Ingredients
Instructions
- Heat the milk: In a medium saucepan, heat the milk with lemon zest (if using) over medium heat until it’s just about to boil. Don’t let it fully boil. Remove from heat and let it steep for a few minutes.
- Mix egg yolks and sugar: In a mixing bowl, whisk the egg yolks, sugar, and a pinch of salt until pale and creamy.
- Add flour or cornstarch: Sift in the flour (or cornstarch) and whisk until fully combined with no lumps.
- Temper the eggs: Slowly pour the warm milk into the egg mixture while whisking constantly. This prevents the yolks from scrambling.
- Cook the custard: Pour the mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a whisk or wooden spoon. In 5–7 minutes, it should thicken to a smooth, pudding-like consistency.
- Add vanilla: Once thickened, remove from heat. Stir in the vanilla extract (if you used a vanilla bean earlier, remove the pod).
- Strain (optional): For an ultra-smooth finish, pass the cream through a fine mesh sieve into a clean bowl.
- Cool it down: Cover the surface with plastic wrap (touching the cream to prevent skin from forming) and let it cool at room temperature for 20–30 minutes, then chill in the fridge for at least 1 hour.
Notes
Don’t Overheat the Milk: Heat the milk until it’s steaming but not boiling. Overheating can cause the eggs to curdle when tempering.
Stir Constantly: Whisk or stir continuously while cooking the cream to prevent lumps and ensure even thickening.
Thicken: Be Patient, Crema Pasticceria thickens gradually. If it looks too thin at first, keep stirring over medium-low heat — it usually comes together within 5–7 minutes.
Chill It Properly: Always cover the surface of the cream with plastic wrap (touching the surface) to prevent a skin from forming. Chill fully before using it in delicate pastries.