Hello everyone! I am back after a long absence: they are busy working between universities and ... but I am so happy:)!
Yesterday I prepared this custard that, after years of trying, was as I say (Ole: D): creamy, soft and not at all co llosa .
I modified the dose of my Custard (although that is always pr and good, but this is better: P), I added the cream and I cooked with the method of Luke Montersino, that is nothing short of excellent.
If you decide to use vanilla as a flavoring, add to the mixture of eggs and not mounted to the milk!
For my taste, is the perfect custard: P!
The recipe is also on Youtube ^ ^: Custard .
Ingredients:
300 ml of whole milk
100 ml of fresh cream
130 g sugar 3 egg yolks
30 grams of corn starch
lemon peel or vanilla berry
a pinch of salt
Heat the milk and the cream with lemon peel.
Whip the egg yolks with sugar and salt. Add, then, starch and continue beating to incorporate air. 
When the milk comes to a boil, pour the egg mixture.
When the milk begins to flow from the edges and form of puffs in the middle of the compound, stirring vigorously with a whisk.
liscissima You will get a cream with no lumps. 
Transfer to a bowl while hot and cover with plastic wrap to prevent the formation of the cuticle.
Cool the cream and taste it.
delicious!
I modified the dose of my Custard (although that is always pr and good, but this is better: P), I added the cream and I cooked with the method of Luke Montersino, that is nothing short of excellent.
If you decide to use vanilla as a flavoring, add to the mixture of eggs and not mounted to the milk!
For my taste, is the perfect custard: P!
The recipe is also on Youtube ^ ^: Custard .
Ingredients:
300 ml of whole milk
100 ml of fresh cream
130 g sugar 3 egg yolks
30 grams of corn starch
lemon peel or vanilla berry
a pinch of salt
Heat the milk and the cream with lemon peel.
Whip the egg yolks with sugar and salt. Add, then, starch and continue beating to incorporate air. 
When the milk comes to a boil, pour the egg mixture. When the milk begins to flow from the edges and form of puffs in the middle of the compound, stirring vigorously with a whisk.
liscissima You will get a cream with no lumps. 
Transfer to a bowl while hot and cover with plastic wrap to prevent the formation of the cuticle. Cool the cream and taste it.
delicious!
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