Boil the milk with vanillin. Put in a bowl the egg yolks and sugar and whisk until you get a light yellow and smooth mixture.

Pour the hot milk little by little in the bowl, joining it to the mixture of egg yolks and sugar, by working with the whip. Cook the sauce over low heat in a double boiler (we say bagnomaria in Italian) until it reaches a temperature of 85 C (we call it cooking "alla rosa", it is not a real cooking, but a kind of pasteurization, be careful not to coagulate the eggs ).

If you do not have a thermometer for baking you can do it this way. Cook in a double boiler continuing to work with the whisk until the white foam disappears from the surface and the cream takes a bit of consistence veiling the wooden spoon (or the whip) and thus reaching the cooking "alla rosa".

To check the cooking dip a wooden spoon, perfectly clean, into the sauce, remove it and blow over: the cream will be ready, when blowing the mixture will spread to form a rose shape.

Adding a bit of flour, or better yet, a bit of potato starch, it will prevent more easily the coagulation of eggs. However, it is recommended to bring to a boil the cream, in this case to inactivate the amylases of the yolk that might otherwise degrade the starch of the flour or starch making the liquid cream.

Well then...We Italians do like cuisine from other country like the English custard. With Anglo-Saxon origin, it is a very fluid cream and it is used as the base for the preparation of Bavarian and ice cream, but is also used for accompanying cookies and biscuits.

Energy: 23278.48 kJ
Energy: 5501.52 kcal
Total Protein: 111.15 g
Animal protein: 1.15 g
Plant proteins: 110.00 g
Total lipids: 127.10 g
Lipids animals: 120.10 g
Plant lipids: 7.00 g
Cholesterol: 360.00 mg
Carbohydrates available: 1042.83 g
Starch: 763.00 g
Soluble carbohydrates: 279.83 g
Total dietary fiber: 25.00 g
Alcohol: 0.00 g
Water: 163.554 g