Custard, basic recipe

La Mozzarella in Carrozza - Custard, basic recipe

Yields: 400g | Cooking Time: 5Min | Difficulty Level: Medium


Custard is perfect for pies or choux. This recipe is a basic recipe, to which you can add some whipped cream or chocolate. What makes the difference is the use of corn and rice starch instead of all-purpose flour. The final result will be perfect!


- Heat the milk together with the cream and the vanilla pod. 

- Whisk the yolks, the sugar and the starches in a bowl. If the mixture is too dry, add gradually some hot milk till it becomes a smooth paste.

- Remove the vanilla pod and pour in the rest of milk.

- Than, put your custard on the heat again in a sauce pan and cook gently, stirring till thickened.

- Pour the custard into a bowl and cover it with some cling wrap. (You should press it over the custard to prevent skin).

- Refrigerate your custard and let it rest in the fridge before using it.

Related post

La Mozzarella in Carrozza - Homemade fresh pasta
Homemade fresh pasta
La Mozzarella in Carrozza - Crêpes, Pierre Hermes recipe
Crêpes, Pierre Hermes recipe
La Mozzarella in Carrozza - Whole spelt flour pizza dough
Whole spelt flour pizza dough
La Mozzarella in Carrozza - Mascarpone cream recipe
Mascarpone cream recipe

0 Last Comments

Ingredients
    ~ 200g Full-fat milk
    ~ 50g Fresh whipping cream
    ~ 2 Yolks
    ~ 70g Sugar
    ~ 10g Corn starch
    ~ 10g Rice starch
    ~ 1/2 Vanilla pod or organic lemon zest
Leave a comment