The Best Custard Cream - Rossella's Cooking with Nonna

[@subconciousrocks]

Amateur home baker here. So I have never done custard this way. Most recipes I have seen combine the egg whites and sugar in a bowl, boil the cream and milk, slightly cool, and then add the cream mixture to the egg yolks slowly so as not to scramble. And then put it all back in the pot on a lower heat. Just wondering, what is the advantage of doing it all in the pot at the same time? Wouldn't that pose a much higher risk of burning/curdling/scrambling the eggs?

[@tishawniephillips7065]

Jaymalyn Benson Schow but it didn’t

[@miac6212]

Thanks for sharing. I made was awesome, my family love it

[@marie42ify]

Delicious custard cream! I love I love eating the cream off the lemon rind too. Must be a southern Italian thing lol! Thank you Rossella :)

[@cookingwithnonna]

marie Savino Yes, we all fight at my house. But If I make it... it is mine! :)

[@vault703overseer2]

+marie Savino It's done with citrus peel in other parts of Italy as well. I like my custards, rice puddings and galaktobourekos with orange peel, but lemon peel is damn good too. We don't fight over it though, because I'm a man who cooks. Guess who always wins? Now if I wanted to keep the entire pot of custard to myself, I'd flavor it with flower water or mastic. My grandmother never appreciated that.

[@catclark9488]

It's a shame not to put the ingredient list in the description, as wouldn't take much time surely? Yes, I know it's on the website, but we are here now! :)

[@bettystouffer4867]

good morning dear!! Happy Easter coming I'm getting excited are you??? thanks for this recipe I'm going to need it for the pastries this weekend. had to say bravo to you!!! what an inspiration you are! god bless you from the bottom of my heart and all of God's blessings to your family and especially Nonna!! Ciao Bella! :-)

[@cookingwithnonna]

Betty Stouffer Thank you dear... very kind of you! Keep following... much more to come! Happy Easter!

[@tellmesomething2go]

Use a small rubber spatchula. to scrape each bowl.

[@Monada79]

My mum would stick half a squeezed lemon on a fork and stir the cream with that instead of a wooden spoon.

[@dorothysue1]

That looks so good. I can't to make it!

[@cookingwithnonna]

dorothysue1 Thank you! Let me know how it comes out! :)

[@djurdjicaivkovic36]

beautiful

[@ratusahara943]

Very simple👍👌

[@renita1231]

Simple but I bet it's tasty. Thanks

[@cookingwithnonna]

Rabbit Hunter Give it a try!

[@RoseannConte-p9n]

I used your cream recipe but I got lumbs in it what did I do wrong

[@normasanjose3338]

You can use a rubber scraper to scrape all ingredients. Just a suggestion.

[@meronkebede7503]

I tried it using flour it was complete disaster... And how do we know the measurements? by guessing?

[@kassijohnston7423]

Mine turned out lumpy when I tried to make it with cutting the recipe in half and then half again. I’m going to try and make it when I have enough eggs for the entire recipe and hopefully it turns out creamier.

[@tseganegussie6170]

can you make this recipe without eggs for someone with allergies?

[@rosabood8128]

You add the cornstarch and sugar to the pan over a medium heat without any milk or cream,really? I'm confused please reply. Thank you. :)

[@cookingwithnonna]

rosa bood yes! My nonna adds the dry ingredients to the pan first and gives them a quick whisk to break up any lumps. The flame is really low but you can just whisk them before you turn it on. I've just done this many times and I think I turned the flame on out of habit.

[@rosabood8128]

Wow o.k. I never heard of this before but I will try it. Thank you!

[@stargazer835]

Ciao Rossella ! Would so appreciate knowing the ingredient measurements you use in your video so that I can make this luscious custard cream as I watch you making it. The recipe in the link calls for much more than what you use in your video and I know if I try to cut the recipe in half I will mess it up !

[@cookingwithnonna]

stargazer835 Here is the link: www.cookingwithnonna.com/italian-cuisine/easy-custard-cream.html The amount of ingredients I used in the video are half as stated in the recipe. It works great! :)

[@rosaaresco3585]

Www.cookingwithnonna.com

[@sandrascakecreations1297]

Do I just fold in whipped cream to the custard to make lobster tail cream?

[@cookingwithnonna]

Sandra's Cake Creations yes!! I make that cream in my mimosa cake video!!

[@sandrascakecreations1297]

Rossella's Cooking with Nonna omg thank u for your quick reply

[@sandrascakecreations1297]

Rossella's Cooking with Nonna I hope I will be able to find your mimosa video

[@cookingwithnonna]

Sandra's Cake Creations kzbin.info/www/bejne/goWqZ4qZhpymZ7M

[@sandrascakecreations1297]

How many days before can I make this cream before I fill it in my cake? I want to get a head start.

[@anthonyvasington5155]

You never mentioned the measurements with the ingredients so are we mean't to guess ?

[@Olivia-se2sz]

The measurements are on the webside

[@undead994life]

do you really use 10 egg yolks? Just making sure, it seems like a lot.

[@cookingwithnonna]

Yes 10!!

[@undead994life]

+Rossella's Cooking with Nonna thank you

[@FoxMintcandyGaming]

what can be a replacement for the eggs? my sons are allergic to them

[@funnygaming2672]

check in the vegan department if you can find a substitute for it

[@vault703overseer2]

Flour makes the custard taste better. Your grandmother and mine know better.

[@cookingwithnonna]

+Vault 703 Overseer Sorry but that is absolutely NOT the case. Yes your nonna may have used flour because that is what she had in the house and did not want to spend the extra money to buy starch. But custard is supposed to be made with starch as you get a smoother custard and a much more brighter color. :)

[@vault703overseer2]

+Rossella's Cooking with Nonna Modern custards are made with starch. Starch is a relatively recent invention like refined sugar. Starches are also flavorless. Wheat flour and semolina make far better TASTING custards and creams. Starches may make smoother custards more quickly, but taste is sacrificed. You would never make bechamel with starch now would you?

[@adoregod9514]

Loved but I would like to have the ingredients just here. ;)

[@cookingwithnonna]

The ingredients and full recipe are on the website! Just click the link in the box

[@paulinetedford1231]

Rossella's Cooking with Nonna custard cream recipe

[@paulinetedford1231]

Rossella's Cooking with Nonna c

[@rosannatitone6385]

@@cookingwithnonna Custard cream

[@eqisoftcom]

Starts at 0:40.

[@Doris-y5v]

you dont mention the amount which is crucial . You state the amount is important but you dont mention , '''amount of egg yolks or the amount of fat'' this is madness!!!!

[@christorres4022]

Loosen up girl, there’’s nothing wrong in making a mess when baking..

[@katherine9026]

You need a spatula. You’re leaving ingredients in your bowls.

[@christospapadopoulos1630]

I m sorry.... 10 egg yolks? Sure? Or it's is a mistake?

[@fdolarhyde]

and the link to the ingredients? ?? pfff

[@cookingwithnonna]

+fdolarhyde Sorry... here it is: www.cookingwithnonna.com/italian-cuisine/easy-custard-cream.html

[@resolute7177]

whats a nonna

[@cookingwithnonna]

What To How To nonna is Italian for grandma

[@resolute7177]

***** I might try it for an SBA for school but tell me y do u need to put it in the fridge Before baking?

[@CS-hy6es]

💣💣👀