Let us prepare for the holidays with a delicious
'Crema Pasticcera' that you can offer on its own or in more complex desserts.
'Crema Pasticcera' that you can offer on its own or in more complex desserts.
Crema Pasticcera
6 egg yolks
5 tablespoons of sugar
1 l. milk
5 tablespoons flour
1 tablespoon potato starch
1 vanilla pod
Simmer milk in a saucepan with the vanilla pod.
In a separate bowl, work the egg yolks and sugar very well until it is creamy and frothy , pour the warm milk slowly then add the sifted flour and starch.
Continue to beat, remove the vanilla bean into the saucepan, add a little at a time and stirring with a whisk, the mixture of egg yolks, flour, sugar and milk.
Bring it to a boil, and, stirring constantly, simmer on low heat for a few minutes until the mixture thickens, beating constantly with a whisk to avoid lumps
Turn off the heat and cool the cream, stirring occasionally. The cream is ready.
Chocolate Variation: add to the hot cream 100 gr. of dark chocolate melted in a bain marie/double boiler
For those who suffer from celiac disease, we recommend replacing the dose of flour with the gluten-free flour and gluten free chocolate
Turn off the heat and cool the cream, stirring occasionally. The cream is ready.
Chocolate Variation: add to the hot cream 100 gr. of dark chocolate melted in a bain marie/double boiler
For those who suffer from celiac disease, we recommend replacing the dose of flour with the gluten-free flour and gluten free chocolate
No comments:
Post a Comment