Pastry Cream Custard - Recipe
Pastry cream custard is a basic recipe for a variety of desserts. Great as a flan to top with whipping cream and fresh fruits or as filling for pies, cakes and pastries.
- Level: Easy
- Preparation time: 15 minutes
- Total time: 15 minutes
- Yield: 6 servings
Warm without boil the milk with half of the sugar.
In the mean time beat the egg yolks with the remaining sugar and the vanilla extract. Always mixing, add the drained flour.
Slowly pour the milk on the dough mixing well. Add the zest of a lemon (a big piece after having removed the white part).
In a non sticking pot bring to boil at very low heat. Boil for a minute or until it reaches the desired consistency. Remove the lemon zest and let cool.
Pastry cream custard is a basic recipe for a variety of desserts. Leave it more soften if you want to use it as filling for pies, cakes and pastry or more thick to obtain a flan to top with whipping cream and fresh fruits.
The lemon zest helps to cover the eggs taste. You can substitute the vanilla with cocoa powder or leave some grated lemon zest in the custard as delicious variations.