Pastry Cream (Crema Pasticceria)

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READY IN: 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slowly heat the milk, 2 t of the sugar, and the lemon zest in the top of a double boiler over simmering water.
  • Meanwhile, whisk the remaining sugar, egg yolks, egg, and salt until thick but still golden, 2 to 3 minute.
  • Sift the flour, a little at a time, whisking briskly to mix thoroughly.
  • Whisk 1/2 c of the boiling milk mixture, 2 T at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture (this is a technique known as tempering).
  • Cook over medium-high heat, until thickened, 2 to 3 minutes.
  • As it begins to reach a boil and look lumpy, whisk vigorously to smooth it.
  • When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
  • Remove from the heat and discard the lemon zest.
  • Beat in the vanilla and then the butter, 1 T at a time.
  • Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
  • Smear a little butter on top and cover tightly with plastic wrap so cream doesn't get a skin.
  • Cool completely in refrigerator.
  • You may want to thin it with a couple of T of milk before using it.
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