The recipe for Grandma’s Pastry Cream is really my grandmother Licia’s. From my childhood memories, she was the one who made the cream at home. For cakes and for snacks, my cousin Paolo and I went crazy for it, and the other three weren’t far behind.
You can use the same recipe for the cream to add to the Torta della Nonna or for the Torta Nua with cream or Chocolate Torta Nua with cream. On the blog you’ll also find the collection dessert recipes with homemade pastry cream, all the sweets I’ve made using this ingredient as the star!
If you like filled Christmas logs or making leftover pandoro desserts, you can’t miss this recipe! Save it for the Holiday season so it won’t get lost — the Pandoro log with pastry cream and berries is a real delight! Believe me!
Remember you can follow the Facebook fan page Le Ricette di Bea so you don’t miss any content or recipe! See you there!!!
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 237.22 (Kcal)
- Carbohydrates 35.52 (g) of which sugars 24.74 (g)
- Proteins 9.22 (g)
- Fat 7.01 (g) of which saturated 3.93 (g)of which unsaturated 2.96 (g)
- Fibers 0.60 (g)
- Sodium 38.61 (mg)
Indicative values for a portion of 150 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 for Grandma Licia’s Pastry Cream:
- 2 cups + 2 tbsp Whole milk
- 2 Eggs
- 1/2 cup Type 00 flour (or all-purpose flour)
- 1/3 cup Granulated sugar
- 1 packet Vanilla (or a vial)
- Lemon zest (to taste)
Tools for the recipe
- Stovetop
- Electric whisk
- 1 Saucepan
- 1 Hand whisk
Preparation: Grandma Licia’s Pastry Cream
In a saucepan with fairly high sides, beat the two eggs with the sugar using an electric whisk until you obtain a frothy cream. Then incorporate the flour. Add the vial of vanilla or the packet.
At this point place the saucepan on the stovetop over low heat and slowly pour in the whole milk, little by little — all 2 cups and 2 tablespoons. You can add lemon zest to taste. The use of lemon zest, as with vanilla extract, depends on how you will use the cream later. For example, if you will add it to chocolate desserts I recommend using only vanilla and not lemon.
Let it thicken while stirring with the hand whisk. It will take about 5 minutes to thicken well; always be careful to avoid lumps. The cream should be smooth, light in color and soft like the one you see in the photo.
When you turn off the heat continue to stir the pastry cream for a few minutes gently. Then cover with a damp cloth and let it cool to room temperature. If you won’t need it right away you can cover it with plastic wrap and store it in the refrigerator.
The Pastry Cream you have just prepared must be cooled to room temperature. For example, if you are making a cake and need it chilled, prepare it several hours in advance; if instead you want to enjoy it for a snack, prepare it at the moment.
Storage:
When Grandma’s pastry cream is completely cold you can store it in the refrigerator for one day, covered with plastic wrap.
