Italian custard “crema pasticciera” is the most famous cream in Italian patisserie. You can use Italian custard like a simple dessert and eat it in a cup with a tea spoon or accompanied by cookies. But the main use of Italian custard is like a filling for cake (the most important is Pan di spagna “sponge cake”) or for bignè, cookie or other Italian pastries.
INGREDIENTS: 3 eggs yolks. 1/3 cup sugar. 2 tbs flour (all purpose type). 1 ½ cups of milk. 1 sachet of Vanilla powder.
Put milk in a sauce pan and heat up, then add vanilla and mix together.
Put sugar and egg yolks in a bowl and mix with a whisk.
In the same bowl add flour with a sieve and mix.
Then, slowly pour warm milk (not so hot) and mix.
Pour again the whole ingredients in the sauce pan and boil it.
Keep cooking at low heat for 3 minutes and then pour the custard in a bowl and let it cool.