La crema pasticcera

For the complete video click here.


Ingredienti (per due torte di frutta di circa 25 cm di diametro)

- 3 tuorli d'uovo a temperatura ambiente (yolks at room temperature)

- 50 g (5 tbs) di farina (flour)

- 50 g (about 3.5 tbs) di zucchero (sugar)

- 1 pizzico/goccio di vaniglia (vanilla, or you can use grated lemon zest)

- 500 g = mezzo litro di latte (half a liter of milk, about 1 pint)

Procedimento:

- In a pentola (pot) combine the egg yolks and sugar, then add the flour

- Heat the milk with a drop of vanilla

- When the milk is hot, but not boiling add it gradually to the egg and sugar mixture. Keep mixing with a spatula. Try to avoid the formation of lumps

- Using a whisk (or al electric mixer on low) continue to mix over medium heat until it thickens (it should take a few minutes). Try to avoid the formation of lumps

- Dust the surface with sugar and cover with plastic wrap to prevent it from forming a skin while it cools down

Commenti e varianti:

- You can eat it as is, or place it in nice little bowls with some fresh berries

- Attenzione (watch out) a non fare impazzire la crema (lit. not to make the cream crazy): if you use cold eggs or milk, let the cream cook too long, mix changing direction, then the cream will not reach the desired smooth consistency and density

- Once the pastry cream is ready and still warm, you can add cocoa powder or melted dark chocolate

 to it...

- you can make a nice quick dessert with puff pastry filled with pastry cream

 (bake the puff pastry in the shape of a tart or in small squares/circle and when it  has cooled down add the cream to make a fruit tart or some sort of small puffs)

- I will post the recipe for la torta di frutta tomorrow