In Italy, it’s common to pair panettone or pandoro with incredibly delicious creams! I’m sharing two recipes with you.
Custard Cream:
Ingredients:
- 6 egg yolks
- 350ml milk
- 150g cream
- 130g sugar
- 40g cornstarch
- Vanilla seeds
Whisk together egg yolks with sugar, vanilla seeds, and cornstarch.
Gradually add milk and cream, continuing to whisk to prevent lumps.
Place the saucepan with your cream on medium heat and let it thicken. Stir continuously with a silicone whisk during the cooking process.
Once the custard has thickened, remove it from the heat and cover it with food wrap, ensuring it tightly adheres to the surface of the cream to prevent a skin from forming.
Tips:
- Store the custard covered with food wrap in the refrigerator for 2-3 days.
- Always use fresh eggs and fresh milk. Avoid using powdered milk or long-life milk.
- You can use cornflour, potato starch, and cornstarch to thicken the cream.
- If lumps form in your cream, strain it through a small sieve to remove them.
- Do not overheat the cream; the temperature should not exceed 85°C.
Pistachio Custard Cream:
Ingredients:
- 500ml milk
- 4 egg yolks (medium-sized)
- 170g sugar
- 60g cornstarch
- 120g pistachio cream (paste)
To prepare the Pistachio Custard Cream, place milk in a saucepan and heat it over low heat until it’s almost boiling. Meanwhile, quickly whisk egg yolks with sugar and cornstarch using a whisk until you achieve a smooth, homogeneous mixture.
Gradually add a portion of the hot milk to the mixture and stir thoroughly to break down the eggs and prevent them from curdling, forming lumps.
Then, add the remaining milk, mix well, and return everything to the saucepan. Place it on low heat, and stirring constantly, bring it to a thickening consistency.
Remove it from the heat, add the pistachio cream (paste), and incorporate it into the custard.
Transfer everything to a bowl and cover it with plastic wrap, ensuring it adheres to the surface. This process is crucial to prevent bacterial growth and the formation of a film on top.
Cool the pistachio custard cream to room temperature, and if you don’t plan to use it immediately, store it in the refrigerator.
Before using, quickly stir the pistachio custard cream with a whisk or spoon to make it smooth and velvety again.
