But with some style. Crema pasticcera, is one of the basic ingredients of the Italian pastry and cakes. It is a delicate taste creamy custard perfect for filling layer cakes, or to stuff pastry. And alone can be a successful last minute dessert. In fact, it is made of eggs, milk, sugar and flour… always in our fridge right? So let’s do it and top it with a berry sauce. The contrast in the color, if you serve the custard layered in transparent glasses, it’s pretty stilish.
For the crema pasticcera
50 gr. all purpose flour
100 gr. sugar
1/2 lt. milk
lemon skin, vanilla bean
Set the milk to luke warm with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl with the sugar. Strain the flour into the bowl, whisking gently, and make sure not to form lumps. Discard the vanilla bean from the milk, and slowly whisk the milk into the egg mixture. Put the cream into a pot and on the fire. Add only one large piece of lemon skin. I love it because it gives a fresher note and slightly contrasts the sweetness of the cream. I said only one piece because it will be easier to find it and remove it from the cream. Cook over a very low flame, stirring gently and continuously, until it barely reaches a slow boil, until the cream thicken to the proper consistency before it boils. Let it cool, gently stirring it often to keep a skin from forming across top.
For the berry sauce
2 cups fresh organic berries (blueberries, strawberries, raspberries, blackberries, or any combination)
1/4 cup sugar
2 tablespoons orange juice
1/4 cup cold water
1 teaspoon cornstarch (optional, if you want a thicker sauce)
Wash the berries, use small berries whole and chop strawberries into approximately 1/2-inch vertical slices. Combine the berries in a medium-size saucepan with the sugar and orange juice. Bring to a simmer and cook gently until all the berries have softened (about 5 to 10 minutes). Dissolve the cornstarch in the water. Stir slowly and simmer until thickened (it will be in about 1 minute). Let cool to room temperature before serving.
Combine the two in layers in individual cups or glasses.