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.
- 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
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.