Pastry Cream

4.9
Pastry Cream
This cream with whole eggs is a delicate and velvety variation of the classic pastry cream, perfect for filling desserts or enjoying by the spoonful. Using whole eggs results in a lighter texture and a balanced flavor. Ideal for cream puffs, tarts, sponge cake, or as a spoon dessert
Yield: 4 servings / 760 g
Total time: 25 min
Preparation time: 10 min
Cooking time: 15 min
Difficulty:
Cost:
Tools: Bowl, Stove, Whisk, Pot
Weight per serving: 190 g
Energy: 245 Kcal
Carbohydrates: 38 g
Fats: 7 g
Proteins: 9 g
Soccer: 30 min
Allergens: Milk, Eggs, Gluten
Diet: Vegetarian, Low-calorie
Pairing: Malvasia
Occasion: Sunday lunch

Ingredients

Portions for 4 servings
4
Whole milk
500 g
Eggs
2
0 flour
40 g
Sugar
100 g
Lemon peel
q.s.

Method

It takes steps in 25 min
1 Pastry Cream - step 1
Put the milk in a saucepan with a lemon peel and heat it without bringing it to a boil, then turn off the heat
2 Pastry Cream - step 2
Place the eggs and sugar in a bowl and whisk them together
3 Pastry Cream - step 3
Add the sifted flour to the eggs and mix until it is fully incorporated
4 Pastry Cream - step 4
Remove the lemon peel and gradually pour the hot milk into the bowl, stirring continuously with the whisk
5 Pastry Cream - step 5
Transfer the entire mixture back into the saucepan and cook over medium-low heat, stirring continuously with a whisk until the cream thickens

Cost

The cost is almost negligible. Milk, eggs, and flour are certainly not expensive ingredients, and a single portion costs much less than one euro

Health

This may be one of the lightest pastry creams of all, with no cream and no butter. It is perfect as a filling for a tart or any other light cake
Luca Mingardi
Author Editorial staff - Luca M.
4.9
Rate
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