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Crema Pasticcera {Italian Pastry Cream} Recipe

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This recipe for Crema Pasticcera {Italian Pastry Cream} is from cookies cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Crema Pasticcera {Italian Pastry Cream}

3 cups + 2¾ tablespoons whole milk, divided ( ½ cup reserved)
1 vanilla bean, split and seeded
6 large egg yolks
¾ cup + 2 1/3 teaspoons) caster (superfine granules) sugar
¼ cup + 3 tablespoons) plain (all-purpose) flour, sifted
Pinch of salt
Directions:
Directions:

In a medium-sized saucepan bring milk (reserving ½ cup), vanilla bean and seeds just to the boil (little bubbles forming around the edges) over medium heat. Remove from heat, cover and let vanilla steep, 20 minutes.
In a medium-sized bowl, whisk together egg yolks and sugar until pale.
Add salt, flour and reserved milk; whisk until well combined. Mixture should be smooth and lump free.
In a steady stream pour hot milk mixture into egg mixture, whisking constantly until completely smooth.
Return mixture to saucepan; cook, whisking constantly until thickened, over medium heat, 3 to 5 minutes.
Pass custard through a fine mesh sieve into small bowl discard solids. Place a piece of plastic wrap directly on surface of custard to prevent a skin from forming. Set aside to cool.
If not using immediately once cooled, refrigerate until ready to use.

 

 

 

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