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.47.50.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.47.50-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.47.50-150x84.webp 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" title=\"\"><\/div> <\/li><li id=\"wprm-recipe-31626-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the milk is hot, pour it into the egg yolk mixture in several additions, whisking constantly, until the mixture is completely smooth and evenly diluted.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img decoding=\"async\" width=\"400\" height=\"223\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.52.34-1.webp\" class=\"attachment-medium size-medium\" alt=\"preparazione crema pasticcera 3\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.52.34-1.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.52.34-1-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.52.34-1-150x84.webp 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" title=\"\"><\/div> <\/li><li id=\"wprm-recipe-31626-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer everything back to the saucepan and cook over low heat, stirring constantly, until the pastry cream begins to thicken.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img decoding=\"async\" width=\"400\" height=\"221\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-01.05.36-4.jpg\" class=\"attachment-medium size-medium\" alt=\"preparazione crema pasticcera 4\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-01.05.36-4.jpg 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-01.05.36-4-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-01.05.36-4-150x83.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" title=\"\"><\/div> <\/li><li id=\"wprm-recipe-31626-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When ready, pour the hot pastry cream into the sanitized tray, cover with plastic wrap directly touching the surface, and cool quickly to 39\u00b0F \/ 4\u00b0C before using.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img decoding=\"async\" width=\"400\" height=\"222\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.50.39-1.webp\" class=\"attachment-medium size-medium\" alt=\"preparazione crema pasticcera 5\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.50.39-1.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.50.39-1-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/Schermata-2021-11-03-alle-00.50.39-1-150x83.webp 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" title=\"\"><\/div> <\/li><\/ul><\/div><\/div>\n\n\n<div id=\"recipe-31626-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">100<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">171<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">27<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0,1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">21<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-net_carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Net Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">27<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8b9460e elementor-widget elementor-widget-text-editor\" data-id=\"8b9460e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>How to Make Pastry Cream at Home<\/h2>\n<p>&nbsp;<\/p>\n<h3>Traditional Method<\/h3>\n<p>Whisk together the egg yolks, sugar, flavorings, and starch (do not whip to incorporate air). Once the milk reaches a boil, gradually pour it into the egg mixture a little at a time while whisking. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.<\/p>\n<p>When the custard is done, cool it quickly as explained below and flavor as desired (for example, add fresh lemon zest for a lighter taste).<\/p>\n<h3>Whipped-Yolk Method<\/h3>\n<p>Whip the yolks, sugar, flavorings, and starches in a stand mixer until pale and fluffy. Gently pour this mixture into the boiling milk <strong>without stirring<\/strong>.<\/p>\n<p>As soon as the mixture begins to bubble around the edges, whisk vigorously and remove from the heat. Because the whipped yolks contain more air, this method slows down heat transfer slightly, so cooking takes a bit longer.<\/p>\n<h3>Microwave Method<\/h3>\n<p>This method works best when making small batches of custard.<\/p>\n<p>First, mix the eggs, sugar, starch, and flavoring together until smooth. Whisk in the milk, then transfer the mixture to a microwave-safe container (Pyrex or microwave-safe plastic). Cook on full power for about 2 minutes.<\/p>\n<p>Remove and stir vigorously to redistribute the heat. Repeat in intervals of <strong>1 to 1 \u00bd minutes<\/strong>, stirring each time, until the custard is fully cooked and thickened.<\/p>\n<h3>Thermomix Method<\/h3>\n<p>The Thermomix is very convenient for custard, especially for batches under 1 liter of milk. Add all ingredients to the bowl, blend on medium speed for 30 seconds, then cook at <strong>194\u00b0F (90\u00b0C) for 7\u20138 minutes<\/strong>.<\/p>\n<p>Cool quickly once finished. For chocolate custard, add chopped chocolate during the last minute of cooking, then blend at high speed for 10 seconds once finished.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-79d03b2 elementor-widget elementor-widget-html\" data-id=\"79d03b2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<section class=\"bl-issue-box\" aria-labelledby=\"bl-issue-title\">\n  <h2 id=\"bl-issue-title\">Common Mistakes to Avoid When Making Custard (Pastry Cream)<\/h2>\n  <p class=\"bl-issue-intro\">Quick diagnosis: the most likely cause and a practical fix so your custard (pastry cream) always turns out smooth and silky.<\/p>\n\n  <!