Custard (Crema pasticcera)
This is one of the most used pastry cream, we can use it to garnish cakes, pies, bignè or fruits. It’s simple and fast to do and we only need fresh ingredients.
Before starting we must prepare the ingredients:
- separate the yolks by the albumens and put the yolks in a pot
- put the flour in a dish
- put the sugar in a dish
- put the milk in a pot
- peel 1/4 of lemon and put the lemon skin in the pot with the milk
- 4 eggs
- 100 gr of sugar
- 30 gr of flour
- 1/2 litre of milk
- the skin of 1/4 lemon
Heat over a small flame the milk.
Put the sugar in the pot with the egg yolks and blend them with a whisk; when they’re well blended we’ll add slowly the flour and we’ll blend as long as the mixture is well mixed.
Now pour slowly the hot milk (with the lemon skin) in the pot where there is the mixture and blend with the whisk. Put the pot with the mixture over a small flame and blend as long as it starts boiling; now let it boil and blend for 3-4 minutes. Take out by the flame, your custard is ready.