Easy Italian pastry cream (crema pasticcera)

By Silvia Colloca · 25 min

Ingredients

Instructions

1. Combine the milk, vanilla paste and citrus zest in a small saucepan. Heat over medium until steaming and just below a simmer.
2. Take off the heat, cover and let infuse for 5 to 10 minutes.
3. Whisk the egg yolks and sugar in a medium bowl until smooth and slightly paler.
4. Whisk in the cornstarch until completely smooth and lump-free.
5. Strain the infused milk to remove the zest. Slowly pour the warm milk into the yolk mixture while whisking constantly, until all of it is added.
6. Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly and reaching the corners and bottom. It will thicken quickly as it nears a simmer.
7. Once it starts to bubble, cook 1 to 2 more minutes, whisking constantly. Move the pan on and off the heat if needed to keep a gentle simmer.
8. Cream is ready when thick, smooth and glossy. Transfer at once to a clean bowl and press plastic wrap onto the surface.
9. Cool to room temperature, then refrigerate until thoroughly chilled.

Summarized from Silvia Colloca's video. Watch it for the details.

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