-- Responsive Table -->\n  <div class=\"bl-responsive-table\" role=\"table\" aria-label=\"Common mistakes and solutions\">\n    <div class=\"bl-row bl-head\" role=\"row\">\n      <div class=\"bl-cell\" role=\"columnheader\">Issue<\/div>\n      <div class=\"bl-cell\" role=\"columnheader\">Likely Cause<\/div>\n      <div class=\"bl-cell\" role=\"columnheader\">Fix<\/div>\n    <\/div>\n\n    <!-- 1 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Using flour instead of starches<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Flour makes custard heavy with a pasty taste and gluey texture<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Use <strong>cornstarch<\/strong> or <strong>rice starch<\/strong> for a silky, lump-free texture<\/div>\n    <\/div>\n\n    <!-- 2 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Cooking over heat that\u2019s too high<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Over 185&nbsp;\u00b0F \/ 85&nbsp;\u00b0C scrambles the yolks into lumps<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Cook gently over medium-low heat, whisk constantly, and stop at 180\u2013185&nbsp;\u00b0F \/ 82\u201384&nbsp;\u00b0C<\/div>\n    <\/div>\n\n    <!-- 3 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Not whisking constantly<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Starches settle at the bottom creating lumps or skin<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Whisk continuously until thickened; use a balloon whisk for best results<\/div>\n    <\/div>\n\n    <!-- 4 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Skipping rapid cooling<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Leaving custard in a hot pan keeps cooking and thickening<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Transfer immediately to a clean bowl; press plastic wrap on the surface and chill quickly to 40&nbsp;\u00b0F \/ +4&nbsp;\u00b0C<\/div>\n    <\/div>\n\n    <!-- 5 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Weak or artificial flavorings<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Using vanillin or artificial extracts instead of real flavor<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Flavor with real vanilla bean, pure extract, or fresh lemon zest for authentic taste<\/div>\n    <\/div>\n\n    <!-- 6 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Storing it incorrectly<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Left uncovered or kept too long in the fridge<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Refrigerate covered up to <strong>48 hours (2 days)<\/strong>; freezing is possible but may affect texture\u2014thaw in fridge and whisk to restore creaminess<\/div>\n    <\/div>\n\n    <!-- 7 -->\n    <div class=\"bl-row\" role=\"row\">\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Issue\">Unbalanced ingredients<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Likely Cause\">Too many yolks \u2192 heavy, eggy flavor; too much starch \u2192 gummy texture<\/div>\n      <div class=\"bl-cell\" role=\"cell\" data-label=\"Fix\">Keep a balanced ratio of yolks, sugar, milk, and starch for smooth and flavorful custard<\/div>\n    <\/div>\n  <\/div>\n\n  <!-- Quick Checklist -->\n  <div class=\"bl-checklist\" aria-label=\"Best practices\">\n    <h3>Quick Best Practices<\/h3>\n    <ul>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>Pour hot milk slowly while whisking: prevents thermal shock<\/li>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>Use a thermometer: stop at 180\u2013185&nbsp;\u00b0F \/ 82\u201384&nbsp;\u00b0C<\/li>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>Dissolve starch in cold liquid before heating<\/li>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>Cover with plastic wrap directly on the surface and chill quickly<\/li>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>For silkiness: combine cornstarch + rice starch<\/li>\n      <li><span class=\"bl-dot\" aria-hidden=\"true\"><\/span>Always use real vanilla bean, pure extract, or fresh citrus zest<\/li>\n    <\/ul>\n  <\/div>\n<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68c1f5a elementor-widget elementor-widget-text-editor\" data-id=\"68c1f5a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Cooling and Storage<\/h2>\n<p>No matter which method you use, once cooked, <strong>custard must be cooled quickly<\/strong>. This stops the eggs from overcooking and prevents bacteria growth.<\/p>\n<p>For best results, transfer the custard into a clean, sanitized metal pan. Cover with plastic wrap touching the surface and chill rapidly to <strong>39\u00b0F (4\u00b0C)<\/strong>. If you have a blast chiller, use it for the smoothest texture.<\/p>\n<p>Before serving or using the custard, whisk it vigorously to restore its creamy texture and shine.<\/p>\n<p>Properly prepared and cooled custard can be stored in the refrigerator at <strong>39\u00b0F (4\u00b0C) for up to 2 days<\/strong>. If you fold in whipped cream (to make an Italian-style Chantilly cream), storage time is reduced to <strong>24 hours<\/strong>.<\/p>\n<p>You can technically freeze custard by adding <strong>0.35 oz (10 g) of gelatin per quart (1 liter) of milk<\/strong> to the base recipe. However, freezing is not recommended\u2014especially with home freezers\u2014since it often causes lumps once thawed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f5f7cbb elementor-widget elementor-widget-text-editor\" data-id=\"f5f7cbb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>How to Flavor Custard<\/h2>\n<p>Once your custard is ready, you can customize the flavor in many ways:<\/p>\n<ul>\n<li><strong>Nut Pastes<\/strong> (such as hazelnut or pistachio): about <strong>3.5 oz paste for every 2.2 lbs (1 kg) of cooled custard.