martedì 15 aprile 2014

Crema Pasticciera - Italian Custard

Posted on 12:34 in ,
The "crema pasticciera" is a very famous custard in Italy. It's used to make tarts, to stuff cakes and so on. It is insomuch good as you can eat it by itself as well!


Flour 50 gr
Sugar 100 gr
Egg yolks 4
Milk 500 ml 
Lemon zest

  • Whip the yolks with the sugar, 200 ml of milk and the flour.
  • In the meantime, warm up the remaining 300 ml of milk with the lemon zest.
  • Now add the warm milk to the mixture you prepared before, mix a little and then put on the burner.
  • Keep on blending and be careful not to boil. When is almost boiling, switch off the burner.
  • To avoid the surface to create a kind of hard layer, put the cling film in contact with the custard.
  • Top tip: If you don't know how to use the remaining eggs white, you can do this custard with three whole eggs instead of using just the yolks. It will be good as well!

 photo Firma_zps0bcccc0e.png


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