A silky lemon and saffron pastry cream — known in Italian as crema pasticcera al limone e zafferano — made without butter for a lighter, brighter flavour. Delicately scented with saffron and lemon, it’s perfect for fruit tarts, choux buns, pastries or spoon desserts.

 

Ingredients for about 500ml of Cream, Prep time 20 mins, Cooking time 15/20 mins

  • 500 ml whole milk

  • A pinch of saffron threads (about 0.1 g)

  • Zest of 1 unwaxed lemon

  • Juice of ½ lemon, freshly squeezed and strained

  • 3 egg yolks

  • 100 g caster sugar

  • 40 g cornflour (maizena) or plain flour, sifted 

  • 1 tsp vanilla extract (optional)

 

Method


Gently heat the milk with saffron threads and lemon zest. Do not boil. Remove from heat and leave to infuse for 10 minutes.

In a bowl, whisk egg yolks and sugar until pale. Add sifted cornflour (or plain flour) and whisk again until smooth.

Strain the milk to remove the zest. Gradually pour it into the egg mixture, whisking constantly.

Return to the saucepan and cook over low heat, stirring continuously, until thick and smooth (it takes about 3–5 minutes).

Remove from heat and stir in the lemon juice.

  • It’s important adding lemon juice off the heat to avoid curdling.

Mix well to blend.

Pour into a clean bowl, cover with cling film directly on the surface, and let cool completely before using.

 

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