<\/strong><\/li>\n<li><strong>Chocolate<\/strong>: melt and add as described in the \u201cIngredients &gt; Chocolate\u201d section.<\/li>\n<li><strong>Liqueurs<\/strong>: around <strong>1.8 oz (50 g) per 2.2 lbs (1 kg)<\/strong> of chilled custard. Adjust depending on the type of liqueur and your taste preference.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-06965d9 elementor-widget elementor-widget-text-editor\" data-id=\"06965d9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<section id=\"crema6\">\n<h2>Simple pastry cream: the right ingredients and why they matter<\/h2>\n<p>&nbsp;<\/p>\n<h3>Starches: the key to texture<\/h3>\n<p>In professional pastry cream, <strong>starches<\/strong> are usually preferred over flour: flour gelatinizes at around <strong>198 \u00b0F \/ 92 \u00b0C<\/strong>, which is above the coagulation point of egg yolks (172\u2013176 \u00b0F \/ 78\u201380 \u00b0C), and it can leave a slightly \u201cfloury\u201d mouthfeel. <strong>Rice starch<\/strong> (about <strong>172 \u00b0F \/ 78 \u00b0C<\/strong>) gives the cream a smoother, glossier texture, while <strong>cornstarch<\/strong> (about <strong>180 \u00b0F \/ 82 \u00b0C<\/strong>) makes it firmer and more pudding-like. <strong>Potato starch<\/strong>, on the other hand, tends to become stringy, so it is not recommended for this preparation.<\/p>\n<h3>Sugars: sweetness and cooking control<\/h3>\n<p>Beyond flavor, sugar <strong>raises the coagulation point<\/strong> of the eggs and makes the cream silkier. For balanced sweetness, use about <strong>250\u2013350 g of sugar per 1 liter of milk<\/strong>. As an alternative, you can use <strong>honey<\/strong>: reduce the amount by about <strong>30%<\/strong> (for example, use 700 g of honey to replace 1 kg of sugar), keeping in mind that honey will also add its own aroma.<\/p>\n<h3>Eggs: structure, color, and flavor<\/h3>\n<p>Eggs are one of the most important ingredients in pastry cream because they affect its <strong>structure, color, flavor, creaminess, and stability<\/strong>. More specifically, it is the <strong>egg yolks<\/strong> that give pastry cream its signature velvety consistency: they contain fats, proteins, and lecithin, which help create a stable emulsion and a finer texture.<\/p>\n<p>As a general rule, <strong>the more egg yolks you use, the richer, smoother, glossier, and more stable the cream will be<\/strong>. A professional-style pastry cream, designed for rich fillings or a more refined result, can contain as many as <strong>30\u201340 egg yolks per liter of milk<\/strong>. In this case, the color becomes more intense, the flavor rounder, and the texture creamier.<\/p>\n<p>On the other hand, a pastry cream made with fewer egg yolks will usually be lighter, paler, and less rich on the palate. That is not necessarily a flaw: it depends on how you plan to use it. For baked pastry cream or preparations that need a drier, firmer structure, a lower amount of egg yolks may be more suitable. For a rich filling, however, it is better to increase the percentage of yolks.<\/p>\n<table>\n<thead>\n<tr>\n<th>Use<\/th>\n<th>Recommended amount of egg yolks<\/th>\n<th>Result<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Simple homemade pastry cream<\/td>\n<td>8\u201310 egg yolks per liter<\/td>\n<td>Balanced, soft, and versatile cream<\/td>\n<\/tr>\n<tr>\n<td>Rich filling cream<\/td>\n<td>15\u201325 egg yolks per liter<\/td>\n<td>More intense, creamy, and stable cream<\/td>\n<\/tr>\n<tr>\n<td>Rich professional pastry cream<\/td>\n<td>30\u201340 egg yolks per liter<\/td>\n<td>Vivid color, great finesse, glossy texture<\/td>\n<\/tr>\n<tr>\n<td>Pastry cream with whole eggs<\/td>\n<td>4\u20136 whole eggs per liter<\/td>\n<td>More economical, less refined, and more compact cream<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4>Pastry cream with whole eggs<\/h4>\n<p>Pastry cream can also be made with <strong>whole eggs<\/strong>, but the result changes. Egg whites contain mostly water and proteins, so they tend to make the cream <strong>less rich, less yellow, and more compact<\/strong> than pastry cream made with yolks only.<\/p>\n<p>Using whole eggs is a more practical and economical choice, and it is very common in home recipes. The cream will still be good, but it will have a different structure: firmer, less glossy, and with a slightly more noticeable egg flavor if the cooking is not well controlled.<\/p>\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-281fb9b elementor-widget elementor-widget-heading\" data-id=\"281fb9b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Rich Professional Pastry Cream with Extra Egg Yolks<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-be47558 elementor-widget elementor-widget-html\" data-id=\"be47558\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<table>\n  <thead>\n    <tr>\n      <th>Ingredient<\/th>\n      <th>Amount for 1 liter of milk<\/th>\n    <\/tr>\n  <\/thead>\n  <tbody>\n    <tr>\n      <td>Fresh whole milk<\/td>\n      <td>1000 ml<\/td>\n    <\/tr>\n    <tr>\n      <td>Egg yolks<\/td>\n      <td>800 g (about 40 egg yolks)<\/td>\n    <\/tr>\n    <tr>\n      <td>Granulated sugar<\/td>\n      <td>420 g<\/td>\n    <\/tr>\n    <tr>\n      <td>Rice starch<\/td>\n      <td>25 g<\/td>\n    <\/tr>\n    <tr>\n      <td>Cornstarch<\/td>\n      <td>25 g<\/td>\n    <\/tr>\n    <tr>\n      <td>Salt<\/td>\n      <td>3 g<\/td>\n    <\/tr>\n    <tr>\n      <td>Bourbon vanilla<\/td>\n      <td>1 vanilla bean<\/td>\n    <\/tr>\n    <tr>\n      <td>Grated lemon zest<\/td>\n      <td>optional<\/td>\n    <\/tr>\n  <\/tbody>\n<\/table>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3fc064a elementor-widget elementor-widget-text-editor\" data-id=\"3fc064a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<section id=\"crema6\">\n  <h3>Milk &amp; cream: body and roundness<\/h3>\n  <p><strong>Whole milk<\/strong> is the ideal base for both flavor and structure. If you want a rounder, creamier pastry cream, replace about <strong>20%<\/strong> of the milk with <strong>heavy cream<\/strong> (for example, 800 g milk + 200 g heavy cream for 1 liter total). This will give the cream more richness and smoothness without making it excessively heavy.