PASTRY CREAM (CREMA PASTICCERIA)
This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months. This recipe make 4 1/4 cups. You need not a double boiler, only a saucepan and a small metal bowl placed over the saucepan full of simmering water that doesn't touch the water.
Provided by khah3765
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Slowly heat the milk, 2 t of the sugar, and the lemon zest in the top of a double boiler over simmering water.
- Meanwhile, whisk the remaining sugar, egg yolks, egg, and salt until thick but still golden, 2 to 3 minute.
- Sift the flour, a little at a time, whisking briskly to mix thoroughly.
- Whisk 1/2 c of the boiling milk mixture, 2 T at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture (this is a technique known as tempering).
- Cook over medium-high heat, until thickened, 2 to 3 minutes.
- As it begins to reach a boil and look lumpy, whisk vigorously to smooth it.
- When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
- Remove from the heat and discard the lemon zest.
- Beat in the vanilla and then the butter, 1 T at a time.
- Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
- Smear a little butter on top and cover tightly with plastic wrap so cream doesn't get a skin.
- Cool completely in refrigerator.
- You may want to thin it with a couple of T of milk before using it.
Nutrition Facts : Calories 212.9, Fat 10.8, SaturatedFat 5.8, Cholesterol 192.9, Sodium 122, Carbohydrate 22.1, Fiber 0.2, Sugar 12.3, Protein 6.2
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