Cake Addition Italian Custard Cream Cake Boss Recipe 475

BUDDY VALASTRO'S ITALIAN CREAM CUSTARD

Buddy Valastro's Italian Cream Custard image

Buddy Valastro's Italian Cream Custard

Provided by The Rachael Ray Staff

Number Of Ingredients 7

Ingredients

2 1/2 cups whole milk
1 tablespoon pure vanilla extract
1 cup sugar
2/3 cup cake flour
sifted
5 extra-large egg yolks
2 teaspoons salted butter

Steps:

Put the milk and vanilla in a saucepan and bring to a simmer over medium heat
In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
Ladle the cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
As you are beating, move the pot on and off the flame so that you dont scramble the eggs
Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
Transfer to a bowl
Let cool, cover with plastic wrap, and refrigerate at least 6 hours
Will keep for up to 1 week
Note: To make chocolate custard cream, add 1 1/2 ounces melted, cooled unsweetened chocolate along with the butter
For a richer chocolate flavor, add a little more

CAKE ADDITION, ITALIAN CUSTARD CREAM (CAKE BOSS) RECIPE - (4.7/5)

Cake Addition, Italian Custard Cream (Cake Boss) Recipe - (4.7/5) image

Provided by jasonhewitt

Number Of Ingredients 6

Ingredients

2 1/2 C Whole Milk
1 Tbs Vanilla
1 C Sugar
2/3 C CAKE Flour
5 Egg Yolks (extra large)
2 tsp Salted Butter

Steps:

Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip the sugar, flour, and egg yolks with a hand mixer. Lake a cup of the milk-vanilla mixture into the bowl and temper the yolks as you are whisking the yolks.. move the pot on and off the flame so that you don't scramble the eggs. Ad yolk mixture to pot and beat with hand mixture and beat until creamy., about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. REFRIGERATE AT LEAST 6 HOURS (To make chocolate cream, add 1 1/2 ox of melted cooled baker's chocolate along with the butter. Add more for a richer chocolate flavor.)

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