<\/p>\n\n  <h3>Flavorings and salt: the final touch<\/h3>\n  <p>Choose a <strong>vanilla bean<\/strong> and <strong>lemon zest<\/strong> for a more natural, authentic aroma; a <strong>pinch of salt<\/strong> balances the sweetness and enhances the flavors. Avoid artificial flavorings or vanillin if you want a more professional flavor profile.<\/p>\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2b7238b elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"2b7238b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24540 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1000\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Baking Custard<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-da-cottura\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Baking Custard\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-da-cottura\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_221047282_r2ymgn-e1558272381731-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1a7e6db elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"1a7e6db\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24537 wprm-recipe-template-roundup-summary-perso\" data-servings=\"16\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Custard Pie<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/torta-della-nonna\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Custard Pie\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/torta-della-nonna\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/MASCHERA-WORDPRESS-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2a3cb03 elementor-widget elementor-widget-heading\" data-id=\"2a3cb03\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">I REPLAY YOUR QUESTIONS ABOUT CUSTARD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-26e307b elementor-widget elementor-widget-pp-faq\" data-id=\"26e307b\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;faq_layout&quot;:&quot;accordion&quot;,&quot;accordion_type&quot;:&quot;accordion&quot;,&quot;toggle_speed&quot;:300}\" data-widget_type=\"pp-faq.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-faqs pp-advanced-accordion pp-toggle-icon-align-right\" id=\"pp-advanced-accordion-26e307b\" data-accordion-id=\"26e307b\">\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4071\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"1\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I replace the Starch with Flour?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4071\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"1\">\n\t\t\t\t\t<p>This is not a good idea because, with Flour, you would get a stickier and thicker Custard.<\/p>\n<p>Flour is suggested if you use <strong>up to 8 eggs per liter of milk.<\/strong>\u00a0<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4072\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"2\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use Potato-starch?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4072\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"2\">\n\t\t\t\t\t<p>Not a good idea because potato-starch produces a <strong>very sticky and gummy texture.<\/strong> Also, once in the fridge, the cream will tend to divide and lose liquid.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4073\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"3\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use whole eggs to prepare Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4073\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"3\">\n\t\t\t\t\t<p>Yes, if you want to prepare a <a href=\"https:\/\/biancolievito.it\/en\/baking-custard\/\" target=\"_blank\" rel=\"noopener\">Baking Custard<\/a>. On the other hand, adding the egg whites will make the Custard very stiff and not very pleasant in the mouth if you want to use it &#8220;pure&#8221; to fill pastries and cakes.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4074\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"4\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tThe Custard is too runny. How can I thicken it?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4074\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"4\">\n\t\t\t\t\t<p>If you notice it just after cooking, you can extend the cooking time by a few minutes.<\/p>\n<p>Otherwise, if the cream is too liquid once chilled, the easiest solution (just for emergency) is to heat about 1\/3 of it, add 20gr for each liter of milk of soaked gelatin. Then mix it into the remaining cream and chill again for a couple of hours.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4075\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"5\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tThe Custard has become runny in the fridge. What does it depend on?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4075\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"5\">\n\t\t\t\t\t<p>This phenomenon is called <strong>&#8220;syneresis&#8221;<\/strong> and can depend on incorrect cooking (too long or too short) or a too-high percentage of fat.