ITALIAN PASTRY CREAM RECIPE - (4.3/5)
Provided by รก-46071
Number Of Ingredients 6
Steps:
- Crema pasticcera is not difficult to make, though it does require care and attention lest it curdle. Fernanda Gosetti, author of Il Dolcissimo, suggests you use a copper pot because it conducts heat better, and adds that if you make crema pasticcera frequently you should invest in a round-bottomed pot because its entire contents will be accessible to the whisk or spoon. She also notes that the crema should be transferred to a bowl as soon as it's ready, because it will continue to cook in the pot. The quantities given above can easily be expanded or reduced. Set all but 1/2 cup of the milk to warm over a slow burner with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining half cup of milk, keeping a wary eye for lumps. By this time the milk on the stove will be about ready to boil. Fish out and discard the vanilla bean, and slowly whisk the milk into the egg-and-milk mixture. Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently, until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. (Note -- depending on your eggs and milk it may thicken to the proper consistency before it boils. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done). Transfer it to a bowl and let it cool, gently stirring it often to keep a skin from forming across top.
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M Navid
[email protected]I followed the recipe exactly and my pastry cream turned out lumpy. I'm not sure what I did wrong.
Brian M
[email protected]This pastry cream is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Muhammad Qasim Ali (Qasim Jutt)
[email protected]I'm not a huge fan of pastry cream, but this recipe is really good. It's not too heavy or sweet, and it has a nice vanilla flavor.
Davian Fdz
[email protected]This pastry cream is amazing! It's so smooth and creamy, and it has the perfect amount of sweetness.
Ahtesham Gill
[email protected]I've been making this pastry cream for years and it's always a hit. It's the perfect filling for cakes, pies, and pastries.
Tom Jones Adventure
[email protected]This is the best pastry cream recipe I've ever tried. It's so easy to make and it always turns out perfect.
Anita Ogechi
[email protected]I love this pastry cream! It's so versatile and can be used in so many different desserts. I've even used it to make ice cream and it was delicious.
luqman Tanweer
[email protected]This pastry cream is a game-changer. It's so easy to make and it tastes incredible. I've used it to fill eclairs, cream puffs, and even just eat on its own.
DhRuV kc
[email protected]I've made this pastry cream several times now and it always turns out perfect. It's my go-to recipe for all my baking needs.
rubab bano
[email protected]I'm not usually a big fan of pastry cream, but this recipe changed my mind. It's so light and airy, and it has a wonderful flavor.
Phillip James
[email protected]OMG! This pastry cream is to die for. I can't believe how easy it was to make.
Anelisa Hlangu
[email protected]This is the best pastry cream I've ever had. It's so rich and decadent, and it's perfect for filling pastries or eating on its own.
Lukyamuzi Paul
[email protected]I made this pastry cream for my tiramisu and it was amazing! It was so light and fluffy, and it really complemented the coffee flavor.
Mohammad Nayeem
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. My friends and family love it.
Hassani Tok
[email protected]I've been looking for a good pastry cream recipe for ages and this one is perfect. It's so smooth and creamy, and it has the perfect amount of sweetness.
Hira Manzoor
[email protected]This Italian pastry cream is incredibly easy to make and tastes absolutely delicious. I used it to fill my cannolis and they were a huge hit!