Pastry cream with whole eggs

Published on 18 January 2023

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I always made pastry cream with yolks only, but whole eggs work well too and use the whites. You can use 70 g of flour and 70 g of potato starch instead.

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Ingredients

INGREDIENTS

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Method

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0 steps completed out of 7

1.Step 1 of 7
I bring the milk and lemon peel almost to the boil in a small pan.
2.Step 2 of 7
In another pan, I break the whole eggs and add sugar.
3.Step 3 of 7
I whisk the eggs, then add flour, stirring throughout.
4.Step 4 of 7
Once the flour is incorporated, I gradually stir in hot milk until smooth and remove the lemon peel.
5.Step 5 of 7
I heat, stirring constantly.
6.Step 6 of 7
The cream will thicken; leave for a few minutes.
7.Step 7 of 7
I immediately pour into a cold dish and cover with cling film touching the surface. Refrigerate until needed.

Original source: https://incucinaconlilly.com/2023/01/18/crema-pasticciera-con-uova-intere/

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