EGG CUSTARD

A very old recipe for egg custard, the simplest version.

This egg custard (no flour) is called creme anglaise, not to be confused with classic custard.

It is based on milk, sugar and eggs, and differs from custard because there is no flour or starch as a thickener.

The consistence is different: custard is thick and can be used as a filling, while the more fluid custard (creme anglaise) is an accompanying sauce.

Perfect for enriching simple cookies, but it can also be served cascading on a slice of a delicious chocolate cake.

This creme anglaise will be able to give an edge to all your preparations, even those less tasty and with a more neutral flavor.

Didn’t you want to try it? Let’s see immediately how it is prepared.

DifficultyVery easy
CostVery cheap
Preparation time10 Minutes
Cooking time15 Minutes
Serving4 PORTION
CuisineItalian

Ingredients

milk, cow, whole (2 cups about 500 ml)

sugar (¼ pound about 120 g)

yolks (6 about 110 g)

vanilla bean (1)

Tools

Electric hand mixers

Steps

STEP 1

Separate egg whites from yolks, put egg yolks in a bowl, add sugar and vanilla pod seeds.
Beat with electric whisk until the mixture is light and fluffy.
Combine the milk at room temperature a little at a time, always mixing with a hand whisk.

STEP 2

Transfer the mixture to a saucepan and put it on the heat over low heat, stirring constantly.
Use a cooking thermometer – the temperature of the cream shouldn’t exceed 185 F.
If you don’t have a cooking thermometer, you can tell if the cream is ready by dipping a spoon in it: if it comes out veiled, the cream is ready.

STEP 3

The cream should not be too thick considering that it cooks for 5 minutes at the most.
Reached the temperature of 185 F, remove the pan from the heat and immediately transfer the cream into a low pan to let it cool.
Your cream is ready to be enjoyed or used to accompany cakes or create desserts

NOTE

For a more fragrant cream you can add lemon zest.

This cream can also be made with cream which gives it greater creaminess and a more enveloping flavor.

In this case the proportions obviously change: 2 cups of double cream, 8 egg yolks, 1/3 cup of sugar, 1 pinch of salt, 1 vanilla pod.

If cream exceeds the temperature of 185 F it forms lumps

In this case you can try to recover. Add a tablespoon of cold water and filter through a fine mesh strainer. Put back into the pot and let it thicken slightly over very low heat.

STORAGE

The cream can be stored in the refrigerator covered with plastic wrap for a maximum of 2 days. It is not suitable for frozen food.