Master Massari's custard
Published on 31 March 2021
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The queen of pastry creams, sweet, creamy and fragrant. For tarts, tartlets, choux, pastry horns or spoon desserts. Many recipes use cream, whole or semi-skimmed milk, whole eggs or yolks. I love this Massari recipe.
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Method
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I heat milk, vanilla and yellow lemon peel almost to boiling.
I immediately mix yolks and sugar in another pan to avoid lumps.
No whisking needed. I add cornflour for firmer cream or rice starch for softer.
I strain hot milk and stir into eggs in 3 additions.
I add all, stirring well.
I heat again, stirring.
After a few minutes it thickens. I stir thoroughly and remove.
I immediately transfer to a cold bowl, preferably chilled in freezer.
I smooth and cool to lower temperature until glossy, then cover directly with cling film.
I refrigerate and use well chilled.
Original source: https://incucinaconlilly.com/2021/03/31/crema-pasticciera-del-maestro-massari/