Receta de crema pastelera italiana

Ingredientes

• 2 cups (480 mls) whole milk (divided)
• 1 vanilla bean (split down the length)
• strip of lemon rind
• 4 egg yolks
• 1/2 cup (100 grams) sugar
• 5 teaspoons (1/2 ounce/15 grams) plain (all purpose) flour (sifted)
• 5 teaspoons (1/2 ounce/15 grams) cornstarch ((also known as cornflour) sifted)
• pinch salt
• 2 tablespoon (1 ounce/30 grams) unsalted butter (optional but recommended)

Preparación

1. 1

   Place 1 ¾ cups of milk, vanilla bean, and strip of lemon rind in a medium saucepan. Heat over medium heat until the milk just before simmering point. Don't boil. Stir in the sugar until dissolved and set aside.

2. 2

   In a bowl whisk egg yolks, flour, cornstarch and salt until smooth. Whisk in the remaining ¼ cup of milk.

3. 3

   Remove lemon rind and vanilla bean from the milk.

4. 4

   Slowly pour the hot milk onto the egg yolk mixture, whisking constantly.

5. 5

   Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.

6. 6

   If adding unsalted butter, whisk into hot pastry cream until melted and mixed through.

7. 7

   Pour the pastry cream into a heatproof bowl pressing plastic wrap directly onto the surface to stop a skin forming.

8. 8

   Refrigerate until thoroughly chilled.

9. 9

   Before using, stir until smooth.