Pastry lesson today! We will prepare together one of the most loved and appreciated sweet creams ever, the undisputed queen of delicious fillings and spoon desserts. I'm talking about the custard. Numerous recipes for custard suggest the use of many egg yolks and high percentages of sugar; there are even those who add butter! Although we cannot define it as LIGHT, today we will try to create a light custard, limiting as much as possible the use of eggs and sugar.
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Identity Card of the Recipe
- 143 KCal Calories per serving
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Ingrediants
- 50 g of rice or corn flour
- 500 ml of skimmed milk or semi-skimmed milk
- half a glass of rum or 1 vial of vanilla flavoring or 1 vanilla pod
- 80 g (4 medium) of egg yolks
- 80 g of sugar
Materials Needed
- Electric hand mixer
- Spatula licks pots
- Saucepan with lid
- Table spoon
- Wooden ladle
Preparation
- In a saucepan, heat almost all the milk, leaving about 100 ml aside. Cut the vanilla pod, scrape the inside and dip it in the milk. Heat the flavored milk over a very low heat.
- Divide the egg whites from the yolks and pour them into a bowl together with the sugar. Work the mixture into cream with an electric whisk.
The right idea
Don't throw away the egg whites! They can be used for the preparation of other recipes such as ugly but good biscuits or for macaroons.- At this point, mix the rice flour (or cornstarch) and the remaining milk to the egg and sugar mixture. For a denser consistency (eg to fill cannoncini or cream puffs), it is recommended to increase the amount of starch by 10 g.
- Filter the flavored milk to remove the vanilla seeds, then pour the milk back into the saucepan. Add the egg and sugar mixture to the hot milk and stir continuously with the whisk until the ideal consistency is reached. It is advisable to maintain a moderate flame to avoid burning the cream.
Did you know that
Unlike custard, custard is easier to make because the risk of making it "crazy" is extremely low: in fact, the presence of starches (eg rice or corn flour) prevents the coagulation of egg proteins. Clearly, the flame should not be too lively to avoid burning the cream or making it stick to the bottom of the saucepan.- Once the desired consistency is reached, remove the saucepan from the heat and pour the custard into a bowl: cover with a sheet of cling film, taking care to put it in direct contact with the cream. In this way, the formation of the superficial crust is avoided.
- Once cold, the custard is ready to be used as desired.
Alice's comment - PersonalCooker
The pastry queen is ready to fill your favorite cakes. You can mix it with Chantilly cream and prepare for example a fantastic diplomatic cake or you can taste it as a spoon dessert.In short, turn on your imagination and have fun in the kitchen to create greedy and irresistible desserts!
I hope you liked my recipe: I also recommend the LIGHT custard, even lighter, prepared with guar gum.Nutritional values and Health Comment on the recipe
The light custard without butter is a variant of the traditional pastry base which, thanks to the absence of butter / margarine present in some variants and the reduction in the number of egg yolks and granulated sugar, contains less saturated lipids and cholesterol than the classic preparation, with even a few grams of simple carbohydrates less. The custard without butter can be consumed alone or in other desserts; it would be advisable not to exceed portions of about 60-80g per person (85-115kcal).
