Italian pastry cream recipe

Italian Pastry Cream recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Italian pastry cream recipe, recipe Rating: 4.6
Number of votes:93 

Ingredients

5 medium	eggs, yolks only
5 tbsp	sugar
2 tbsp	flour
650 ml	milk
1 ¼ tsp	vanilla
	fresh lemon zest

Instructions

Combine egg yolks, sugar, and flour in a sauce pan and mix together until the sugar is dissolved.

In a separate sauce pan, start cooking the milk over low heat. Place the pot with the egg mixture over a medium heat.

Pour milk over egg yolk mixture, stirring constantly with a whisk. Conitnue to cook until the mixture just reaches boiling point, always stirring.

Add the vanilla and lemon zest. Lower the heat and continue to cook for about 4 minutes, stirring constantly until cream becomes thick.

Remove pan from heat and allow it to cool to room temperature.

Great with Plum Dessert Cake.


Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a