Italian Custard Recipes
CUSTARD CREAM RECIPE
TRADITIONAL ITALIAN RECIPE: This is probably the most famous pastry filling in Italy. Croissants, bisquits, bomboloni and cakes can all be found with Custard Cream. While everyone and anyone consumes themselves with making red-velvet-this and that... the world doesn't know what they are missing. Nothing against Red-Velvet stuff but.. come on guys, isn't that enough already?
Provided by Uncut Recipes
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Remove all Seeds from Vanilla Pod and set aside.
- Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
- Turn off the heat and let the Milk cool and absorb the aroma.
- Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
- Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
- Remove the Lemon Zest from the Milk...
Nutrition Facts : ServingSize 1 portion, Calories 240 cal, Fat 10 g
BUDDY VALASTRO'S ITALIAN CREAM CUSTARD
Buddy Valastro's Italian Cream Custard
Provided by The Rachael Ray Staff
Number Of Ingredients 7
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
CREMA PASTICCERA ITALIAN CUSTARD
Steps:
- Place a medium size glass bowl in the freezer to chill.
- In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
- Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
- Pour the warmed milk slowly into the egg mixture**, stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
- Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.
Nutrition Facts : ServingSize 100 100 grams, Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g
ITALIAN VEGETABLE CUSTARD
Make and share this Italian Vegetable Custard recipe from Food.com.
Provided by yooper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- In a medium bowl, beat together eggs and the flour until smooth.
- Stir in squash, zucchini and 1/4 cup of the olives.
- Spread in a greased 8x8x2-inch baking dish or pan.
- Bake just until set, about 10 minutes.
- Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
- Sprinkle over baked squash mixture.
- Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
- Continue to bake until cheese is melted, about 4 minutes longer.
Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14
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