Editor's note: Use this recipe to make Francine Segan's Torta Mimosa .
Creamy custard seasoned with aromatic vanilla, this is an absolute basic, used to make hundreds of classic Italian desserts, including torta della nonna and zuppa inglese.
It's also served plain, accompanied by fresh fruit, slices of pandoro or panettone, or cookies. This is a simple and very forgiving recipe.
Crema pasticcera al caffè: Add 1 1/2 tablespoons instant espresso powder.
Crema pasticcera al cioccolato: Add 3 ounces/85 grams grated dark chocolate and 1 tablespoon unsweetened cocoa powder.
Crema pasticcera al limone: Omit the vanilla and add the grated zest and juice of 1 lemon.
Recipe information
Yield
Makes 6 cups (1 1/2 quarts / 1.4 liters)
Ingredients
Preparation
Step 1
In a bowl, combine the egg yolks and sugar and beat with an electric mixer or whisk until creamy and light yellow. Mix in the flour, 1 tablespoon at a time, until smooth.
Step 2
Put the milk, cream, and vanilla in a saucepan and heat over low heat until bubbles begin to appear around the edge of the pan. Do not boil. Gradually beat in the egg yolk mixture, making sure to beat until there are no lumps. Return to low heat and cook, stirring constantly with a wooden spoon, until the pastry cream thickens, about 3 minutes. Do not overcook. The mixture should be thick, but not stiff. It will solidify as it cools.
Step 3
Immediately remove from the heat and pour into a bowl. Cover with plastic wrap, with the wrap touching the surface of the pastry cream so it doesn't form a skin. Refrigerate until cold, at least 4 hours.
