The master recipe for Italian pastry cream. silky, rich, and lemon-scented.
Crema Pasticcera (Italian Custard Cream)
The master recipe for Italian pastry cream. silky, rich, and lemon-scented.
Ingredients
Method
Instructions
- Beat yolks and sugar until pale.
- Add flour gradually.
- Bring milk to brink of boil.
- Add hot milk slowly to yolks, stirring constantly.
- Cook over low heat (or double boiler) for 5 mins, stirring, until it coats spoon.
- Cool in ice bath. Stir in lemon peel.
- Refrigerate.