2 cups milk
6 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon unslated butter
Scald the milk in a small saucepan and bring it almost to the boiling point,
then set aside.
In a saucepan, combine the egg yolks, sugar and vanilla extract and
vigorously whisk until the eggs stiffen enough to form small peaks.
Gradually sift and whisk the flour into the egg yolks until well combined.
Add the warm milk to the flour-egg mixture, then place the saucepan
over low heat and continue whisking until it becomes a smooth cream.
Cook for a few minutes, gently stirring the cream until it begins to bubble
and is evenly thickened. Be careful not to burn the cream.
Remove from the heat and whisk in the butter and lemon zest. Transfer
the cream to a bowl, cover with plastic wrap and let it cool to room
The pastry cream can be used immediately after it cools, or refrigerated
The pastry cream can be used as a filling between cake layers or to stuff
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