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  Recipe Home » Deserts » ITALIAN PASTRY CREAM
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  ITALIAN PASTRY CREAM
  Category: Deserts
  Author: Savvybearcat
  Date: 6/27/2017
  Hits: 84
Ingredients:
ITALIAN PASTRY CREAM WITH MILK
1 cup milk divided
1/3 cup sugar
3 tablespoons flour (whisk in a small bowl)
3 egg yolks
1/2 teaspoon vanilla

ITALIAN PASTRY CREAM WITH MILK AND CREAM
3/4 cup milk
3/4 cup cream whipping/whole cream
4 egg yolks
1/2 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons flour

Instructions:
ITALIAN PASTRY CREAM WITH MILK
In a medium pot add 3/4 milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate until needed up to 5 days refrigerated). Enjoy!

ITALIAN PASTRY CREAM WITH MILK AND CREAM
In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours.
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