Pastry cream called crema pasticcera in Italy
0,5 l milk [1 lb]
225 g sugar [0.5 lb]
30 g flour [0.07 lb]
5 egg yolks
Zest of lemon
In a saucepan break the eggs, add half the sugar and lemon zest (if you want also a little bit of cinnamon).
Whisk the mixture and then add the flour, stirring continuously.
Bring to the boil in a pan the milk and half of the sugar (and mix).
Remove from heat an dadd the mixtur ewith th eeggs while continuing to amalgamate everything with a pastry chef whisk.
Allow to cool.
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