Crema Pastelera, also known as pastry cream, is a rich and delicious custard-like filling that is commonly used in pastry and dessert recipes.
Whether you’re looking to make a traditional Spanish pastry such as a tarta de Santiago or simply want to add a touch of sweetness to your favorite desserts, this recipe is sure to please.
Crema Pastelera Recipe
- 2 cups milk
- 1 vanilla bean, split and scraped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- In a medium saucepan, combine the milk and vanilla bean and bring to a simmer over medium heat.
- Whisk together the sugar, cornstarch, and egg yolks in a separate bowl until smooth.
- Slowly pour the hot milk into the egg yolk mixture, constantly whisking to prevent the eggs from cooking.
- Pour the mixture back into the saucepan and cook over medium heat, constantly stirring, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the butter and vanilla extract until the butter is fully incorporated.
- Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps.
- Cover the surface of the pastry cream with plastic wrap to prevent skin from forming.
- Let it cool to room temperature before using, or refrigerate until ready to use.
This recipe makes about 2 cups of crema pastelera, which can be used to fill pastries such as éclairs, tarts, and fruit tarts. It can also be used as a cake filling and a topping for fruit.
One thing to remember is that crema pastelera should be kept in the refrigerator and used within two or three days, or you can store it in the freezer for up to two months.
In conclusion, Crema Pastelera is a delicious and versatile custard-like filling that is perfect for a wide variety of desserts. With its rich and creamy texture and sweet vanilla flavor, it is sure to be a crowd-pleaser. Give this recipe a try and elevate your pastry game to the next level!