Custard Grandma Cristina’s way

A citrus-flavoured cream, delicate and delicious. Perfect for filling cakes and tarts, but also to be eaten by the spoonful. Just for you, the original recipe, taken from Nonna Cristina’s notes.

Ingredients

  • 1/2 litre of milk;
  • 90 g of cornstarch;
  • 3 egg yolks;
  • 150 g sugar;
  • Peels of 1/2 orange;
  • Peels of 1/2 lemon.

Procedure

Boil the milk with the peels for about 2 minutes.

Separately, whisk together the egg yolks, sugar and cornstarch until smooth and homogeneous.

Once strained, add the milk to the mixture a little at a time, stirring with the whisk to avoid lumps forming.

Return everything to the heat and continue cooking over a low flame, stirring gently for 5 minutes or until the cream has reached the right consistency.

Before using it for filling the tart, allow it to cool by placing a sheet of cling film over it.