<\/p>\n<p>By replacing <strong>10% of the sugar<\/strong> in the recipe with <strong>glucose syrup<\/strong>, you will limit the problem&#8230;<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4076\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"6\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I replace Milk with Heavy Cream?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4076\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"6\">\n\t\t\t\t\t<p class=\"p1\">Yes, you can replace between <strong>20% and 50% of the milk&#8217;s weight<\/strong> with <strong>heavy cream<\/strong>. In this way, you will obtain a Custard with a smoother texture and a rounder taste on the palate.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4077\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"7\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use Low-Fat Milk?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4077\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"7\">\n\t\t\t\t\t<p class=\"p1\">Yes. You will have a slightly less fatty custard, but the result will not vary perceptibly.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4078\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"8\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow long does the Custard keep in the fridge?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4078\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"8\">\n\t\t\t\t\t<p>If well stored and covered, you can keep the Custard in the refrigerator at <strong>+4\u00b0C (39\u00b0F) for up to 2 days<\/strong>. However, if you add <strong>whipped cream<\/strong> to it, the storage time is reduced to<strong> 24 hours.<\/strong><\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-4079\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"9\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I freeze Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-4079\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"9\">\n\t\t\t\t\t<p class=\"p1\">Generally speaking, this is not a good idea because it will be quite lumpy and runny once thawed.<\/p>\n<p class=\"p1\">If you want to give it a try, <strong>add 10gr of gelatin<\/strong> for every liter of milk. The gelatin will help keep the texture of the cream firmer.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40710\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"10\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tI am lactose intolerant. What can I replace milk with?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40710\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"10\">\n\t\t\t\t\t<p class=\"p1\">No problem! <strong>Soy or rice milk<\/strong> are excellent substitutes for cow&#8217;s milk, and you can replace them with equal weight.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40711\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"11\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I make a gluten-free Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40711\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"11\">\n\t\t\t\t\t<p class=\"p1\">Sure, using only <strong>rice starch<\/strong> and <strong>corn starch (Maizena)<\/strong>, you will obtain a completely gluten-free product.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40712\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"12\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I add butter to my Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40712\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"12\">\n\t\t\t\t\t<p class=\"p1\"><span data-preserver-spaces=\"true\">Yes, the Custard with added butter is called\u00a0<\/span><strong><span data-preserver-spaces=\"true\">Mousseline Cream<\/span><\/strong><span data-preserver-spaces=\"true\"> and is widely used in French pastry to fill cakes and mignon pastries. The proportion is about <strong>420gr of soft butter<\/strong> per <strong>1kg of well-cold Custard.<\/strong><\/span><\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40713\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"13\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I make Custard without eggs?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40713\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"13\">\n\t\t\t\t\t<p>Yes, you can <strong>increase the quantity of starch<\/strong> to compensate for the thickening action of the yolk. For example, you can use 55gr of rice starch and 80gr of corn starch for 1 liter of milk.<\/p>\n<p>To satisfy the eye, you can add a small amount of yellow food coloring gel or a bit of turmeric.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40714\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"14\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow much pistachio or hazelnut paste should I add to the Custard to flavor it?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40714\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"14\">\n\t\t\t\t\t<p>In general, you can use <strong>100gr of dry fruit paste<\/strong> (pistachio or hazelnut) to flavor <strong>1kg of well-cold Custard<\/strong>.<\/p>\n<p>I recommend not exaggerating with paste quantity because it weighs down the cream and makes it more liquid.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40715\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"15\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tI need less cream. Can I divide the amount in the recipe?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40715\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"15\">\n\t\t\t\t\t<p>Generally, the unit of measure for the Custard recipe is the quantity of milk.<\/p>\n<p>If you need less cream, you can divide the recipe as you prefer. However, I recommend that you do not go below <strong>250ml of milk<\/strong> to ensure better cooking.