Ingredients
- Italian Custard Cream:
- 2 1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1 up granulated sugar
- 2/3 cup cake flour, sifted
- 5 extra-large egg yolks
- 2 teaspoons salted butter
- Italian Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cups plus 2 tablespoons granulated sugar
Preparation
Step 1
Italian Custard Cream (page 234)
Italian Whipped Cream (page 205)
2 tablespoons Bailey's Irish Cream Liqueur, plus more to taste, optional
1. Pu the custard cream in a mixing bowl. Add the whipped cream, a little at a time, folding it in with a rubber spatula.
2. Drizzle the Bailey's, if using, over the mixture, gently mixing it in. add more to taste, if desired, but do not overmix the cream.
3. The cream can be refrigerated in an airtight container for up to 4 days. Whip briefly by hand to refresh before using.
Italian Whipped Cream:
1. Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. do not overmix or you'll end up with butter.
2. the cream can be refrigerated in an airtight container for up to 3 day. Whip by hand to refresh before using.
Italian Custard Cream:
This cream is a mainstay of Carlo's, used in many cakes and pastries. The longer you cook it, the thicker it will become, so feel free to adjust the texture to suit you taste.
Makes about 3 cups, enough to fill and ice one -inch cake
1. Put the milk and vanilla in a saucepan and bring to a simmer over medium heat.
2. In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer. ladle a cup of milk-vanilla mixture into the bowl and beat to temper the yolks--as you are whisking the yolks move the pot on and off the flame so that you don't scramble the eggs.
3. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. Will keep for up to 1 week.
Note: to make chocolate custard cream, add 1 1/2 ounces of melted, cooled unsweetened baker's chocolate along with the butter. For a richer chocolate flavour, add a little more.