Description
Crema Pasticcera, also known as Italian Pastry Cream, is a rich and velvety custard used in many Italian desserts like tarts, eclairs, and cakes. This easy-to-make cream is flavored with vanilla, citrus, or even chocolate and adds a luxurious touch to any dessert.
Ingredients
Milk
Heavy whipping cream (optional)
Egg yolks
Sugar
Cornstarch
Vanilla extract
Optional flavorings: lemon zest, cocoa powder, or spices
Instructions
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Heat the Milk and Cream: In a saucepan, combine milk and heavy cream (if using) and heat over medium heat until hot but not boiling.
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Mix Egg Yolks and Sugar: In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
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Temper the Egg Mixture: Gradually add the hot milk mixture to the egg yolk mixture while whisking continuously.
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Cook the Custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until thickened.
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Add Flavorings: Remove from heat and stir in vanilla extract or any other flavorings like lemon zest or cocoa powder.
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Chill: Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 1 hour before using.
Notes
For a richer flavor, use heavy cream, but you can substitute milk for a lighter version.
Add lemon zest or vanilla bean for extra citrusy or vanilla flavor.
For a chocolate version, stir in cocoa powder.
Crema pasticcera works wonderfully as a filling for tarts, eclairs, and fruit desserts.
