Custard Cream, in Italian Crema Pasticciera, made with a few ingredients and normally with lemon as lead player, widely used in Italian pastry making as a filling for desserts.
We tried it flavoured with orange.

  • 200 ml whole milk
  • 90 g caster sugar
  • 3 yolks
  • 60 g Plain flour / All Purpose Flour, sifted
  • 2 blonde oranges + their juice


Squeeze the oranges and extract their juice.

Mix the egg yolks with sugar until frothy.

No add the sifted flour and keep stirring from the bottom upwards, then add the milk, mix until smooth.

Transfer to a saucepan, cook the cream over a very low heat until it thickens without bringing it to the boil. When it is nearly cooked, add the orange juice and stir, cooking for further minute. Leave to cool down.


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