Serves: 10
Total Calories: 136
1 In a heavy saucepan, bring 3 cups of the milk and the sugar to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat.
2 In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended. Place the flour in a fine-mesh strainer. Shake it over the egg yolks. Whisk until smooth. Beat in the hot milk a little at a time.
3 When all of the milk has been added, transfer the mixture to the saucepan and return it to the heat. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Reduce the heat and cook 30 seconds more. Remove the pan from the heat and stir in the vanilla.
4 Transfer to a bowl. Cover with plastic wrap, pressing the plastic against the surface of the cream. Chill up to 24 hours.
VARIATION: Chocolate and Vanilla Pastry Creams: Make Pastry Cream through step 3. Divide the cream between two bowls. Add 4 ounces chopped semisweet chocolate to one bowl and let stand 1 minute until softened. Stir well. Cover both creams with plastic wrap, pressing the plastic against the surface of the cream, and chill.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pastry Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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