Editor's note:Use this recipe to make Francine Segan'sTorta Mimosa.
Creamy custard seasoned with aromatic vanilla, this is an absolute basic, used to make hundreds of classic Italian desserts, including torta della nonna andzuppa inglese.
It's also served plain, accompanied by fresh fruit, slices ofpandoroorpanettone, or cookies. This is a simple and very forgiving recipe.
Ingredients
Makes 6 cups (1 1/2 quarts / 1.4 liters)
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
把牛奶、奶油和香草在平底锅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.
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.
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Reviews (3)
Back to TopNot sweet enough and it did not set well. I redid it using Giallo Zafferanno's Italian version of cream pasticciera and resulted in a better outcome. I would an extra 50 grams of sugar at least.
jvita
Alexandria, VA
11/6/2016
I was skeptical about this recipe. The photo did not make it particulatly appealing. However, I trusted the reviews and decided to make it for a luncheon. It was fantastic. The cake was delicious and moist. It did not have a sweet cake like texture. I followed the recipe and used sherry, which was delicious, but I will try the Grand Marnier as another reviewer suggested. I would suggest putting more of the berry mixture on the cake then you normally might think is enough--don't worry, all will be eaten!
Anonymous
Va
6/10/2016
This really never 'set up' - it had the consistency of a runny pudding. It would be great as a cream puff filling or spooned over fruit or cake slices. The flavor was very good; not too sweet and the vanilla came through nice and bright.
luisa5
Chicago, Illinois
7/5/2014
