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Pastry Cream (Crema Pasticcera)
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
2 cups whole milk
Finely grated zest of 1 lemon
1 large egg, plus 2 large egg yolks
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon pure vanilla extract
Gallery
Pastry Cream (Crema Pasticcera)
Recipe Summary
Yield: Makes 3 cups
Gallery
Pastry Cream (Crema Pasticcera)
Pastry Cream (Crema Pasticcera)
Pastry Cream (Crema Pasticcera)
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 2 cups whole milk
- Finely grated zest of 1 lemon
- 1 large egg, plus 2 large egg yolks
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
Directions
Stir together milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at edges. Remove pan from heat.
Put egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low. Add flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.
Transfer warm pastry cream to a bowl. Place a piece of plastic wrap directly onto surface. Refrigerate until just chilled, about 2 hours, or up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pastry Cream (Crema Pasticcera)
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Pastry Cream (Crema Pasticcera)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
