Italian Cakes & Dessert Recipes

How To Make Italian CREMA PASTICCERA (CUSTARD CREAM OR PASTRY CREAM)

Crema Pasticcera is a basic recipe of Italian pastry making, certainly one of the most common and is usually used to fill cakes such as sponge cake, cream puffs, tarts, eclairs, cannoli, millefeuille, etc..

I have also used it to prepare some excellent saccottini enriched with chocolate drops.


 

 

 

VIDEO RECIPE:

 

 

INGREDIENTS:

  • 4 cups of milk
  • 1 ¼ cups of sugar
  • 1 piece of orange peel
  • 6 egg yolks
  • 1/2 cup  cake flour or 1/3 corn starch
  • pinch of salt
  • 1 drop of vanilla essence

 

DIRECTIONS:

Heat the milk, salt and the orange peel in a 4 quart heavy saucepan, at a low heat.

At the same time in a large bowl mix the sugar and the flour or corn starch and add the egg yolks one at a time, stirring with a wire whisk until well homogenized.

Increasing the heat a little bit and transfer egg mixture into the pot with milk.

Continue cooking, stirring constantly until it thickens and bubbles for 1 minute.

Remove from fire, discard orange peels, mix in the vanilla and place in a bowl.

Cover surface with wax paper and store in the refrigerator for a few hours or until ready to use.

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