Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh strainer
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color, about 10 minutes.
2. Remove the pan from the heat and carefully pour in 1 cup of whole milk and 1/2 cup of heavy cream. The mixture will bubble and steam, so be careful.
3. Return the pan to the heat and stir until the caramel dissolves into the milk and cream mixture.
4. In a separate mixing bowl, whisk together 1/2 cup of granulated sugar and 1/4 cup of cornstarch.
5. Add 4 egg yolks to the sugar and cornstarch mixture and whisk until smooth.
6. Slowly pour the caramel milk mixture into the egg yolk mixture, whisking constantly.
7. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
8. Remove the pan from the heat and stir in 1 teaspoon of vanilla extract.
9. Strain the mixture through a fine-mesh strainer into a clean mixing bowl.
10. Cover the mixture with plastic wrap, pressing the plastic wrap directly onto the surface of the crema pasticciera to prevent a skin from forming.
11. Chill the crema pasticciera in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 54g
Protein: 4g
Sodium: 60mg
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use 2% or skim milk instead of whole milk.
Variations:
- Add 1/4 cup of rum or brandy to the crema pasticciera for a boozy twist.
- Top the crema pasticciera with fresh berries or sliced bananas for a fruity twist.
Tips and tricks:
- Be careful when making the caramel, as it can be very hot and sticky.
- Whisk the mixture constantly when cooking the crema pasticciera to prevent lumps from forming.
- Make sure to press the plastic wrap directly onto the surface of the crema pasticciera to prevent a skin from forming.
Storage instructions:
Store the crema pasticciera in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crema pasticciera in a saucepan over low heat, whisking constantly, until warmed through.
Presentation ideas:
Serve the crema pasticciera in individual ramekins or bowls, topped with fresh berries or sliced bananas.
Garnishes:
Fresh berries, sliced bananas, whipped cream, or chopped nuts.
Pairings:
Serve the crema pasticciera with a cup of espresso or a glass of dessert wine.
Suggested side dishes:
Biscotti, shortbread cookies, or ladyfingers.
Troubleshooting advice:
- If the crema pasticciera is too thick, whisk in a little more milk or cream until it reaches the desired consistency.
- If the crema pasticciera is too thin, whisk in a little more cornstarch until it thickens.
Food safety advice:
Make sure to cook the crema pasticciera to a temperature of at least 160°F to ensure that the eggs are cooked through.
Food history:
Crema pasticciera is a classic Italian custard that is often used as a filling for pastries and cakes.
Flavor profiles:
Sweet, creamy, and caramelized.
Serving suggestions:
Serve the crema pasticciera as a dessert or as a filling for cakes and pastries.
Related Categories
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Region: Italian
Taste: Sweet, Creamy, Caramelized, Rich