‘Crema pasticcera’/Pastry cream

Difficulty:  Time:

INGREDIENTS (x 6 persons)

• - 6 free range yolks eggs
• - 6 tablespoons plain flour ‘00’
• - 6 tablespoons caster sugar
• - 1 L whole milk
• - 1 organic lemon zests

WHAT TO DO:

• 1. Thoroughly whisk the yolk eggs with the sugar in a bowl until creamy and light.
• 2. Add the flour gently and stir little by little thereby avoiding any formation of clumps.
• 3. Pour the milk in the bowl, mix it well with the creamy base and grate the lemon skin into zests (only the yellow part please).
• 4. Cook it at low heat until it starts boiling, but make sure to continue stirring with a wooden spoon to avoid clotting.
• 5. Let it boil for few minutes. When it starts condensing, take it of the fire and let it cool down. You now have a really nice base of ‘crema pasticcera’.

 TIPS & TRICKS:

• - This is an excellent base for the Italian traditional ‘crostata’ with fruits.
• - Alternatively, eat it without a pastry base with just fruits or just crumbled biscuits such as Italian ‘Amaretti’.