Italian Custard Cream Filling Food

CUSTARD CREAM RECIPE

Steps:

• Remove all Seeds from Vanilla Pod and set aside.
• Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
• Turn off the heat and let the Milk cool and absorb the aroma.
• Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
• Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
• Remove the Lemon Zest from the Milk...

CUSTARD CREAM FILLING

Steps:

• Scald milk, being careful not to burn.
• Mix together sugar, flour and salt.
• Add eggs to flour mixture and beat well.
• Add slowly to milk, stirring constantly with whisk until thick.
• (Thickens rapidly).
• Remove from heat and add vanilla, orange rind and butter.
• Stir and cool.

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.

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.

CREAM PUFFS WITH CUSTARD FILLING

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

ITALIAN CUSTARD CREAM FILLED CANNOLIS

Steps:

• For the custard cream filling:
• In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.
• Place the pot over medium heat and bring to a boil
• Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten
• Sift flour and then mix into eggs until all lumps are gone.
• When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.
• Transfer the egg mixture back into the pot of milk, stirring thoroughly.
• Bring to a boil again for a couple of minutes.
• Allow cream to cool entirely before piping.
• For the shells:
• Sift the flour, salt, cinnamon and granulated sugar.
• Then mix in the butter and eggs with a fork.
• Slowly add in the Marsala wine until the dough comes together.
• Form it into a large ball and let it rise for 15 minutes.
• Dust a cutting board with flour.
• Roll out the dough until it is ¼ of an inch thick.
• Roll out this dough and fold it into the shape of a cannoli shell. *You can also use cannoli forms to make this easier.
• You then use the egg whites as a glue to hold the shell together.
• Have about 3 cups of oil slightly boiling at 350 degrees.
• Fry the shells one at a time for about one minute.
• Then lightly remove them using tongs and let them sit.
• Once the shells are prepared, you can begin to fill them.
• Add custard cream into a piping bag and squeeze the filling into your shells.
• Optional: Arrange cannolis on a plate and dust with icing sugar.

PASTICCIERA CREAM (ITALIAN PASTRY CREAM )

Steps:

• Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
• In a separate sauce pan, scald milk.
• Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
• Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.
• Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
• If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.
• For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
• Cool/chill before using as a cake/pastry filling.