Time: 1 ora
Difficulty: Facile

A basic preparation among the most used for Italian and other desserts, easy to prepare even without gluten!

Features: the original recipe of the custard contains few ingredients: yolks, flour, sugar and milk, to which must be added a whole vanilla berry strictly Bourbon.
History has it that the inventor of this confectionery preparation is François Massialot, a cook born in 1660 in Limoges who served the main illustrious personalities of the time, such as cardinals, marquises and dukes, including the Duke of Orléans, brother of Sun King Louis XIV.
Notes: That of desserts is in fact an exact science, which can not be separated from precision and especially technical, refined in many cases in centuries of practice in the kitchen.
From the classic base of the cream are obtained many variations of taste for stuffing puffs, fresh cakes, cakes and tarts.

For cream
300 g Milk
200g fresh cream
5 egg yolks
140 g granulated sugar
55 g corn starch
1 vanilla bean
1 organic orange

Procedure:
Heat the milk and cream in a saucepan with half of a vanilla berry and its seeds and grated orange peel.
Meanwhile, whisk the yolks and sugar, then add the starch and mix vigorously.
With a strainer, sift the milk mixture to eliminate the aromas in pieces and pour flush on the eggs mixing with a whisk.
Return to the heat and stir continuously until the cream has thickened. Place it in small glasses of single portion and let it cool with a sheet of film in contact.
Before serving, decorate with a slice of orange, a sprig of fresh mint and daisies.
Ideal to propose accompanied by tea biscuits.