The pastry cream is a type of cream that can be served by the spoon or used as a topping for various desserts. It is made with egg yolks, sugar, milk, and flour, and is generally flavored with lemon zest or vanilla. As a substitute for flour, other thickeners such as cornstarch or rice starch can also be used.
The steps to prepare it are very simple: bring the milk to a boil, separately whisk the yolks with the sugar, then add the flour, and when the milk has reached the right temperature, incorporate the whipped mixture. In my recipe, I flavored the cream with lemon zest, but you can also substitute it with vanilla bean or add cinnamon. In short, a few ingredients to create one of the most delicious creams! So delicious that when I have to prepare it as a topping for profiteroles or cakes, there’s always someone willing to sacrifice themselves for a taste. What do you say, shall we get cooking? Then follow me into the kitchen, because the lemon pastry cream will be ready in a click!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 143.49 (Kcal)
- Carbohydrates 21.81 (g) of which sugars 17.20 (g)
- Proteins 3.80 (g)
- Fat 5.25 (g) of which saturated 2.74 (g)of which unsaturated 2.50 (g)
- Fibers 0.32 (g)
- Sodium 4.52 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 1/2 cups milk
- 4 egg yolks
- 1/3 cup sugar
- 1/4 cup cornstarch
- lemon zest (as needed)
Tools
- Saucepan
- High-sided casserole
- Hand whisk
- Bowl
Preparation of the pastry cream
To prepare the pastry cream, first bring the milk to a boil with the lemon zest.
Meanwhile, separate the egg whites from the yolks and whisk the yolks with the sugar using a whisk. Then sift and add the flour, continuing to stir until you get a lump-free mixture.
As soon as the milk is hot, remove the zest and gradually add it to the whipped mixture. Return to the heat and let it simmer for 4-5 minutes or until the cream has thickened.
Finally, pour it into a bowl and let it cool. To prevent a crust from forming on the surface of the pastry cream, stir it from time to time. Otherwise, if you prefer a more practical method, cover it with aluminum foil, ensuring it is in contact with the cream.
The cream is ready! Use it to garnish cakes, sponge cakes, profiteroles, zeppole, or why not? Serve it as a spoon dessert, perhaps accompanied by some chopped almonds or chocolate.
Variations and tips
You can flavor the cream with vanilla bean instead of lemon zest.
The pastry cream can be stored in the refrigerator for one day.
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