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meal at the court of the gonzaga
chef luca montersino
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Chef Luca Montersino

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Custard

Ingredients:
(for about 550 g)

150 g Virgilio Cream
150 g Virgilio Milk
8 egg yolks
70 g castor sugar
25 g refined flour (00)
1 vanilla pod

Method:

Mix the milk with the cream and bring to the boil. In a separate bowl mix the egg yolks and the castor sugar using a whip, add the flour, pour in the milk and cream mixture, return to the fire and stir until the mixture thickens.



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