Italian pastry cream recipe

Italian Pastry Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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
easy
n/a
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