custard CREAM with RICOTTA and Maple Syrup Recipe
Taking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride.
For a dedicated post...refer to:
http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html
Ingredients
- . > American / Metric measures <
- . 4 large egg yolks
- . 8 tbsp. or 1/2 cup (110g) sugar
- . 6 tbsp. (36g) All-purpose flour
- . pinch of sea salt
- . 2 cups (500ml) milk (low fat+)
- .
- . 5 oz.(1pkg.) x 300g fresh Ricotta cheese
- . 1/2 tsp. (2.5ml) pure vanilla extract
- . 1/4 cup (50ml) Maple syrup
Directions
- . In a small-medium saucepan, hand whisk the egg yolks, sugar, salt and flour all at once until a smooth paste has formed. Add just a little quantity of milk to soften the thick paste. Whisk again until combined. Afterwards, continually whisk in the remaining milk. Note: this is one of the better ways to avoid getting curdles in the egg mix. It will assure a smooth, lump-free cream every time. It also avoids having to later strain it.
- . Over medium-high heat, start whisking the custard gently at first and then a little quicker as the cream starts feeling thicker. Wait for a very light simmering boil to appear. At this point lower the heat to very low as you finish getting the perfect cream consistency. As the whisk leaves an evident trail , this is the indication that the cream is ready. Remove the pot from the heat. Let the cream rest for about 15 minutes more while giving it a stir every so often.
- . Transfer the cream to a medium bowl and cover it with a plastic wrap to touch the surface. This will avoid a dry skin from forming. When the cream has cooled at room temperature, cover and refrigerate for a few hours until cold and thickened. This cream keeps well for 2-3 days.
- . ASSEMBLY...combo with Ricotta: In another medium-large bowl, place the fresh Ricotta cheese, vanilla and Maple syrup together. With an electric beater, whip the cheese into a smooth consistency. Afterwards, use a spatula and gradually fold in the custard cream until all combined. Cover and place into the refrigerator for at least two hours before using. The final combination of this cream should be consumed within a 2-3 day period.
- . Happy baking and Claudia's flavourful wishes...FOODESSA.com
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