Metric:
500kg Milk
6 Eggs
( yolks only )
150gr Sugar
50gr Flour
1 Lemon Zest
( small pieces or grated )
NUTELLA RECIPE: When my mom would make her custard, I couldn't wait to just take some spoonfulls when it was still warm. She would always use lemon peel in her custard, when she would take the lemon peel, she would always put it in a bowl because she knew I wanted to lick the peels.
I miss my mom.
No no... she is not dead! I just miss her!
She was a great Chef. Now she is retired, so i guess i can say she is a creat grandmother.
Italian Custard Cream ( or Crema Pasticciera in Italian ) is thick and rich, mainly used in Italian patisserie as a filling or ingredient for pastries, cakes and various desserts. Often aromatised with lemon or vanilla, this custard is so popular because it is extremely pleasing to the eye and palate, with its wonderful flavour and velvety creamy texture.
It is possible to aromatise la Crema Pasticciera in various ways, for example using chocolate or coffee, but also liqueurs and the zest of different citrus fruits. In uncooked desserts, it is often mixed with whipped cream to obtain a lighter and more delicate custard.
The chocolate pastry cream is made from this same base, with the addition of the chocolate.
Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind.
Once you have this basic method down, you can make pastry cream in any number of flavors. Add almond extract for almond cream or instant coffee for smooth java flavor. Stir in some finally chopped chocolate to make a chocolate pastry cream. There's lots of room to play.
Skill Level:  |
Time: 1.5 Hours |
Price:  |
Makes: 2 Cakes |
Ingredients:
| Conversions |
Directions:
01 - Place half of the Milk into a pot along with the Lemon Zest, and let it nearly boil for few minutes.
02 - Turn off the heat and let the Milk cool and absorb the aroma.
03 - Combine the Egg Yolks and Sugar into a bowl. Mix well the Eggs and the Sugar.
04 - Beat the Flour into the Egg mix, and add the other half of the Milk. Mix everything the best you can till you manage to break all the lumps.
05 - Remove the Lemon Zest from the Milk.
06 - And now you can combine the Egg/Sugar mix to the Milk.
07 - Cook everything on a very low heat until the Custard thickens. Keep stirring the cream for 5-10 minutes or till you've reached the proper consistency.
08 - Place the Custard in a bowl and cover it with cling film. After it has cooled, leave it in the fridge 1 extra hour.
Notes:
- If you don't wish to use the Lemon, you can alternately use 1 Vanilla Pod. Replace the Lemon with the Vanilla Pod and follow all the steps as written.
- Some people add a pinch of Cinnamon at the end, or a Cinnamon Stick at direction number 2.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
