Pastry Cream
Ingredients
- 4 Large Eggs Yolks
- 1 liter Milk, warmed (4 cups)
- 180 g Granulated Sugar (2/3 cup)
- 90 g AP Flour (about 2/3 cup) spoon and leveled
- 5-6 Lemon Peels
Instructions
- If you're not using a scale, when measuring the flour it is very important to use the spoon and level method to get the correct amount of flour. Fluff up the flour with a spoon and then spoon it into a measuring cup, overfilling it a bit. Then using a straight edge level it off.
- To a bowl, add sugar and flour and whisk together. Add the egg yolks and a small splash of warm milk. Mix with a hand mixer until light in color and a paste forms.
- Add small amount of milk at a time mixing well with each addition. Once the mixture is liquid, you can add the rest of the milk with the mixer running.
- 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.
- **If using vanilla flavoring, heat the milk with a vanilla bean pod in it then remove the vanilla bean and scrape out the inside and add to the milk and stir. Continue with the recipe. **If using Vanilla extract, add 1-2 tsp in after the cream has finished cooking. And stir well to combine.
Video
@frannielovesfood Replying to @love_bug1959 My mom’s pastry cream Recipe 1 liter milk (4 cups) 4 Large Egg yolks 130g Granulated Sugar (2/3 cup) 90g AP flour (3/4 cup) 4 lemon peels #pastrycream #baketok #foodtiktok #italiandessert #frannielovesfood #homebaker
♬ Música de Comidas para Video - Carabina Sounds