Crema Pasticcera Recipe: This 5-Ingredient Lemon Italian Pastry Cream Recipe Is Fabulous by 30Seconds Food
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Crema pasticcera is an Italian pastry cream that can be used in so many different ways. Similar to lemon pudding, you can use it to fill tarts, pies, trifles, croissants, eclairs, pastry puffs or cakes, or serve it on its own topped with fruit or drizzled with honey.
This easy crema pasticcera recipe has just five ingredients and is ready to chill out on the counter and cool in less than 30 minutes. How will you use this lemony pastry cream?
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 cups milk
- 3 lemons, zested
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup cornstarch, sifted
Here's how to make it:
- Heat the milk over low heat in a saucepot. Turn the heat off right before it boils. Add lemon zest and steep for 10 to 15 minutes. Strain the mixture through a mesh strainer to remove the zest. Set aside.
- In a bowl, combine the sugar and egg yolks. Whisk or beat with an electric mixer until light and fluffy. Add the cornstarch and mix gently to combine.
- Add the warm milk slowly and whisk to combine. Pour the mixture back into the saucepot. Cook over low heat until it thickens, stirring constantly. When desired thickness is achieved, pour into a bowl, cover with plastic wrap and cool. Once cool, put it into the refrigerator to chill.
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Crema pasticceria is thickened with flour, not starch. The sugar is cooked with a little water rather than whipped with the eggs and there is just a little piece of lemon peel, certainly not the zest of 3 lemons.