PASTRY CREAM custard Recipe

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Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a thicker cream.
NOTE: It’s always best to prepare this cream the day before. This version was initiated by my Mom and I’ve pushed the recipe a little further with time ;o)

For a dedicated post...refer to:
http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html

Servings: 3 cups
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Ingredients

  • . > (American / Metric measures) <
  • . 2 large, whole eggs
  • . 1/2 cup (110g) granulated sugar*
  • . 1/2 cup (75g) unbleached All-purpose flour**
  • . pinch of sea salt
  • . 2 cups (500ml) milk*** (low fat+)
  • . 1/2 tsp. (2.5ml) premium, Vanilla extract
  • .
  • .*Sweetness desired: If you’re not sure how sweet you want the cream...start with half the quantity mentioned and work your way up from there. Note: the quantity in this recipe is generally a good balance.
  • .**Starch for a GLUTEN-FREE version: use Cornstarch (corn flour), or Arrowroot. Note: less quantity is needed. Generally use half the amount instead.
  • .*** Regular cow’s milk can also be replaced successfully with: Almond milk, Goat milk or Rice milk without much altering of the initial intention of the cream.

Directions

  1. . In a small-medium saucepan, hand whisk the eggs, sugar, salt and flour all at once until a smooth paste has formed.
  2. . Add just a little quantity of milk and whisk to soften the thick paste. Afterwards, continually whisk in the remaining milk until all is combined. Note: this is one of the better ways to avoid getting curdles in the egg mix. It will assure a smooth, lump-free cream every time. It also avoids having to later strain it.
  3. . Over medium-high heat, start whisking the custard gently at first. Once a very low simmering boil appears, a quicker whisking motion should take place. As the mix starts rising slightly and lightly thickening, an evident ribbon trail will follow. This is the indication that the cream is ready.
  4. . Remove the pot from the heat. Note: if there are any add-in selections...this is the moment to combine the extra ingredient(s).
  5. . Let the cream rest for about 15 minutes more while giving it a stir every so often.
  6. . Transfer the cream to a medium bowl and cover it with a plastic wrap touching the surface. This will avoid a dry skin from forming. When the cream has cooled at room temperature, transfer it to the refrigerator for a few hours to set until cold and thickened. This cream keeps well for 2-3 days.
  7. . Claudia's flavourful wishes...FOODESSA.com

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