Custard Cream in Crust

Name: Custard Cream in Crust
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 1 l milk; 1 piece vanilla bean; 4 piece eggs; 180 g sugar; 30 g cornstarch; 200 g flour; 1 q.b. fine salt; 100 g butter; 50 ml ice water

Cake

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Custard Cream in Crust is ready in 4 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This delicious custard cream in crust is a classic pastry, perfect for any occasion! The base of shortcrust pastry, prepared with cold butter, creates a delicious contrast with the velvety and fragrant vanilla cream. I often prepare it for Sunday brunch or to celebrate a family birthday. The recipe is simple, but requires a bit of patience for the preparation of the cream and the pastry. A tip? Prepare the shortcrust pastry in advance and let it rest in the refrigerator for an even more crumbly result. Serve it cold, perhaps accompanied by a sprinkling of icing sugar!

Ingredients (9 ingredients)

1 l milk
1 piece vanilla bean
4 piece eggs
180 g sugar
30 g cornstarch
200 g flour
1 q.b. fine salt
100 g butter
50 ml ice water

Preparation (14 steps)

Milk and vanilla in the bowl

Thermomix® Setting

8 min/212°F/Speed 1 100

Pour 1 liter of milk into the bowl. Add 1 vanilla bean. Bring to a boil setting 8 Min./100°C/Stufe 1.

480

Eggs and sugar

In a bowl, pour 4 eggs and 180 g of sugar. Mix with a whisk until you get a frothy mixture.

Cornstarch

Add 30 g of cornstarch to the egg and sugar mixture. Mix well with the whisk to avoid the formation of lumps.

Incorporate the milk

Remove the vanilla bean from the hot milk. Pour the hot milk into the egg, sugar and cornstarch mixture, a little at a time, stirring continuously with the whisk.

Cook the cream

Thermomix® Setting

7 min/194°F/Speed 2 90

Pour the mixture into the clean bowl. Cook for 7 Min./90°C/Stufe 2, stirring continuously with the spatula.

420

Cool the cream

Pour the cream into a bowl, cover in contact with plastic wrap and let it cool completely at room temperature, then in the refrigerator.

Prepare the shortcrust pastry

Thermomix® Setting

20 sec/Speed 4

Put 200 g of flour, a pinch of fine salt and 100 g of cold butter in pieces in the bowl. Knead for 20 Sek./Stufe 4.

Add the water

Thermomix® Setting

15 sec/Speed 4

Add 50 ml of ice water to the bowl. Knead for 15 Sek./Stufe 4.

Let the pastry rest

Wrap the shortcrust pastry dough with plastic wrap and let it rest in the refrigerator for an hour.

Roll out the pastry

Roll out the shortcrust pastry on a floured work surface to a thickness of about half a centimeter.

Obtain the disc and strips

Obtain a disc slightly larger than the mold we are going to use (ours is 20 cm in diameter). From the remaining dough we obtain strips about 5 cm wide.

Line the mold

Grease and flour the springform pan, arrange the shortcrust pastry base and then cover the edges with the strips.

Pour the cream and bake

Take the cream, cooled and firm, and pour it into the shortcrust pastry shell, leveling the surface with the back of a spoon. Bake the cake in a static oven preheated to 200 °C for 35 minutes, or in a fan oven at 190 °C for the same time.

Cool and serve

Remove the custard cream in crust from the oven, which at this point will be cooked and quite soft. Let it cool completely at room temperature and then put it in the refrigerator for a few hours, or even all night if we want.