Custard of Nonna Claudia
1h 30 min
Na crema cilentana
Rich custard of nonna Claudia for cakes and pies
Nonna Claudia custard was born from the desire to leave something of mine to posterity and to all of you, friends of my cooking blog; something that can make you feel pampered on a sad day, but also so loved on beautiful days. Nonna Claudia wants to give you a recipe that represents a culinary caress, full of sweetness. So I thought of enclosing in a cream the ingredients that represent my daily life and that are at the same time a charge of energy and gluttony. Coffee, cookies, cinnamon, eggs and chocolate and the magic is done! To embellish everything, the scent of pine nuts and tangerines: ingredients that I really like also because they are the symbol of my beloved land: Cilento in Italy!
Nonna Claudia custard is an excellent filling for cake and baked desserts, but it can also be enjoyed simply spread on rusks.
- 1 Lt milk
- 2 whole eggs
- 200g ground dry cookie
- 200g sugar
- 400g dark chocolate
- 100g chopped hazelnuts
- 30g tangerine marmelade
- 50g pine nuts
- 30g coffee powder
- 20g cinnamon powder
- 30g vanilla powder
- 30 ml aniseed liqueur
In a bowl or planetary mixer, whisk the eggs with the sugar
Mix the biscuits, making sure that no lumps form
Add cinnamon, vanilla and coffee, always stirring with the whisk
Gradually pour in the milk and mix the ingredients well
Add the dark chocolate a little at a time otherwise the mixture will splash out
Turn the cream continuously with a ladle, otherwise it sticks
- The custard at the end of cooking should not be too thick, because dark chocolate hardens as it cools.
- To cook the custard, always use a double-bottomed pan, so it doesn’t burn, otherwise cook it in a bain-marie.
To prevent a skin from forming on the custard, turn it often as it cools.
- Nonna Claudia custard should be kept in the fridge for a maximum of 3 days
* cooking in a bain-marie is done as follows: Take a pan slightly larger than the one used for cooking, put some water in it, overlap the pan with the cream, but be careful that it does not go down, it must remain suspended at least a couple of centimeters. If eventually the water should come out, remove some, otherwise it ends up in the cream. You can use a high heat at the beginning, when the water comes out to boil, lower it.
- Planetary or Blender
- Silicone spatula
- Wooden ladle
- Grater (in case you should grind the cookies)
- Pyrex dish or tureen