Years ago (I believe 20 years have passed!) I received a gift with universal encyclopedia of a small encyclopedia Fabbri Editori (3 volumes) entitled " MILLEDOLCI - A Practical Guide to ' art of pastry Fernanda Gosetti . It is not the usual encyclopedia, the author seems to "stories" all the recipes in a very detailed and even more complicated desserts become feasible. I tried several recipes, all explained very well, many illustrated. Truly the best of the recipes for sweets. (For me)
The following is a recipe for custard copied from there.
This cream will help, depending on the additions that are made to prepare other creams that take the name of the ingredient used. For example, chocolate pastry cream, almond and so on. It can serve both as a filling for cakes and other sweet cream butter to add flavor in place of eggs.
Ingredients:
60 g white flour 175 g caster sugar
1 vanilla pod 6 egg yolks
½ liter whole milk salt
Place a small saucepan on the fire in about 450 g of milk and the vanilla bean. Sift the flour She let them in a bowl, combine the sugar, a pinch of salt and six yolks also taking care to remove any "germs." Stirring constantly with a small whisk, mix the ingredients well adding, step by step, throughout the cold milk, which you should, always in small doses, the whole place on fire and that, meanwhile, has lifted the boil.
then pour the mixture into the bowl that was used to boil the milk, put it back on the heat and leave, without stirring in all directions, until the cream has boiled for two minutes (not counting travel up to one hundred twenty ...).
then pour the cream into a bowl (remove the vanilla pod, and after that is dry, place it in the jar of sugar, will serve to perfume) and let cool, stirring often to avoid formation of a cuticle on the surface. If you forget to be afraid to mix it strung with a fork and a bit of butter, with a light hand, pass on the surface of the cream in order to grease it slightly, making the peel will not form.
If you hurry you can cool the cream pouring it on the marble clean the kitchen table, knead with a spatula (spatolatela), spreading, collecting, ristendendola, etc.. It will be cold in a few minutes, then, with the spatula, collected and put in a bowl. If you want to make
You can add more cream flavored milk, in addition to vanilla, two or three coffee beans or a piece of lemon peel. When the milk has lifted the boil remove from heat, place a lid on the container and let it stay like this for about ten to fifteen minutes, so the milk will succeed very fragrant.
Use it then to make the cream after eliminating any aroma.
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