16.91 fl oz
Peel of One Lemon
"Crema Pasticcera", the basic italian cream
"Crema Pasticcera", that is Italian Custard, is a simple and very forgiving recipe. It is one of the basic ingredients used in many Italian pastries and cakes, such as millefoglie or tarts or you can find it in morning pastries such as cornetti (Italian-style croissants).
It is exceptional served plain as well, accompanied by fresh fruit, slices of pandoro or panettone, cookies, chocolate drops or whatever you want.
- Sift the flour, and then mix it with the sugar in a large mixing bowl. Create a ‘hole’ in the center of the mix.
- Put the egg and the yolks in the hole and using a whisk, incorporate small amounts of flour at a time.
- Add the milk in the center of the mix, little by little, and continue to whisk vigourously. Incorporate small amounts of flour at a time to avoid the formation of clumps.
- Soak the lemon peel in water
- Put a pot over a low flame. Add the flour mix to the pot and the lemon peel.
- Whisk vigorously until the mix begins to boil.
- Remove the lemon peel and then remove the pot from the heat. Pour the custard into a bowl and allow to cool.
Et voilà, your Crema Pasticcera is Ready!
Tips & Tricks
- When you prepare your custard the most important thing is never stop whisking while cooking in order to avoid the formation of clumps.
- You can substitute the lemon peel with a vanilla bean that you have previously carved with a knife.
- If you want chocolate custard, when your custard is ready add some cocoa powder according to your taste and whisk vigorously.
- You can store your custard in the fridge for 1 or 2 days in a bowl covered with plastic wrap to avoid the formation of a hard crust on the surface..