Step-by-Step Method

Step 1: Prepare Your Ingredients

Separate the egg yolks into a mixing bowl, ensuring no whites are included.

Measure out the sugar, flour, and milk. If using a vanilla bean, slice it lengthwise and scrape out the seeds.

Step 2: Whisk the Yolks and Sugar

In the mixing bowl, whisk the egg yolks and sugar until pale and creamy. This step ensures the sugar dissolves and incorporates fully.

Step 3: Add the Flour

Sift the flour (or cornstarch) into the egg mixture and whisk until smooth. The mixture should have no lumps.

Step 4: Heat the Milk

In a saucepan, heat the milk over medium heat until steaming but not boiling. If using a vanilla bean, add it to the milk during this step.

Step 5: Temper the Eggs

Slowly pour a ladleful of the hot milk into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.

Gradually add the remaining milk, whisking continuously.

Step 6: Cook the Cream

Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula.

The cream will thicken within 3-5 minutes. Be patient and ensure it doesn’t boil.

Step 7: Strain and Cool

Once thickened, pour the crema pasticcera through a fine mesh strainer into a heatproof bowl to remove any lumps or cooked egg bits.

Cover the surface with plastic wrap to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 2 hours.

Variations and Tips

Lemon or Orange Crema: Add zest of citrus to the milk for a fresh flavor.

Chocolate Pastry Cream: Stir 50g (1/2 cup) of chopped dark chocolate into the hot cream until melted.

Dairy-Free Option: Substitute whole milk with almond, oat, or soy milk. Ensure the milk is unsweetened.

Gluten-Free Option: Use cornstarch instead of flour.