This custard recipe combines the richness of traditional custard with the sweet and tangy flavor of strawberries. This delicious blend is testament to the simple pleasures that come from combining fresh, quality ingredients.
What is Custard
Custard cream, or “custard” as it is known in Italy, serves as the base for countless Italian desserts. This thick, creamy custard is traditionally made with a mixture of milk, cream, sugar, eggs, and flour or cornstarch, which is cooked until thickened and then cooled to create a rich, thick, smooth custard. It is perfect served as a rich filling for zeppole, fruit tarts and tiramisu, or even on its own with a sprinkling of icing sugar and fresh fruit.
A touch of strawberry
Introducing strawberries into the custard brings a refreshing balance to its richness. The natural sweetness and light acidity of strawberries enhance their creaminess, making strawberry custard an irresistible filling for cakes and tarts. The incorporation of this fruit not only adds a vibrant burst of flavor, but also introduces a beautiful natural pink hue to the dessert, making it as beautiful as it is delicious.
I experimented a bit with this recipe to get it how I wanted, even though it is not as thick as traditional custard it is perfect to be used as a filling to bake in cakes and tarts or to spread on cakes or even to enjoy on its own with a spoonful of whipped cream and fresh strawberries.
Recipe: Italian Strawberry Custard
Making your own strawberry Italian custard at home is a rewarding endeavor that brings a slice of Italy right into your kitchen. Here’s a simple but classic recipe to get you started:
- Milk – whole milk
- Cream – full cream, heavy or whipping, with at least 30% fat
- Egg yolks –
- Sugar – granulated sugar
- Flour – all purpose flour
- Vanilla – vanilla extract
- Fresh strawberries – chopped
In a blender or food processor add the milk, cream and chopped strawberries, blend until smooth and smooth.
In a medium bowl, whisk the egg yolks, sugar and vanilla, add the flour and combine, transfer the mixture to a medium saucepan, over medium/low heat add the milk/strawberry mixture in a slow, steady stream, cook until will be thickened, stirring continuously.
Pour the hot custard into a heatproof glass or ceramic bowl, cover the surface of the custard with a piece of cling film (make sure the cling film touches the custard mixture) and refrigerate before using.
If a skin forms on the surface while storing the custard, gently scrape it off with a butter knife. Do not mix it with the custard because unpleasant lumps would form.
Recipe FAQs
There are many recipes that use cornstarch, but for my Italian lemon pasta filling recipe I prefer flour as a thickener. I find that flour is more stable and holds up better on low heat.
You will need to use rice starch or corn starch to make it gluten free. Rice starch will lead to softer results while corn starch will be similar to denser results with flour. Start by adding the same amount of starch as flour and adjust as needed.
How to store custard
The custard will last up to 5 days in the refrigerator, be sure to cover tightly or store in an airtight container. Make sure you use fresh milk with a longer expiration date. Never freeze custard because once defrosted it will never have the same creamy consistency.
More custard recipes
This Italian Strawberry Custard is more than just a dessert: combining classic custard making techniques with the fresh, tangy flavor of strawberries, this custard is not only delicious but comforting too. Enjoy!
- ¾ cup milk (whole/heavy)
- ¾ cup cream (dense cream, full cream or whipping, at least 30% fat)
- 1 pound fresh strawberries (chopped)
- 3 great egg yolks
- ¼-⅓ cup granulated sugar
- ¼ cup All purpose flour
- ½ teaspoon vanilla extract
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In a blender or food processor add the milk, cream and chopped strawberries, blend until smooth and smooth.
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In a medium bowl, beat the egg yolks, sugar and vanilla for two minutes, add the flour and combine, transfer the mixture to a medium saucepan, over medium/low heat add the milk and strawberry mixture in a slow, steady stream, cook until it thickens, stirring constantly.
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Pour the hot custard into a heatproof glass or ceramic bowl, cover the surface of the custard with a piece of cling film (make sure the cling film touches the custard mixture) and refrigerate at least 2-3 hours before serving. ‘use.
The custard will last up to 5 days in the refrigerator, be sure to cover tightly or store in an airtight container. Make sure you use fresh milk with a longer expiration date. Never freeze custard because once defrosted it will never have the same creamy consistency.
Calories: 892kcal | Carbohydrates: 83G | Protein: 17G | Fat: 57G | Saturated fats: 33G | Polyunsaturated fats: 4G | Monounsaturated fat: 16G | Cholesterol: 516mg | Sodium: 99mg | Potassium: 821mg | Fiber: 7G | Sugar: 58G | Vitamin A: 2474UI | C vitamin: 179mg | Soccer: 324mg | Iron: 3mg
