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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well. | 2. In a separate sauce pan, scald milk. | 3. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. | 4. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. | 5. Cook 4 minutes longer, stirring constantly. | 6. (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well. | 7. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top. | 8. If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours. | 9. For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well. | 10. Cool/chill before using as a cake/pastry filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
baking chocolate	2	ounces	grated	267.624	20.5254	6.8607	27.0459

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.