Classic Pastry Cream. A few ingredients for one of the most loved and widely used creams. Pastry cream is ideal for filling sponge cake layers, tarts, spoon desserts and many other preparations. Simply slightly adjust the quantities of some ingredients to obtain different textures. To make it thicker, use more cornstarch; conversely, reduce the amount if you’d like to prepare a spoon dessert.
Let’s start baking.
Enjoy the recipe, Giusi.

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Cooking time: 5 Minutes
Portions: 5 People
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for the pastry cream

These quantities are roughly for a tart 9½–10¼ in (24–26 cm) in diameter or to fill the inside of a sponge cake 9½–10¼ in (24–26 cm) in diameter.

2 1/8 cups milk
2 eggs
4 tbsp cornstarch (about 30 g)
6 1/3 tbsp granulated sugar (about 80 g)
1 packet vanillin (Not necessary)

Steps for the cream

Pour the milk into a large saucepan and bring it almost to a boil.
Meanwhile, in a bowl whisk together the sugar and the eggs by hand, then add the cornstarch and the vanillin.
Pour a little of the hot milk into the bowl, stir, then pour everything back into the saucepan with the milk.
Cook over low heat, stirring, until you reach the desired thickness. Once cooked, pour the cream into a wide, cold container and sprinkle the surface with a little granulated sugar to prevent a skin from forming. In an article: Food Wrap: How and When to Use It I explain why I don’t use plastic wrap in contact with the cream.

To cool the cream more quickly, place the container you’ll use to hold the cream at the end of cooking in the freezer for about 15 minutes.
Use a shallow, wide container so it cools down in a short time.
Ready to be enjoyed. I hope you liked this recipe, see you next time.
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