685. Crema

Custard

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 1 liter (about 1 quart) of milk
  • 200 grams (about 7

Method

First beat the egg yolks with the sugar and then pour in the milk a little at a time. To hasten the cooking process, you can put the mixture over a high flame, but the moment it begins to smoke reduce the heat to prevent curdling. If it does curdle, pass the mixture though a strainer. Stir constantly; you can tell that the custard is cooked when it sticks to the wooden spoon. Add the vanilla sh