sweets

Custard

What is that

Custard is a basic preparation of international pastry. It is a cooked cream made with egg yolk, milk, granulated sugar, 00 type wheat flour and flavorings (vanilla or cinnamon, lemon or coffee peel, cocoa, etc.).

The custard is destined for various gastronomic uses, including: the preparation of desserts (puddings) and the filling of cakes and pies (short pastry, puff pastry, sponge cake etc.) and specialties of the small and average confectionery (cupcakes, cannoncini, croissants, etc.).

Recipe and Preparation

The preparation of custard is quite simple; the necessary tools are a terrine, a medium whisk (preferably coated), a spoon, a casserole, a sieve, a flame spreader, a Chinese colander and, of course, other containers for the various ingredients.

The production of custard can be synthesized in 7 steps:

  1. Heat the milk (without burning it or boil it) with the chosen aroma;
  2. Separate the egg whites from the yolks and place ONLY the latter with granulated sugar; Add the SETACCIATA flour a little at a time and if necessary dilute the mixture with a little warm milk;
  3. Strain the milk from the solid aromas (only if necessary), put it back in the saucepan and add the egg, sugar and flour mixture;
  4. On low heat (possibly with the use of a spreader), bring it to a boil again slowly, continuing to whisk and mix to avoid lumps (if using an aluminum saucepan, be careful not to scrape the metal too much could give a greenish color to the custard, if instead you prefer non-stick pans, scratching them could separate some fragments of Teflon);
  5. Reach the boil and obtain the desired consistency.
  6. Sometimes it is necessary to use the still hot custard, while for other preparations (for example those involving the use of a pastry bag) it is possible to let it cool (in this case, protect the surface of the preparation by placing film or baking paper to prevent dehydration)

NB . If the custard has lumps, filter it still hot and semi-liquid with a Chinese sieve or sieve and put it back on the heat.

Butterless Custard

Light custard without butter

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There are as many variations of custard as there are people who prepare it; the most widespread changes are: the use of vegetable milk (eg soy) as a substitute for cow's milk, the use of cornstarch or rice flour or potato starch instead of wheat flour, the use of fructose instead of sucrose etc.

Light Custard

LIGHT custard

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Chocolate custard

Chocolate custard

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Nutritional characteristics

Nutritional values ​​(per 100 g of edible portion)

Edible part100.0%
water61, 4g
Protein5.0g
Lipids TOT5, 6g
Saturated fatty acids2, 57g
Monounsaturated fatty acids2, 26g
Polyunsaturated fatty acids0, 79g
Cholesterol191, 1mg
TOT Carbohydrates26, 9g
Starch3.7 g
Soluble sugars23, 2g
Dietary fiber0.1g
Power177, 9kcal
Sodium31, 5mg
Potassium122, 8mg
Iron0.6mg
Football89, 1mg
Phosphorus130, 4mg
Thiamine0, 08mg
Riboflavin0.2mg
Niacin0.4mg
Vitamin A74.0 µg
C vitamin0, 0mg
Vitamin E0.5mg

The custard is a sweet pastry preparation and, as such, in addition to having a medium-high energy intake, it is rich in simple sugars; this feature makes it unsuitable for those suffering from hyperglycemia and hypertriglyceridemia.

The intake of proteins and lipids is not excessive but, in the presence of egg yolks, the concentration of cholesterol is quite high; this peculiarity also makes it unsuitable for diet therapy, in particular for the hypercholesterolemic diet.

Recall that the classic custard contains cow's milk, therefore lactose, an element potentially responsible for food intolerance in predisposed subjects; for the same reason, we remind that the presence of wheat flour (and therefore of gluten) makes the "classic" custard totally unsuitable for the celiac diet.