Crema Pasticcera | Classic Italian Custard Cream
Ingredients
- 2 cups Whole milk (250 ml) 2 cups plus just a little more whole milk
- 1 cup Granulated sugar (200 g)
- 1/2 cup Flour plus 1 tablespoon (75 g)
- 4 Egg yolks (save whites to make meringues)
- Peel of 1/2 lemon
Instructions
- Chocolate custard add a few tablespoons of Dutch-processed cocoa powder
- In a medium saucepan add your sugar, egg yolks, and flour whisk and if the mixture is thick slowly add a little milk and keep whisking until light and frothy.
- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later.
- Move on medium heat and stirring clockwise cook until thickens about 7 minutes.
- Now remove the peel.
- Divide between 2 bowls and in one add the cocoa powder to make the chocolate custard.
- Cover with plastic wrap and refrigerate.
- Perfect to garnish cakes. Check out my rum cake recipe or St Joseph’s Zeppole.
Video
Tried this recipe?Let us know how it was!
Crema Pasticcera | Classic Italian Custard Cream
Ingredients
- 2 cups Whole milk (250 ml) 2 cups plus just a little more whole milk
- 1 cup Granulated sugar (200 g)
- 1/2 cup Flour plus 1 tablespoon (75 g)
- 4 Egg yolks (save whites to make meringues)
- Peel of 1/2 lemon
Instructions
- Chocolate custard add a few tablespoons of Dutch-processed cocoa powder
- In a medium saucepan add your sugar, egg yolks, and flour whisk and if the mixture is thick slowly add a little milk and keep whisking until light and frothy.
- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later.
- Move on medium heat and stirring clockwise cook until thickens about 7 minutes.
- Now remove the peel.
- Divide between 2 bowls and in one add the cocoa powder to make the chocolate custard.
- Cover with plastic wrap and refrigerate.
- Perfect to garnish cakes. Check out my rum cake recipe or St Joseph’s Zeppole.
Video
Tried this recipe?Let us know how it was!
