it is a cream widely used in pastry, in fact it is the cream par excellence and it is never lacking. Protagonist of numerous spoon desserts, croissants, cakes, puffs, profiteroles and tarts.
500 g cream
By: Sweet Shades & Delights
The recipe of custard involves the use of very few ingredients (milk, sugar, eggs and corn starch) and small, very essential passages. Meet the custard recipe, in its full essence
- 5 egg yolks
- 100 g sugar
- 25 g corn starch
- 332 g milk
Did you know that?
Custard should never be cooled to room temperature
To make the Custard, mix the yolks and sugar with the whisk, until you get a frothy consistency, then incorporate the corn starch always mixing everything.
Remove the custard from the heat, put it in a container, cover with cling film in contact with the cream itself and refrigerate.
Refrigerate for 3/4 days
Recipe with Custard:
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