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Buddy Valastro’s Italian Cream Custard. 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.
This thick, rich, smooth and creamy custard is a perfect filling for croissants, profiteroles, pandoro, tarts and many other pastries. Crema Pasticcera, or Italian pastry custard, is a lightly sweetened lemony flavoured custard. In France it is known as crème pâtissière.
Incorporate small amounts of flour at a time to avoid the formation of clumps. Soak the lemon peelin water Put a pot over a low flame. Add the flour mix to the pot and the lemon peel. Whisk vigorously until the mix begins to boil. Remove the lemon peel and then remove the pot from the heat. Pour the custard into a bowl and allow to cool.
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. Want More? Get Our Best Recipes, Life Hacks, DIY Ideas & More…
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