lunedì 28 aprile 2014


Dessert - Vegetarian - can be gluten and lactose free (see notes at bottom)

2 eggs
1/8 cup sugar
1/3 cup Italian 00 flour, almost packed
2 cups milk
1 tsp vanilla extract

Warm up milk.

In a saucepan, mix sugar and flour, then add eggs and vanilla extract, whisking to prevent lumps.

On medium heat add the warm milk in a thin stream, mixing and bring to boil, whisking continuously.

It will take about 5-8 minutes (the warmer the milk, the quicker the cooking).

Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.

This recipe make 4 individual little bowls.

- Use same quantity of corn starch or potato starch, for gluten intolerants.
- Use soy, almond, rice milk for lactose intolerants (or whichever milk you're used to)
- You can use vanilla beans, instead of the extract.
- For a more yellow custard, use 1 egg and 2 yolks.

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