Italian Custard Recipes

BUDDY VALASTRO'S ITALIAN CREAM CUSTARD

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 CUSTARD

Steps:

• 1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• 2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom. Add Lemon Peel if desired.
• 3. When the mixture comes to a boil and thickens, remove from the heat and remove lemon peel. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

BERRIES WITH ITALIAN CUSTARD

Steps:

• Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
• In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
• Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
• Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

CREMA PASTICCERA ITALIAN CUSTARD

Steps:

• Place a medium size glass bowl in the freezer to chill.
• In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
• Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
• Pour the warmed milk slowly into the egg mixture**, stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
• Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.