Ingredients with Measurements:
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Fine mesh strainer
- Piping bag (optional)
- Pastry tips (optional)
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk until smooth.
2. Place the saucepan over medium heat and whisk constantly until the mixture thickens and comes to a boil, about 8-10 minutes.
3. Remove the saucepan from the heat and strain the mixture through a fine mesh strainer into a mixing bowl.
4. Cover the surface of the crema pasticciera with plastic wrap to prevent a skin from forming and let it cool to room temperature.
5. Once cooled, transfer the crema pasticciera to a piping bag fitted with a pastry tip (optional).
6. Pipe the crema pasticciera into individual serving dishes or use it as a filling for cakes, pastries, or tarts.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of crema pasticciera
Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 17g
Protein: 3g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk if you prefer.
- You can use all-purpose flour instead of cornstarch, but the texture may be slightly different.
- You can use coconut sugar or honey instead of granulated sugar.
Variations:
- Add 1/4 cup of shredded coconut to the mixture for extra coconut flavor and texture.
- Substitute the vanilla extract with almond or coconut extract for a different flavor profile.
- Add 1-2 tablespoons of rum or brandy for a boozy twist.
Tips and tricks:
- Whisk the mixture constantly to prevent lumps from forming.
- Strain the mixture to remove any lumps or cooked egg bits.
- Cover the surface of the crema pasticciera with plastic wrap to prevent a skin from forming.
- Let the crema pasticciera cool to room temperature before using it as a filling.
Storage instructions:
Store the crema pasticciera in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Gently reheat the crema pasticciera in a saucepan over low heat, stirring constantly until smooth and creamy.
Presentation ideas:
Serve the crema pasticciera in individual serving dishes or use it as a filling for cakes, pastries, or tarts. Garnish with fresh fruit, whipped cream, or toasted coconut flakes.
Garnishes:
Fresh fruit, whipped cream, toasted coconut flakes, chopped nuts, chocolate shavings.
Pairings:
Serve the crema pasticciera with fresh fruit, such as berries, mango, or pineapple. It also pairs well with chocolate desserts, like brownies or chocolate cake.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the crema pasticciera is too thick, whisk in a little more coconut milk or heavy 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 boil to ensure that the eggs are fully cooked and safe to eat.
Food history:
Crema pasticciera is a traditional Italian pastry cream used in many desserts, such as tarts, cakes, and pastries. This recipe adds a coconut twist to the classic recipe.
Flavor profiles:
Creamy, coconutty, sweet, and slightly salty.
Serving suggestions:
Serve the crema pasticciera as a dessert after a meal or as a filling for cakes, pastries, or tarts.
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Region: Italian