Custard - Orange flavour

Custard is a typical cream that can find different uses in the pastry making or dessert serving.  









INGREDIENTS:

3 egg yolks
100g sugar (5 tbs)
30g flour (3tbs)
300ml milk (1.5glass)
orange peel



Note: Usually they use a vanilla bean and lemon peel for Custard. So if you want you may use lemon peel instead of orange. And add the Vanilla bean seeds or just some Vanilla extract...

1. Peel the orange part of the orange skin with the use of a vegetable peeler.
2. Heat the milk with the orange peel, but don't bring it to boiling. Use a thick bottom sauce pan for that. Keep the milk with the peel for 10 minutes to flavour it.

3. Whisk egg yolks with the sugar to a white foam with an electric mixer. You may do that with a hand whisk but then you need too much time and muscle work...
 

4. Sift the flour and mix it in with a hand whisk.
5. Add half a glass of milk and mix well.
6. Take the orange peel out of milk.
7. In the same sauce pan with the milk, whisk in the egg mix.

8. Over a medium heat, whisking vigorously, bring the milk and egg mix to boiling. It will thicken. Here we go: our custard is ready.

9. Transfer the custard to a bowl and cover it with plastic film making sure you stick the film to the custard surface. It will prevent it from the forming of the lumps ... Wait till the custard is cold to use it.            
 

Bechamel sauce

Bechamel sauce is widely used in French and Italian cuisine. It's called Besciamella in Italy. It is basically a milk sauce thickened with Roux, that is a mix of butter and flour.
 In the restaurants they prepare roux in great quantities and keep it in the fridge, they obviously use it to thicken different sauces.  

INGREDIENTS:
0.6-0.7l milk
50g butter
2,5 tbs flour
salt
nutmeg

1. To prepare Roux melt butter in a sauce pan and when it just starts boiling add flour and mix well, keep cooking till the mix will get a nice golden caramel colour. 

2. Heat the milk apart, but don't boil it to avoid forming of the cream film on it.
3. Add milk to the Roux little by little and stir vigorously with a whisk to remove any crumble.
4. Cook over a medium heat stirring for about 10 minutes, by that time the sauce will thicken. But don't forget stirring well!!!

5. At the end season with the salt to taste and half a teaspoon of grated nutmeg.

6. Pour hot Bechamel into a large bowl and cover it with a plastic film paying attention to adhere the film onto the sauce surface. This will avoid forming of lumps. 
You may refrigerate the sauce for a couple of days.