Custard

The undisputed queen of creams to stuff is it: custard! A soft and delicate cream that accompanies any preparation. The best combination gives it with fresh fruit, but also some chocolate chips will be able to embellish it properly.
For those who want to have a delicate cream with which to stuff Sweet Barchette and Tartellette, here is the recipe of custard in its simplest and fastest version there is!

Ingredients:

• 150 gr of white sugar
• 4 eggs
• 100 gr of flour
• 250 ml of milk

Preparation

In a bowl put 3 egg yolks and a whole egg: add the sugar and mix carefully using a whisk. Then pour the sifted flour: in the preparation of creams, the flour must always be sieved, or you will run the risk of seeing your cream ruined by lumps.
Then add the milk very slowly mixing the cream with the whisk. If despite the precautions taken, they should create lumps, or simply to make the cream more silky and smooth, filter it with a strainer. Then pour the cream into a non-stick pan with a thick bottom, add the pulp of the vanilla bean and the vanilla berry itself and heat over low heat.
After a few minutes, filter the cream again to remove the berries and then put the cream on the fire to thicken it.
Keep stirring: when the cream reaches the boil, lower the flame again: continue stirring for about a minute and let the cream firm up. Then remove the cream and let it cool: when the cream is cold, you can use it to stuff your pastries or Semi-finished Pastries like Sweet Barchette and Tartellette.