ITALIAN PASTRY CREAM

ITALIAN PASTRY CREAM WITH MILK AND CREAM

• 3/4 cup milk
• 3/4 cup cream whipping/whole cream
• 4 egg yolks
• 1/2 cup sugar
• 2 1/2 tablespoons flour
• 1/2 teaspoon vanilla

ITALIAN PASTRY CREAM WITH MILK

• 1 cup milk (divided)
• 1/3 cup sugar
• 3 egg yolks
• 1/2 teaspoon vanilla
• 3 tablespoons flour (whisk in a small bowl)

ITALIAN PASTRY CREAM WITH MILK AND CREAM

• In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
• In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.

ITALIAN PASTRY CREAM WITH MILK

• In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
• In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
• Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!