Crema pasticcera!!! (-66 weeks)

Recipe 131: Finally i did it! After months speaking about my mum’s Crema Pasticcera, i made it and it was GOOD!!!!

You need to know that here in London, it’s really difficult to find cakes with this cream. For breakfast they use to sell just french pastries (there is not cream in that) and for cakes they use more chocolate, cheese or sweet and colorful gelatin than anything else. The only good cream they have (and that i love a lot), it’ s the Custard Cream, but is much heavier than this and they normally serve it on a side just with scones or apple cakes!

So here is the recipe for the sweet thing i miss the most! If you put it in a plain croissant hotted up a bit , it’s just HEAVEN!!!! This is the normal breakfast in Italy. If you can also add a cappuccino you will feel in Rome. I promise you!

Please try it and tell me: 500ml milk – 1/2 vanilla pod – 4 egg yolks- 150gr sugar – 30gr flour – pinch of salt.

Start the recipe boiling the milk. Then cut the vanilla pod long its length and open it to expose the beans. Add  the opened vanilla pod to the milk. Ensure the beans enter in contact with the milk and leave it for 20-30 minutes. Then remove from the milk the pieces of lemon zest and the vanilla pod.

In another fried pan put the 4 yolks with the sugar and mix (without any fire) until become creamy. Then add the flour and a pinch of salt and mix again. Be careful to don’t create any clot.

Finally put this pan on a very very low fire and add the warm milk little by little and always mixing. At this point the cream will start to take consistency. Keep on adding and mixing until the end of the milk. When the cream appears to be thick, take it off from the fire and leave it to cool down.

At this point you can use it in cakes, you can eat it with fresh fruits or biscuits or you can simply fill any pastry you have.


PS. Mamy che buona la tua crema pasticcera. Questa volta l’ho fatta solo con la vaniglia ma era buonissima uguale. Finalmente, per la prima volta, non mi sono venuti grumi. C’ho fatto la torta che vedrai nel prossimo post, ma la crema ce la siamo anche mangiata ieri mattina con un po’ di frutta avanzata! E’ stata la colazione perfetta per una bella domenica soleggiata!


4 responses to “Crema pasticcera!!! (-66 weeks)

  1. Giorgedelicious… That’s it … I have the word for you….
    And it refeered as well to this cream… Very nice. For me the best is just alone a bit warm. Not with croissant sorry you know why…
    And custard i hate it to all myself… chemical like a lot of E. products unfortunately.
    Keep on doing this one it’s Giorgedelicious……

  2. bbuona la crema pasticcera. io la faccio col limone e ogni volta ci metto mezz¡ora a togliere tutto il bianco dalla scorza che sennò diventa amara (ricetta familiare dixit..) come va la dieta?

    • Ciao bella,
      non sapevo questa cosa del bianco. Mia mamma mette solo delle striscioline di scorza quindi il bianco non c’era, ma buono a sapersi.
      La dieta bene, considerando anche che ho ripreso un po seriamente a fare sport, mi sembra procedere. vediamo se tra qualche giorno annuncio i -2KG.

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