My Mom’s Pastry Cream al Limone

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I have tried may different pastry cream recipes but noting compares to how my mother taught me to make it! This is a delicious recipe that can be adjusted to suit any dessert. For example, instead of lemon peels you can use any extract you like to give the cream another flavor.

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Pastry Cream

Course Dessert
Cuisine Italian
Keyword cream, custard, pastry cream

Ingredients

  • 4 Large Eggs Yolks
  • 1 liter Milk, warmed (4 cups)
  • 180 g Granulated Sugar (2/3 cup + 2 tbsp)
  • 90 g AP Flour (about 3/4 cup)
  • 4 Lemon Peels

Instructions

  • To a bowl, add sugar and egg yolks. Mix with a hand mixer until light in color.
  • Add flour in a little at a time, mixing well with each addition.
  • Once you have added all the flour, slowly add the warm milk mixing well with each addition.
  • Once all the milk has been added, transfer the mixture to a sauce pan, add lemon peels and cook on medium heat until thickened.
  • Pour into a bowl, remove lemon peels and cover with plastic wrap to prevent a skin from forming. Place into the refrigerator to set.

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