Custard cream

Prepare the trays with all the ingredients and let Liffo make a smooth and perfectly balanced custard.

Tray 1

Pour in 260 g of fresh whole cow’s milk.

This initial addition allows Liffo to start heating the milk gradually and evenly.

Tray 2

Add 240 g of fresh whole cow’s milk.

Dividing it up helps Liffo to control the temperature better and prevent sudden changes in temperature.

Tray 3

Add 110 g of white sugar, 40 g of cornflour, ½ lemon zest and ½ sachet of vanilla powder.

If using fresh zest, avoid the white part so that the cream does not taste bitter.

Tray 4

Add 6 lightly beaten egg yolks.

Beating them first facilitates emulsification and helps Liffo achieve a more homogeneous cream.

Once all the containers are ready, follow the instructions on the screen and start the recipe — or schedule it for up to 24 hours later.
Liffo’s integrated refrigeration system keeps ingredients fresh until cooking time.

Press ‘Start’ and Liffo begins to work with the precision of a pastry chef.

The milk is gently heated, while sugar, starch and flavourings melt to create a fragrant base. The vanilla releases its warm aroma and the lemon zest adds a fresh and delicate note.

Then the egg yolks are added: Liffo incorporates them gradually, keeping the temperature under control to prevent them from curdling. The starch begins to thicken the cream, which becomes increasingly smooth and velvety.

With constant, precise movements, Liffo brings the cream to the right consistency: thick but soft, shiny and lump-free. The result is a stable custard, perfect for spreading or using in elegant fillings.

When the programme ends, simply remove the lemon zest and leave to cool, covering with cling film to keep the surface smooth.