Pastry Cream
Crema Pasticcera

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Pastry Cream
Crema Pasticcera
cookbook: La Cucina di Lidia
main ingredients: egg
user comments (0)

serves: makes enough for two 10-inch tarts


⅔ cups milk
1 whole egg
2 egg yolks
2 tablespoons cornstarch, plus 1 teaspoon
3 tablespoons sugar
1 teaspoon vanilla extract


In a medium saucepan, scald the milk. Meanwhile, in a bowl, whisk together the whole egg, egg yolks, cornstarch, and sugar until smoothly blended. When the milk boils, add a little bit to the egg mixture and whisk well. Add this mixture to the saucepan with the remaining milk and whisk to blend. Cook over moderate heat, whisking constantly, until the pastry cream thickens and loses its raw taste, about 5 minutes. Off the heat, beat in the vanilla. With a spatula, scrape the cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill well before using.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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