Italian Pastry Cream Recipe
Ingredients
- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
- 1 cup milk ((divided))
- ⅓ cup sugar
- 3 large egg yolks
- ½ teaspoon vanilla
- 3 tablespoons flour ((whisk in a small bowl))
Steps
- 1
In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.
- 2
In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- 3
Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- 4
Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
- 5
To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
- 6
In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- 7
In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- 8
Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!