Crema Pasticcera Italian Custard Recipes

CREMA PASTICCERA ITALIAN CUSTARD

Crema Pasticcera Italian Custard image

Make perfect Italian pastry custard every time! This thick, rich, smooth and creamy custard is a perfect filling for croissants, profiteroles, pandoro, tarts and many other pastries.

Provided by Nicole Shroff

Time 20m

Number Of Ingredients 6

Ingredients

500 grams whole milk (2 cups)
1 teaspoon vanilla extract/paste (or 1 vanilla pod*)
½ tablespoon finely grated lemon zest (unwaxed lemon)
5 large egg yolks (room temperature)
120 grams sugar (½ cup)
40 grams rice flour or cornstarch/cornflour (⅓ cup )

Steps:

Place a medium size glass bowl in the freezer to chill.
In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
Pour the warmed milk slowly into the egg mixture**, stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.

Nutrition Facts : ServingSize 100 100 grams, Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g

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