Italian Custard or Crema Pasticcera is a basic cream that is used in many sweets. With this base, you can make the Italian Chantilly cream with whipped cream and rum which is the match of Panettone for xmass and new year.
Ingredients
- 400g/14.1oz of Milk
- 4 egg Yolks
- 20g/0.7oz Cornstarch
- 100g/3.5oz Sugar
- pinch of Salt
- pinch of Vanilla
- Lemon Peel
Preparation
– Put lemon peel in milk and heat, just at the simmering point. (don’t boil)
In a bowl add:
– Egg yolks, cornstarch, salt, vanilla & sugar. whisk till you have a creamy consistency.
– Pour in 1 ladle of the warm milk and mix. Be careful the milk shouldn’t be very hot because it can cook the eggs.
➡️ Meanwhile, put a wide bowl in the freezer. (which we’ll put the cream later)
– Pour back the mixture into the milk pot and set the stove on the medium heat.
– Mix it continuously with a spatula.
➡️ When the cream starts to get dense, it’s time to remove it from the heat.
– Pour the hot cream in freezing bowl & whisk lively.
According to the Italian pastry master Iginio Massari: this technique helps you to have a shiny custard.
– When the cream isn’t hot anymore ⏳Cover it with a foil, and put it in the fridge (3 hours)
When it’s completely cold, the Italian custard is ready.
It can be used as filling for bignè, croissants, mille-feuille or simply with berries ☺️
Enjoy!