Italian Custard Recipes

CUSTARD CREAM RECIPE

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...

BUDDY VALASTRO'S ITALIAN CREAM CUSTARD

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.

ITALIAN VEGETABLE CUSTARD

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.