Custard cream
- Prep time:
- 5 min
- Cook time:
- 36 min
- Total time:
- 41 min
- Serves:
- 4
Ingredients
for 4 servings
-
fresh whole cow's milk 500 g -
white sugar 110 g -
cornstarch 40 g -
lemon zest 0.5 units whole -
vanilla 0.5 sachets ground -
egg yolks 6 units beaten
Allergens: milk
Pastry cream is the base of half of Italian pastry, and its whole difficulty comes down to one number: egg yolks begin to set around 65 degrees. Above that the cream splits and turns into a sweet omelette; below it, it never thickens. Temperature control is everything. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 260 g of fresh whole cow's milk.
Container 2
In the second container put 240 g of fresh whole cow's milk.
Container 3
In the third container put 110 g of white sugar, 40 g of cornstarch, 0.5 units of lemon zest, whole and 0.5 sachets of vanilla, ground.
Container 4
In the fourth container put 6 units of egg yolks, beaten.
- Select when the recipe should be ready
Liffo needs 36 minutes of cooking for this dish.
Tips
It is recommended to beat the yolks once inserted in the container. Ideal vanilla bean, alternatively powdered or liquid vanillin. It is advised to use eggs with yellow yolks.
Plating
The cream is ideal paired with dry cookies like cat's tongues, to fill puff pastries or to accompany red fruits - strawberries, raspberries, blueberries.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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