Crema pasticcera (pastry cream) is a rich and creamy Italian custard, a popular filling for pastries and desserts in Italy. It has a smooth texture and sweet flavor with hints of lemon zest and vanilla.
In a saucepan, add the 2 cups of whole milk, the lemon peels (only the yellow part), and the opened and scraped vanilla pod.
Bring to a simmer, then turn off the heat and let it rest for 10 minutes.
In a bowl, mix the ½ cup of sugar with the egg yolks, then add the ⅓ cup of flour.
Remove the lemon peels and vanilla pod if used, then pour a dash of milk into the bowl with the eggs to temper them. Mix and add a bit more.
Then pour the egg mixture into the saucepan with the milk and mix well.
Turn on the heat to low and keep whisking until the custard is thickened to the right consistency. Remove from heat.
Pour the custard into a bowl and cover with plastic wrap, letting it adhere well to the custard to avoid the creation of a film. Set it aside to cool down.
Let it cool down completely (about 2 hours at room temperature) before storing it in the fridge. Once cool, you can use it in other preparations such as fillings of tarts, pies, croissants, and cream puffs.
Notes
Refrigerate it for up to 3 days. When you’re ready to use it again, gently stir the custard to smooth out its texture as it may have thickened slightly in the fridge.
Freezing crema pasticcera is generally not recommended as it can cause the custard to separate and become watery upon thawing.