Crema Pasticcera (Italian Pastry Cream)
Ingredients:
1 cup milk
1 cup heavy whipping cream
2/3 cup granulated sugar
5 large egg yolks, room temperature
1/2 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
1/2 teaspoon vanilla extract
Directions:
In a medium saucepan, combine the milk and heavy whipping cream. Heat over medium heat until the mixture is just about to boil. Remove from heat and set aside.
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
Sift in the flour and cornstarch to the egg mixture and whisk until smooth and fully incorporated.
Slowly pour a small amount of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then gradually add the remaining milk mixture while continuing to whisk.
Pour the mixture back into the saucepan and cook over medium-low heat. Stir constantly with a whisk or wooden spoon, making sure to reach the edges of the pan, until the mixture thickens and comes to a gentle boil.
Once thickened to a pudding-like consistency, remove from heat. Stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
Transfer the pastry cream to a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until completely chilled.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 210 kcal per serving | Servings: 6 servings