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40716\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"16\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use colorants to color the Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40716\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"16\">\n\t\t\t\t\t<p class=\"p1\">Sure, I recommend using coloring gels and adding them to the Custard once it is well chilled. Consider that the starting base is yellow, so the colors will turn accordingly!<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40717\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"17\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use vanilla flavoring instead of vanilla?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40717\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"17\">\n\t\t\t\t\t<p class=\"p1\">If you have no alternative, yes. I personally recommend a good <strong>vanilla bean<\/strong> or a <strong>high-quality pure vanilla extract<\/strong>.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40718\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"18\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use only Corn or Rice Starch?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40718\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"18\">\n\t\t\t\t\t<p class=\"p1\">In case you miss one of the 2 starches, you can easily substitute the missing one.<\/p>\n<p class=\"p1\">Keep in mind that if you use only rice starch, you will obtain a more fluffy (and less-structured) Custard, while if you use only corn starch, you will have a more compact and stiff texture.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40719\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"19\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tI need to make a tart. Can I use traditional Custard?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40719\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"19\">\n\t\t\t\t\t<p class=\"p1\">If you need to make a Tarte with a custard that will bake in the oven, I recommend making a specific <strong>Baking Custard.<\/strong><\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40720\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"20\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tThe color of the Custard is too light. How can I make it more yellow?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40720\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"20\">\n\t\t\t\t\t<p class=\"p1\">The easiest solution is definitely to choose yellow paste eggs (the ones to make homemade pasta). Otherwise, you can use a tiny amount of yellow\/red gel colorant.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-40721\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"21\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhat can I do with the leftover egg whites?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-40721\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"21\">\n\t\t\t\t\t<p class=\"p1\"><span data-preserver-spaces=\"true\">Maybe some\u00a0<\/span><a href=\"https:\/\/biancolievito.it\/en\/pastry-school\/meringue\/\" target=\"_blank\" rel=\"noopener\"><strong><span data-preserver-spaces=\"true\">Meringues<\/span><\/strong><\/a><span data-preserver-spaces=\"true\"> or delicious <\/span><a href=\"https:\/\/biancolievito.it\/en\/macarons\/\" target=\"_blank\" rel=\"noopener\"><strong><span data-preserver-spaces=\"true\">Macarons<\/span><\/strong><\/a><span data-preserver-spaces=\"true\">!<\/span><\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d4728e6 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"d4728e6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24640 wprm-recipe-template-roundup-summary-perso\" data-servings=\"2200\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Chocolate Custard<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-al-cioccolato\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Chocolate Custard\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-al-cioccolato\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-900x900.webp 900w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-975x975.webp 975w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-768x768.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-12x12.webp 12w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368-96x96.webp 96w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_98163368.webp 1000w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-016bc0f elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"016bc0f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24637 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1370\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Milk Chocolate Custard<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-al-cioccolato-al-latte\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Milk Chocolate Custard\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/crema-pasticcera-al-cioccolato-al-latte\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-900x900.webp 900w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-975x975.webp 975w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-768x768.