Custard Cream - Crema Pasticcera

Ingredients:                                                      Printable Version
  • 16 fl oz of milk
  • 4 egg yolks
  • 2/3 cup of sugar
  • 1/4 cup of all-purpose flour
  • half lemon (peel) or 1 teaspoon of vanilla extract
Preparation time: 15 minutes, plus time to cool down

Step 1: In a small pan, warm up the milk almost to a boil, together with the lemon peel or the vanilla extract, whichever you decide to use. If you use the lemon zest, cut it in one long piece.

Step 2: In another medium size pan, whisk the egg yolks with the sugar and the flour until smooth and fluffy. Make sure there are no lumps.
Step 3: Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
Step 4: Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for only two more minutes. Pour the cream in a glass bowl and let it cook down.

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