Crema Pasticcera
Ingredients
- 1 cup milk
- 1 cup heavy whipping cream
- ⅔ cup granulated sugar
- 5 large egg yolks room temperature
- ½ tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons salted butter
- ½ teaspoon vanilla extract
Instructions
Step 1: Heat the Milk and Cream
- In a medium saucepan, combine milk and heavy cream.
- Heat over medium-low until the mixture is hot but not boiling (small bubbles around the edge).
- Remove from heat and set aside.
Step 2: Mix the Yolks and Sugar
- In a large bowl, whisk together the egg yolks and granulated sugar until pale and thickened.
Add the flour and cornstarch, whisking until smooth and fully incorporated.
- Step 3: Temper the Eggs
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Once combined, pour the mixture back into the saucepan.
Step 4: Cook the Custard
- Return the saucepan to medium heat.
- Cook, whisking constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
- Once thickened, remove from heat and whisk in the butter and vanilla extract until smooth.
Step 5: Cool the Cream
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Let cool to room temperature, then refrigerate for at least 2 hours before using.
Notes
- Use a Heavy-Bottomed Pan: Prevents scorching and ensures even heating.
- Whisk Constantly: Keeps the custard smooth and lump-free.
- Room Temp Yolks: Help create a more stable emulsion.
- Infusion Ideas: Add lemon zest, a cinnamon stick, or a splash of espresso to the milk.
- Extra Smooth?: Blend with an immersion blender after cooking for an ultra-silky finish.