Crema Pastelera Recipe [Step by Step] Pastry Cream Cake Filling
Make this easy pastry cream, our delicious, grown-up crema pastelera cake filling with an easy step by step recipe.
Servings 8 servings
Calories 86kcal
Equipment
- Wire whisk
- Spatula
- 2 Medium saucepan
Ingredients
- 3 egg yolk
- ¼ cup powdered white sugar
- 1 teaspoon clear vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ½ cup milk (whole or skim)
- 2 tablespoons vanilla extract or amaretto, or almond flavoring
Instructions
1. Mix egg yolks
- In a heavy saucepan mix the yolks and sugar mixing without beating (to avoid producing bubbles).Mix in the vanilla extract.
2. Add flour
- Sift in the flour and cornstarch together and add to the yolks.⚠️ Mix well without beating, again, careful not to make bubbles.
3. Heat milk
- Boil the milk over medium-low heat.When the milk comes to a boil remove from the fire.
4. Add milk
- Immediately pour the milk, very slowly, into the yolk mixture while stirring vigorously.⚠️ Mix well without beating (bubble thing again).
4. Making the cream
- Heat this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like thick yogurt).Remove from the heat and pour into a glass bowl. Add the amaretto and mix well. Keep stirring until it reaches room temperature.
5. Using
- Use as filling for your Dominican cake.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 75mg | Sodium: 10mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 122IU | Calcium: 28mg | Iron: 0.3mg
