Ingredients with Measurements:
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 vanilla bean or 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Gradually whisk in the milk until the mixture is smooth and well combined.
3. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the vanilla bean to the saucepan.
4. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
5. Once the mixture has boiled, continue to whisk for another minute or two until it becomes very thick.
6. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a mixing bowl.
7. Cover the surface of the crema pasticciera with plastic wrap to prevent a skin from forming and let it cool to room temperature.
8. Once cooled, remove the plastic wrap and whisk the crema pasticciera until it is smooth and creamy.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of crema pasticciera
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 2g
Cholesterol: 110mg
Sodium: 50mg
Total carbohydrates: 19g
Dietary fiber: 0g
Sugars: 16g
Protein: 3g
Substitutions for ingredients:
- Vanilla extract can be used instead of a vanilla bean.
- Half-and-half or heavy cream can be used instead of whole milk for a richer crema pasticciera.
Variations:
- Add 1/4 cup of cocoa powder to the mixture for a chocolate crema pasticciera.
- Add 1/4 cup of lemon juice and 1 tbsp of lemon zest for a lemon crema pasticciera.
- Add 1/4 cup of espresso for a coffee crema pasticciera.
Tips and tricks:
- Whisk the mixture constantly to prevent lumps from forming.
- Be patient when cooking the mixture, as it can take a few minutes to thicken.
- Use a fine-mesh sieve to strain the mixture for a smooth and creamy crema pasticciera.
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 it is smooth and creamy.
Presentation ideas:
Serve the crema pasticciera in individual dessert cups or use it as a filling for pastries and cakes.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Fresh fruit
- Biscotti
- Italian cookies
Suggested side dishes:
- Espresso
- Limoncello
Troubleshooting advice:
- If the mixture becomes lumpy, strain it through a fine-mesh sieve to remove any lumps.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the crema pasticciera in the refrigerator and discard any leftovers after 3 days.
Food history:
Crema pasticciera is a classic Italian custard that is used as a filling for pastries, cakes, and tarts. It is also known as pastry cream or crème pâtissière in French cuisine.
Flavor profiles:
Crema pasticciera has a rich and creamy texture with a sweet vanilla flavor.
Serving suggestions:
Serve the crema pasticciera as a filling for cannoli, eclairs, or cream puffs.
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Region: Italian