Damiano Carrara’s custard

Velvety, shiny and incredibly aromatic, Damiano Carrara's custard is simple to prepare.

We know it well by now: when a recipe, even if simple, is prepared by an expert it's a completely different thing. Damiano Carrara's custard is certainly no exception. In fact, it is enough to take a look at the ingredients to realize the differences between his recipe and a more classic one. The flour gives way to starches (rice and corn) to obtain a better shine and the milk is at least partly replaced by cream .

As with all creams, even for Damiano's ( shared on his website) it is possible to choose the aromas you prefer. Lemon or orange zest is excellent but he prepares it with vanilla , strictly in the berry. Here are all the steps to obtain a perfect custard, just like the pastry chef makes it (only with double dose).

How to prepare Damiano Carrara's custard recipe

1. First, pour the cream, milk and half the sugar into a saucepan.
2. Cut a vanilla pod in half lengthwise and remove the seeds by scraping the inside with the tip of the knife. Add the seeds and berries to the milk, put on the heat and heat until it comes to the boil.
3. Separately, in a bowl, cream the egg yolks with the remaining sugar and starches.
4. Pour, filtering through a sieve , about a quarter of hot milk and mix with a whisk.
5. Then transfer everything into the pan, stirring constantly, and put it back on the heat until it thickens for a few minutes.
6. Let the custard cool in a bowl, covering it with cling film to prevent the annoying skin from forming.

Staying on the topic of pastry chefs, we recommend you also try Iginio Massari's custard . The choice is yours as to which one is best.

storage

Damiano Carrara's custard can be kept in the refrigerator for up to 3 days .