Recipes made in Italy by Italians in Italian. Translated for You with Love

Pastry cream

Pastry cream
2.5 cup Whole milk
4 Eggs yolks
3 oz Sugar
1 oz Flour
1 Vanilla pod in stick

You need eggs, milk, sugar, and flavorings to prepare one of the most popular creams in pastry: custard or custard. This cream is the basis of endless types of pastry preparations. It is the perfect stuffing for mignon, puff pastry cakes, and sponge cakes, but it is also excellent served alone, in a cup, perhaps accompanied by crispy biscuits. It is a cream very easy to prepare and from it, you can make different variations such as the famous diplomatic cream or the Italian chantilly cream. The recipe of custard cream can literally change the flavor with the addition of aromas other than vanilla: if you prefer you can perfume it with a lemon peel, with orange, with cocoa, or a liqueur. To prepare an excellent custard cream, silky, that does not taste too much of flour or cooked egg, and with the texture that you like best, get fresh and quality ingredients and follow step by step the Sale&pepe recipe: you will avoid making the most common mistakes and the result will give you great satisfaction!

Preparation of the custard: Heat the milk. Pour 5 cups of milk into a saucepan. Add a vanilla pod to which you have practiced an opening for the entire length so that the aroma can pass to the cream. Bring to a boil: as the temperature of the milk rises, break apart 4 eggs and divide the yolks from the egg whites. Keep the first and set aside the second, which you do not need in this preparation.

​Beat the egg yolks with the sugar yawn manually or with an electric whisk, until the mixture becomes puffy and foamy. Add the flour and continue to work the mixture until you get a creamy cream. Pour the milk flush, after filtering it from the residues of the vanilla pod, and dilute the egg mixture by mixing.

Cook the cream. Pour the liquid mixture into a saucepan and cook the cream over a very sweet heart, without ever stopping to mix with a wooden spoon. As soon as the mixture begins to blanch, and then it will curdle, remove from the heat, and let cool the custard in a large bowl and a sheet of film in contact with the surface.

Smart tips and variants: Instead of flour you can use starches, corn, and rice, as a result, you will get a tasty cream and bright color to use to fill your sweets cold and also suitable for those with gluten intolerance or celiac disease.

To prepare the custard to fill a tart, prefer starch instead of flour, will give the cake a heart of a cream with the right consistency.

If you want to aromatize your cream with an alcoholic "flask" or a liqueur, add it immediately in egg and sugar mixture and never in hot milk.

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