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-12x12.webp 12w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei-96x96.webp 96w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_136438088_iqd3ei.jpg 1000w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-62deb54 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"62deb54\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24649 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1350\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Creme Anglaise<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/crema-inglese\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Creme Anglaise\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/crema-inglese\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_183384932-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-376ab76 e-flex e-con-boxed e-con e-parent\" data-id=\"376ab76\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-af5ac31 elementor-widget elementor-widget-spacer\" data-id=\"af5ac31\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0a2cc92 elementor-widget elementor-widget-heading\" data-id=\"0a2cc92\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-0a2cc92{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-03e9154 elementor-widget elementor-widget-heading\" data-id=\"03e9154\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-298de44 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"298de44\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"8031\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-26975 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pan-di-spagna\/\" title=\"Pan di Spagna da Pasticceria: soffice e alto (senza lievito)\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4.webp\" class=\"attachment-full size-full wp-image-30622\" alt=\"fette di Pan di Spagna\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/10\/Copia-di-MASCHERA-WORDPRESS-4-150x84.png 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pan-di-spagna\/\">Pan di Spagna da Pasticceria: soffice e alto (senza lievito)<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8031 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/crema-pasticcera\/\" title=\"Crema Pasticcera: Ricetta Facile, Veloce e Senza Grumi\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2.webp\" class=\"attachment-full size-full wp-image-30445\" alt=\"crema pasticcera liscia e senza grumi preparata con vaniglia\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1-2-150x84.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/crema-pasticcera\/\">Crema Pasticcera: Ricetta Facile, Veloce e Senza Grumi<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-7841 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/confetture\/\" title=\"Confetture Dolci e Salate: Tecnica, Ingredienti &amp; Conservazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-scaled.webp\" class=\"attachment-full size-full wp-image-7843\" alt=\"confetture e marmellate\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_89f-1_xt2yv2-e1589716928321-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/confetture\/\">Confetture Dolci e Salate: Tecnica, Ingredienti &amp; Conservazione<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-296 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-choux\/\" title=\"Pasta Choux (Pasta Bign\u00e8): Ricetta Perfetta e Tecnica di Preparazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS.webp\" class=\"attachment-full size-full wp-image-30500\" alt=\"croccanti bign\u00e8 ripieni di crema chantilly\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/09\/Copia-di-MASCHERA-WORDPRESS-150x84.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-choux\/\">Pasta Choux (Pasta Bign\u00e8): Ricetta Perfetta e Tecnica di Preparazione<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-292 page type-page status-publish has-post-thumbnail hentry\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/impasti-lievitati\/\" title=\"Impasti Lievitati: Dal Pane ai Lievitati Dolci, Tecnica e Conservazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-scaled.webp\" class=\"attachment-full size-full wp-image-10149\" alt=\"immagine su come fare il panettone biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div 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class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/scuola-di-pasticceria\/pasta-frolla\/\">Pasta Frolla: Ricetta Perfetta della Tradizione Italiana<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-prev swiper-button-prev-298de44\" aria-label=\"Previous slide\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-next swiper-button-next-298de44\" aria-label=\"Next slide\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-screen-only elementor-screen-only\" aria-live=\"polite\" id=\"pp-post-carousel-status\">Showing Slide 1 of 9<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Cosa Troverai in questa Pagina INTRODUZIONE La crema pasticcera \u00e8 la regina delle creme e una delle ricette pi\u00f9 amate della pasticceria italiana. Cremosa, profumata e versatile, \u00e8 perfetta per farcire crostate, bign\u00e8, cannoncini e pan di spagna. In questa guida ti mostro la ricetta originale della crema pasticcera, spiegata passo passo: una preparazione semplice, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":30445,"parent":116,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"right-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"normal-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-8031","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/8031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=8031"}],"version-history":[{"count":126,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/8031\/revisions"}],"predecessor-version":[{"id":31642,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/8031\/revisions\/31642"}],"up":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/30445"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=8031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}