With this recipe for smooth, glossy and velvety custard you will finally have a filling with the right consistency for your cakes. In fact, in just a few simple steps you will get a real masterpiece that will make your cakes more delicious and they will literally go down a storm.
Surely, you have not yet found and tried a cream so special and so good that, if you want, you can even consume it alone as a dessert and make adults and children happy. In this way, especially if you have guests you will be able to end the dinner in the best possible way. In addition, you will have an extremely light and low-calorie yield that will please those on a diet, since for once there will be no need to give up dessert to maintain your figure.
Then, there is no particular problem with preparation; on the contrary, its basic level of difficulty is within anyone’s reach, not to mention that it really only takes very few minutes of time. So, are you ready to make something exceptional that will leave you speechless? If the answer is yes, read on.
A recipe for smooth, glossy, velvety custard: prepare like this!
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 100 per serving
500 ml milk
50 gr stevia sweetener (or alternatively 100 gr regular sugar)
40 gr cornstarch
4 egg yolks
1 organic lemon peel
1 vanilla pod
- First, store a bowl in the freezer to chill, so that it is ready for when you need to put your cream in it.
- Now place the yolks in a small pan, add the stevia sweetener (or sugar) and mix with a hand whisk.
- Now add the cornstarch, mix, taking care not to let any lumps form, and take a spatula to check that even at the edges the mixture is smooth.
- Now pour the milk into a clean saucepan, integrate the lemon peel and vanilla pod, turn on the heat, skim the boil to let it flavor and remove both the lemon peel and vanilla pod.
- Having done this, transfer the milk into the yolk mixture in two steps, stir with a hand whisk, return to the heat and without stopping stirring, let it thicken well.
- Finally transfer the cream to the bowl you have set aside to cool, stir quickly to lower the temperature, cover it with clingfilm, let it rest a few hours in the refrigerator, stir it to restore the creaminess, and use it as you like.
You can use rice starch instead of cornstarch, the important thing is that you never use flour.