A classic of pastry, used in many confectionery products, this cream is a preparation based on egg yolk, sugar, milk, and flour. Instead of flour, other thickeners such as potato starch, or corn or rice starch can be used for those who are gluten intolerant. Great to enjoy on its own, as a spoon dessert, perhaps paired with cookies or to fill cakes, tarts, cream puffs, zeppole, and puff pastry-based sweets! The ingredients to make an excellent pastry cream are really few and easy to find, so you probably already have them in your fridge or pantry. Easy and quick, it will be a breeze to prepare and serve this perfect dessert for any occasion.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients:
- 2 cups milk
- 1/3 cup sugar
- 3 egg yolks
- 5 tbsp cornstarch (or potato starch)
- 1 lemon zest (untreated)
Preparation:
In a heavy-bottomed saucepan, pour in the required amount of milk, add the zest of the untreated lemon and bring it to a near boil.
In a separate bowl, pour the egg yolks together with the sugar and quickly whisk them to avoid the sugar absorbing the watery part of the yolks and crystallizing the proteins. Once the mixture is combined, sift the cornstarch directly into the bowl and incorporate it by mixing with the whisk.
Now remove the milk from the heat and add it to the mixture of eggs, sugar, and cornstarch to temper it with the whisk.
Once tempered, pour the mixture back into the saucepan and let it thicken over low heat, stirring constantly with the whisk.
Continue cooking, stirring constantly, until the cream begins to darken and thicken gradually.
Continue cooking, stirring constantly, until the cream begins to darken and thicken gradually.
And voilà… the pastry cream is ready to be enjoyed!
Bon Appetit from La Cucina di Fefe!
