Wonderful creamy vanilla pastry cream is a breeze to make and is sure to be a hit! This is the authentic Italian recipe, just like the Italian cream made by nonna.
400grams(1.64cups)fresh whole milkor low fat if preferred
100grams(0.42cups)fresh creamregular or light whipping or heavy cream
6(6)egg yolksmedium sized
150grams(0.75cups)granulated sugar
30grams(4tbsp)all-purpose flour
20grams(2.5tbsp)potato starch or corn starch
1tablespoon(1tablespoon)vanilla extract
Instructions
In a bowl, beat the egg yolks with sugar and vanilla for about 2 minutes with an electric beater on medium speed, the mixture should come out light and frothy.
Sift the flour and starch.
Add the sifted flour and starch to the egg yolk mixture. Mix with the electric beater for several minutes, until smooth and uniform.
In a medium saucepan, pour the fresh cream and milk and bring to a simmer over very low heat.
Do not boil the liquid, as soon as you see the first bubbles, remove the hot milk mixture immediately from the heat and then quickly pour the egg yolk mixture into the cream in the hot saucepan and place back on the stove over medium heat.
Wait a few seconds while the egg mixture floats on the surface of the milk without dropping to the bottom (it should have enough air in it to float).
After about 1 minute, bubbles of cream will start coming to the surface through the yolk mixture until the cream mixture completely breaks through.
Now whisk the pastry cream together quickly by hand, when the pastry cream begins to thicken you must remove it immediately from the heat.
Pour the pastry cream into a clean bowl and cover with plastic wrap directly on the surface of the cream to prevent a "skin" from forming.
Place the Italian pastry cream crema pasticcera in the refrigerator for 15 minutes to cool the mixture completely.
Your Italian pastry cream crema pasticcera is ready to be used and enjoyed.