Description
A smooth and creamy Italian pastry cream used as a filling for pastries, cakes, and desserts.
Ingredients
Scale
- 500ml whole milk
- 4 egg yolks
- 100g granulated sugar
- 40g cornstarch
- 1 tsp vanilla extract
- 1 lemon zest (optional)
Instructions
- Heat the milk in a saucepan until steaming but not boiling.
- In a bowl, whisk egg yolks and sugar until pale.
- Add cornstarch and mix until smooth.
- Slowly pour the hot milk into the egg mixture while whisking.
- Return the mixture to the saucepan and cook on medium heat, stirring constantly until thick.
- Remove from heat, add vanilla and lemon zest, then cool.
Notes
- Store in the fridge covered with plastic wrap touching the surface.
- Use within 2 days for best quality.
- For a richer flavor, replace 50ml milk with heavy cream.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Italian pastry cream, crema pasticcera, dessert filling, vanilla custard