PASTRY CREAM (CREMA PASTICCERA)

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Pastry Cream (Crema pasticcera) image

Provided by Francine Segan

Categories     Milk/Cream     Dairy

Yield Makes 6 cups (1 1/2 quarts / 1.4 liters)

Number Of Ingredients 6

Egg yolks, 8 large
Sugar, 1/2 cup (3 1/2 ounces/100 grams)
All-purpose flour, 1/2 cup (2 ounces/55 grams)
Milk, 3 cups (24 fluid ounces/720 milliliters)
Heavy cream, 1 cup (8 fluid ounces/240 milliliters)
Pure vanilla extract, 1 tablespoon

Steps:

  • In a bowl, combine the egg yolks and sugar and beat with an electric mixer or whisk until creamy and light yellow. Mix in the flour, 1 tablespoon at a time, until smooth.
  • Put the milk, cream, and vanilla in a saucepan and heat over low heat until bubbles begin to appear around the edge of the pan. Do not boil. Gradually beat in the egg yolk mixture, making sure to beat until there are no lumps. Return to low heat and cook, stirring constantly with a wooden spoon, until the pastry cream thickens, about 3 minutes. Do not overcook. The mixture should be thick, but not stiff. It will solidify as it cools.
  • Immediately remove from the heat and pour into a bowl. Cover with plastic wrap, with the wrap touching the surface of the pastry cream so it doesn't form a skin. Refrigerate until cold, at least 4 hours.

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