John Myers
Crema Pasticcera / Cake Cream
The perfect crema pasticcera / cake cream recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 150 g Sugar
- 4 Pc. Egg yolk
- 50 g Food starch
- 1 Pc. Vanilla pod
- Gently warm the milk in a saucepan. When it is warm, set it aside and pour 5-6 ladles from the saucepan into a bowl. Cut open the vanilla pod and add the pulp to the saucepan. The pod can be used to make vanilla sugar. In the ladle of milk, dissolve the cornstarch with a whisk but be careful that there are no lumps.
- Then put the pot back on the stove and stir in the sugar and egg yolks, but quickly so that the egg does not curdle. then add the milk with the cornstarch. (If you want to be on the safe side, you can put it through a small sieve) And then bring it to a boil, stirring constantly, until the cream begins to bind and then immediately remove it from the plate. Stir for another 2 minutes. To cool down, put cling film on top of the cream so that no air forms in between. In this way the cream cools down and does not form a skin.
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