Metric:
500kg Milk
6 Eggs
( yolks only )
150gr Sugar
50gr Flour
1 Lemon Zest
( small pieces or grated )
Custard Cream for Doughnuts Recipe
Recipes > Italian Recipes > Italian Cream Recipes > Italian Custard Cream Recipes
TRADITIONAL ITALIAN RECIPE: Anyone who's even glanced at this website in the past will know that I have a decidedly unhealthy obsession with custard ( and Nutella ) in all its glorious manifestations. Ice cream, quiche, crème brûlée, even fake custard, the kind that comes in a little cardboard pot with a picture of a bird on it, I'm not fussy at all.
That little yellow bird has good reason to look peaceful and beautiful and healthy... because let's be honest, sooner or later Salmonella will beat you in the ass! :D
Kidding... unless you use eggs from Tesco, Cotsco or Walmart! :P Buy free range organic eggs from someone you trust, not from cusin Bob's friend who has a couple of chikens in his backyard!
Creme Anglaise ( or English Cream ) is the French translation for custard sauce.
There are two types of custard; cooked (stirred) and baked. The difference being that 'baked' custards contain whole eggs and are cooked 'in' a water bath 'in' the oven (think creme brulee). In contrast, the 'cooked' or 'stirred' custard sauce contains only egg yolks and is cooked 'on' the stove, oftentimes 'over' a water bath. The end result is a nice rich and smooth textured sauce that can be served, warm or cold, with cakes, pies, puddings, or fruit and is ideal for plated desserts. Cooked custards can vary in richness and consistency, although all are pourable.
The standard proportion for creme anglaise is 5 large egg yolks for every 2 cups of milk. Extra yolks can be added and light cream (or half and half) can be substituted for the milk to make a richer sauce.
The amount of sugar can vary, depending on sweetness desired, but the standard proportion is 1/4 cup ( 50gr / 1.7oz ) of granulated white sugar.
Traditionally a vanilla bean or pure vanilla extract is added to the sauce although other flavored extracts can be used, as can zests, alcohol, fruit purees, or even melted chocolate.
Now, cooked custards can also be used as a base for other desserts. If the custard is thickened with starch ( flour or cornstarch ) it becomes a pastry cream and its uses extend to filling tarts, cakes, cream puffs, and eclairs.
Its most famous use is in the English Trifle. If some of the milk is replaced with heavy cream the custard sauce becomes rich and smooth and is used as a base for ice creams. Take this custard one step further and add gelatin and whipped cream to it and you now have Bavarian Cream.
A commercial custard powder is available that consists of cornstarch ( cornflour ) and artificial flavors ( and sometimes sugar ). It was invented by Alfred Bird in Birmingham England in 1837. Some people prefer this sauce because it is much easier to make and they don't have to be concerned with the eggs curdling.
I find Delia's double cream gives a thick, mild but oddly not particularly rich result – texture-wise, it's luxurious, but, rather like some of those posh readymade supermarket custards, I can't really taste the eggs, which seems a shame. It's more like a vanilla-flavoured cream.
Tom Norrington-Davies' version is far more satisfying: silky and full-flavoured, it takes far longer to thicken, but it's worth it.
Nigella's version simply sucks! NIGELLA... NIGELLA!!! WHY??? :D
Skill Level:  |
Time: 30 Minutes |
Price:  |
Makes: 12 Doughnuts |
Ingredients:
| Conversions |
Directions:
01 - Place half of the Milk into a pot along with the Lemon Zest, and let it nearly boil for few minutes.
02 - Turn off the heat and let the Milk cool and absorb the aroma.
03 - Combine the Egg Yolks and Sugar into a bowl. Mix well the Eggs and the Sugar.
04 - Beat the Flour into the Egg mix, and add the other half of the Milk. Mix everything the best you can till you manage to break all the lumps.
05 - Remove the Lemon Zest from the Milk.
06 - And now you can combine the Egg/Sugar mix to the Milk.
07 - Cook everything on a very low heat until the Custard thickens. Keep stirring the cream for 5-10 minutes or till you've reached the proper consistency.
08 - Place the Custard in a bowl and cover it with cling film. After it has cooled, leave it in the fridge 1 extra hour.
Notes:
- If you don't wish to use the Lemon, you can alternately use 1 Vanilla Pod. Replace the Lemon with the Vanilla Pod and follow all the steps as written.
- Some people add a pinch of Cinnamon at the end, or a Cinnamon Stick at direction number 2.
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