Ana's Passion - Pastry Cream

DESCRIPTION

Crema pasticcera is not difficult to make, but it does require your attention to keep it from curdling.
Yellow, shiny, with a velvety and silky texture on the palate and a heavenly taste. The most used to fill cakes.
I added lemon peels in this recipe because I love that citrusy flavor in my pastry cream.

INGREDIENTS

500 g whole milk
Lemon skin (peel)
4 egg yolks
120g granulated sugar
40g cornstarch
10g flour
vanilla
pinch of salt
30 butter

PREPARATION

Step 1
In the saucepan pour the whole milk and lemon peel. Cook over low medium heat until it comes to a simmer.

Step 2
In another saucepan or bowl, pour the egg yolks and sugar. Using a hand whisk, mix until they are completely incorporated.

Step 3
Then next, add the corn starch and flour, whisk again until you get a creamy soft texture. Remove the lemon skin from the milk and pour half of the hot milk into the egg yolk mixture. Whisk until everything is completely combined.

Step 4
Transfer the mixture to the saucepan and add in a pinch of salt and vanilla.

Step 5
Cook over medium heat whisking constantly to avoid sticking or burning on the bottom. When it's about to get thick add in the vanilla and whisk again until it reaches the right thickness.

Step 6
Kill the fire and add in the butter. Mix until the butter melts. Transfer into the bowl and cover the cream with plastic wrap or cling film. Use the hand to press down the film, making sure it touches the surface of the cream to prevent the skin to form on top.

Step 7
Refrigerate for 2-4 hours before using or it may also be stored in the refrigerator for up to 4 days or in the freezer for 1 month. Before using, whisk until smooth.

Step 8
With this amount of pastry cream, you can make 26 inches of fruit tart or fill 18 pcs of mini fruit tart. Or you may eat it just like this, with some berries on the top.

TIPS AND TRICKS

To give sophisticated taste you may add rum together with the butter.

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