Crema Pasticcera Italian Custard
User Reviews
5
Crema Pasticcera Italian Custard
Description
This recipe makes Crema Pasticcera by heating whole milk with vanilla and lemon zest until steaming, then mixing it slowly into whisked egg yolks, sugar, and rice flour to temper the eggs. The mixture is cooked over medium-low heat with continuous stirring until it thickens into a smooth custard. It's crucial to avoid overheating to prevent scrambling.
Once thickened, the custard is transferred to a chilled bowl and whisked for rapid cooling before covering with plastic wrap placed directly on the surface to stop skin forming. After cooling to room temperature, the custard is refrigerated and best consumed within two days.
This custard features a subtle lemon and vanilla aroma, a silky texture, and moderate sweetness. Whole milk and fresh eggs contribute to richness. Variations include swapping rice flour for cornstarch or changing flavoring to almond or orange zest.
Before using chilled custard in pastries, whisk to loosen firmness for easy spreading or piping. Careful preparation preserves its creamy consistency, ideal for fillings and toppings in many Italian desserts.
Ingredients
- 500 grams milk 2 cups, whole
- 1 teaspoon vanilla or 1 vanilla pod*
- ½ tablespoon lemon unwaxed lemon, finely grated zest
- 5 large egg room temperature, yolk
- 120 grams sugar ½ cup
- 40 grams rice flour ⅓ cup, or cornstarch/cornflour
Instructions
- Place a medium size glass bowl in the freezer to chill.
- In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
- Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
- Pour the warmed milk slowly into the egg mixture** stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
- Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.
Notes
- Use whole milk and fresh eggs for the best flavor and texture.
- Heat milk until just steaming; overheating causes scrambled eggs in custard.
- Zest only the yellow part of an unwaxed lemon to avoid bitterness.
- Cover custard with plastic wrap pressed onto the surface to prevent skin formation during cooling.
- Custard can be flavored variously by replacing lemon and vanilla with almond extract, orange zest, or cocoa powder.
- Use rice flour, cornstarch, or potato starch as thickener according to preference.
- Store custard refrigerated up to three days; whisk before use to loosen firmness caused by chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 750g
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Serving | 100100 grams | |
| Calories | 2kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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