Crema Pasticcera, Crema Gialla

Ingredients for 1 servings:

• 2 egg yolks
• 100 g sugar
• 1 tbsp flour
• 1 lemon(s), untreated
• 500 ml milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian pastry cream and its many uses

Use a vegetable peeler to thinly peel the lemon zest, leaving the white pith intact. Heat the milk. In another saucepan, whisk the egg yolks and sugar together with a whisk or hand mixer until the sugar dissolves. Add the flour. Gradually add the hot milk. Finally, add the lemon zest. Place the saucepan on the stovetop and stir continuously with a whisk over low heat until the mixture begins to thicken. The cream should not boil, and stir well to prevent it from sticking or burning. It is ready when it drips heavily from the whisk. Remove the pan from the heat and scoop out the lemon zest. Allow to cool to room temperature and stir thoroughly before using. The cream can be flavored or modified with liqueurs, chopped nuts, etc. Crema Gialla (yellow cream) has many uses: – Cake filling: Fold in whipped cream until it reaches the desired consistency. – Tiramisu: After cooling, mix with mascarpone. Advantage: The eggs are no longer raw, and the tiramisu therefore lasts longer. – Zuppa Inglese or Trifle. – Cream puff filling