BUDDY VALASTRO'S ITALIAN CREAM CUSTARD
Buddy Valastro's Italian Cream Custard
Provided by The Rachael Ray Staff
Number Of Ingredients 7
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
ITALIAN CREME LAYER CAKE
Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.
Provided by Barbara
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
- In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Nutrition Facts : Calories 924.6 calories, Carbohydrate 99.1 g, Cholesterol 110 mg, Fat 57.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 376.4 mg, Sugar 78.5 g
CAKE ADDITION, ITALIAN CUSTARD CREAM (CAKE BOSS) RECIPE - (4.7/5)
Provided by jasonhewitt
Number Of Ingredients 6
Steps:
- Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip the sugar, flour, and egg yolks with a hand mixer. Lake a cup of the milk-vanilla mixture into the bowl and temper the yolks as you are whisking the yolks.. move the pot on and off the flame so that you don't scramble the eggs. Ad yolk mixture to pot and beat with hand mixture and beat until creamy., about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. REFRIGERATE AT LEAST 6 HOURS (To make chocolate cream, add 1 1/2 ox of melted cooled baker's chocolate along with the butter. Add more for a richer chocolate flavor.)
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