CookEat Recipe
Crema alla Francese
A cold vanilla custard ring set with gelatine, made with milk, one whole egg and four additional yolks.
Method
Steps
Step 1
Gather the ingredients: 500 ml pasteurised whole milk; 150 g caster sugar; 1 whole egg; 4 additional egg yolks; 1 teaspoon vanilla extract; Unflavoured leaf gelatine: the manufacturer’s firm-unmoulded-dessert dose for the measured cooked custard, roughly 700–750 ml; 5 g cold butter for the mould; Cold water for soaking the gelatine, discarded.
Step 2
Mix the sugar thoroughly with the whole egg and four additional yolks, then gradually whisk in the milk. Heat in a heavy saucepan while stirring constantly, scraping the base. Reduce the heat as it begins to steam and cook until the custard coats the spoon, about 80–82°C and at least 74°C throughout, without boiling.
Step 3
Remove from the heat and stir in the vanilla. Measure the complete cooked custard. Use enough unflavoured leaf gelatine for a firm unmoulded dessert of that measured volume, according to its package. Soak this quantity in cold water for about 5 minutes, or as directed by the package, then drain and squeeze. Stir it into the still-warm custard until completely dissolved, warming very gently if needed without boiling.
Step 4
Grease a smooth ring mould only slightly larger than the custard volume with a thin even coating of the butter. Pour in the fluid custard. Cool promptly and refrigerate at 4°C or colder within 2 hours, then chill for at least 4 hours until firmly set. Refrigeration is used in every season.
Step 5
Loosen gently and briefly warm only the outside of the mould with a warm damp cloth if needed. Invert carefully onto a serving plate and serve cold. Keep refrigerated and use within 2 days.
Step 6
For the lemon version, replace the vanilla with finely grated zest of half a washed lemon. The mould may instead be coated with about 15 ml prepared rosolio, leaving only a thin film, in place of the butter. Keep the custard and gelatine method unchanged. Use fresh pasteurised milk; boiling or extra gelatine is not a way to make questionable milk suitable.
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