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Cooked Italian Pastry Cream

By: Cooking Vacations Italy

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This Cooked Italian Pastry Cream recipes is from Lauren Piscitelli, the owner and chef at Cooking Vacations Italy. This is a base for many Italian desserts and can be used as a filling for cakes, breakfast pastries, as a garnish for Zeppole and more.

Serves: 5

Ingredients
  • 4 tablespoons sugar
  • 2 eggs
  • A splash of Limoncello (or lemon zest)
  • 2 tablespoons 00 Flour
  • 2 1/3 cups milk
Instructions
  1. In a large saucepan, mix eggs, sugar, limoncello, flour with a wire whisk until smooth. Add milk slowly, stirring constantly.
     
  2. Heat over low heat and stir continuously up to about 20 minutes until the cream bubbles and is thickened.
     
  3. Once dense, remove from heat and allow to cool. To keep the cream from forming a skin, sprinkle sugar on top.
     
  4. Cool completely then chill before serving.
Notes

This recipe works as the filling for one cake. Use this recipe as a topping for this Traditional Italian Doughnut Ribbons recipe.

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