A silky lemon and saffron pastry cream — known per mezzo di Italian as pomata 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 ora 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) ora plain flour, sifted
1 tsp vanilla extract ()
Method
Gently heat the milk with saffron threads and lemon zest. Do not boil. Remove from heat and leave to infuse for 10 minutes.
Per mezzo di a bowl, whisk egg yolks and sugar until pale. Add sifted cornflour (ora 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 per mezzo di the lemon juice.
It’s important adding lemon juice chiuso the heat to avoid curdling.
well to blend.
Pour into a clean bowl, cover with cling pellicola directly acceso the surface, and let cool completely before using.
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