Lemon Pastry Cream (Custard)

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Custard, also called pastry cream (crème pâtissière), is made with a combination of milk, egg yolks, fine sugar, flour  and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French and Italian desserts.

Here is the recipe!

Ingredients 原料

  • 3 egg yolk – 3个蛋黄
  • 500 ml milk – 500 升牛奶
  • 1/4 cup flour – 1/4 杯面粉
  • lemon zest (from 1 lemon) – 1个柠檬皮
  • 1/2 cup sugar – 100克白糖

Take the sugar and egg yolks. 

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Beat them together until light in color. 把蛋黄,白糖和柠檬皮搅打一起

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Add flour and lemon zest and mix until smooth. 加入面粉混合

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Slowly pour in milk. 慢慢倒入牛奶.

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Bring it to a boil at low heat and let it simmer for about 5 minutes stirring constantly. 用小-中火煮5分钟

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Turn off the heat and transfer to a bowl or plate. Cover with plastic wrap directing touching the cream. This will prevent a layer of thick film to form on the surface. Let it cool down completely.

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Then serve or use in your preferred recipes. You can store this in the fridge for up to 3 days.

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Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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