PASTRY CREAM (CREMA PASTICCERA)
Make this for our "English Soup" (Zuppa Inglese).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Stir together milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at edges. Remove pan from heat.
- Put egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low. Add flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.
- Transfer warm pastry cream to a bowl. Place a piece of plastic wrap directly onto surface. Refrigerate until just chilled, about 2 hours, or up to 1 day.
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Naji Cde
[email protected]I'm not a huge baker, but this pastry cream recipe is so easy to follow that even I can make it. It's the perfect dessert for beginners.
Mariana Yoshikawa
[email protected]This pastry cream is so versatile. I've used it in cakes, pies, tarts, and even cupcakes. It's always a hit with my friends and family.
Aram Dktor
[email protected]I love that this recipe is so easy to make. I can whip up a batch of pastry cream in no time. It's the perfect dessert for busy weeknights.
bappy vi
[email protected]This pastry cream is a great base for other desserts. I've used it to make chocolate mousse, crème brûlée, and even ice cream. It's always a crowd-pleaser.
Kenza Kenza
[email protected]I've tried this recipe with different milks (whole milk, almond milk, and coconut milk) and it's always delicious. It's a great way to use up leftover milk.
Mukhtar Woodman
[email protected]I'm not a big fan of pastry cream, but this recipe changed my mind. It's so light and fluffy, and it has just the right amount of sweetness. I'll definitely be making it again.
Chloe o r
[email protected]This pastry cream is delicious! I used it to make a fruit tart and it was a huge success. The cream was smooth and creamy, and it held up perfectly in the tart shell.
Juti Aktar
[email protected]I've made this pastry cream several times now and it's always a hit. It's so creamy and flavorful. I love using it in my éclairs and cream puffs.
Aiden Mcnear
[email protected]This recipe is a lifesaver! I'm not a great baker, but this pastry cream always turns out perfect. It's the perfect filling for my cakes and pies.
Rushane Robinson
[email protected]I love how versatile this pastry cream is. I've used it in cakes, pies, and tarts, and it's always delicious. It's also great on its own, with some fresh fruit.
Tony Gardin
[email protected]This is the best pastry cream recipe I've ever tried! It's so easy to make and it always turns out perfect. My friends and family love it.
Ch Naubahar chajjow
[email protected]The pastry cream was a bit runny for my liking. I think I'll cook it for a few minutes longer next time.
EVA Champion
[email protected]I found this recipe to be a bit too sweet for my taste. Next time, I'll reduce the amount of sugar by half.
Ais Ali
[email protected]The pastry cream turned out great! It's creamy, smooth, and has just the right amount of sweetness. I'll be using this recipe again and again.
Nasty Mouth
[email protected]I've tried many pastry cream recipes, but this one is by far the best. It's the perfect balance of sweetness and richness. I highly recommend it!
Carlos Mthombeniz
[email protected]Love this recipe! The pastry cream is so smooth and flavorful. Will definitely make it again.
Reggie 8723
[email protected]This pastry cream recipe is a keeper! It's easy to follow and yields a delicious and creamy filling. I used it in my éclairs and they were a hit!