Pastry Cream (Crema Pasticcera)
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
39
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
In a bowl, combine the egg yolks and sugar and beat with an electric mixer or whisk until creamy and light yellow
2
Mix in the flour, 1 tablespoon at a time, until smooth
3
Put the milk, cream, and vanilla in a saucepan and heat over low heat until bubbles begin to appear around the edge of the pan
4
Do not boil
5
Gradually beat in the egg yolk mixture, making sure to beat until there are no lumps
6
Return to low heat and cook, stirring constantly with a wooden spoon, until the pastry cream thickens, about 3 minutes
7
Do not overcook
8
The mixture should be thick, but not stiff
9
It will solidify as it cools
10
Immediately remove from the heat and pour into a bowl
11
Cover with plastic wrap, with the wrap touching the surface of the pastry cream so it doesn't form a skin
12
Refrigerate until cold, at least 4 hours
13
In a bowl, combine the egg yolks and sugar and beat with an electric mixer or whisk until creamy and light yellow
14
Mix in the flour, 1 tablespoon at a time, until smooth
15
Put the milk, cream, and vanilla in a saucepan and heat over low heat until bubbles begin to appear around the edge of the pan
16
Do not boil
17
Gradually beat in the egg yolk mixture, making sure to beat until there are no lumps
18
Return to low heat and cook, stirring constantly with a wooden spoon, until the pastry cream thickens, about 3 minutes
19
Do not overcook
20
The mixture should be thick, but not stiff
21
It will solidify as it cools
22
Immediately remove from the heat and pour into a bowl
23
Cover with plastic wrap, with the wrap touching the surface of the pastry cream so it doesn't form a skin
24
Refrigerate until cold, at least 4 hours