A staple recipe for a sweet, dense custard scented with vanilla. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
***
Hi everyone and welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be preparing pastry custard — one of the condiments most used in the kitchen for filling desserts. Let’s take a look at what ingredients we’ll need:
• ¾ cups of sugar
• One vanilla pod, or alternately, grated lemon zest
• ½ cup of flour
• Six eggs — you’ll only need the yolks
• 2 cups of milk
Let’s prepare our custard!
The first step in preparing the pastry cream is to place the milk (reserve a cupful) into a pot along with the vanilla pod, which you should score beforehand, and slowly put it up to the boil. After that turn off the heat and let the milk cool and absorb the aroma of the vanilla.
The second step is to combine the egg yolks and sugar into a bowl and to beat the two together well. Now beat the flour into the mix, and finally add the reserved cup of milk. Continue to beat everything to a smooth mixture without lumps.
Next, remove the vanilla pod from the milk and then add the egg and sugar mix. Now you’ll need to cook this on a very low heat until the custard thickens.
After a few minutes of continuous stirring our pastry custard is finally finished. You can see it’s at the proper consistency.
I’ve transferred the custard to a smaller container. Now before we use it, we have to wait for the custard to cool completely. To prevent the surface from drying out, cover it with some plastic wrap. When the custard is cooled, you’re ready to use it for any kind of pastry you’d like. From Sonia and GialloZafferano, bye and see you next time!