Italian Custard

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Italian custard “crema pasticciera” is the most famous cream in Italian patisserie. You can use Italian custard like a simple dessert and eat it in a cup with a tea spoon or accompanied by cookies. But the main use of Italian custard is like a filling for cake (the most important is Pan di spagna “sponge cake”) or for bignè, cookie or other Italian pastries.

I use it to fill “sporcamuss”, you can see the recipe here : http://aglimpseoffood.com/sporcamuss/

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PREP TIME: 5 minutes

COOK TIME: 6 minutes

TOT TIME: 11 minutes

SERVES: 2  people

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INGREDIENTS

3 eggs yolks

1/3 cup sugar

2 tbs flour (bleached flour type)

1 ½ cups of milk

1 sachet of Vanilla powder

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PREPARATION

  1. Put milk in a sauce pan and heat up, then add vanilla and mix together.
  2. Put sugar and egg yolks in a bowl and mix with a whisk
  3. In the same bowl add flour with a sieve and mixalt="step 1-2-3"
  4. Then, slowly pour warm milk (not so hot) and mix.
  5. Pour again the whole ingredients in the sauce pan and boil it
  6. Keep cooking at low heat for 3 minutes and then pour the custard in a bowl and let it cool.alt="step 4-5-6"

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