Crema Pastelera Recipes

ITALIAN PASTRY CREAM RECIPE

Italian Pastry Cream Recipe image

A thick and creamy Italian pastry cream that is perfect for pastries and desserts. This Italian version of creme patissiere has a delicate lemon and vanilla flavour and can be adapted to make other flavours such as chocolate or coffee.

Provided by Marcellina

Categories Dessert

Time 25m

Number Of Ingredients 9

Ingredients

2 cups whole milk (divided)
1 vanilla bean (split down the length)
strip of lemon rind
4 egg yolks
½ cup sugar
5 teaspoons plain (all purpose) flour (sifted)
5 teaspoons cornflour/cornstarch (sifted)
pinch salt
2 tablespoon unsalted butter (optional but recommended)

Steps:

Place 1 ¾ cups of milk, vanilla bean, and strip of lemon rind in a medium saucepan. Heat over medium heat until the milk just before simmering point. Don't boil. Stir in the sugar until dissolved and set aside.
In a bowl whisk egg yolks, flour, cornflour/cornstarch and salt until smooth. Whisk in the remaining ¼ cup of milk.
Remove lemon rind and vanilla bean from the milk.
Slowly pour the hot milk onto the egg yolk mixture, whisking constantly.
Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
If adding unsalted butter, whisk into hot pastry cream until melted and mixed through.
Pour the pastry cream into a heatproof bowl pressing plastic wrap directly onto the surface to stop a skin forming.
Refrigerate until thoroughly chilled.
Before using, stir until smooth.

Nutrition Facts : Calories 150 kcal, Carbohydrate 18 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 56 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

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