Pasticciera Cream (Italian Pastry Cream )

1. 1

   Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.

2. 2

   In a separate sauce pan, scald milk.

3. 3

   Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

4. 4

   Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.

5. 5

   Cook 4 minutes longer, stirring constantly.

6. 6

   (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.

7. 7

   Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

8. 8

   If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.

9. 9

   For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.

10. 10

    Cool/chill before using as a cake/pastry filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.