A rich and thick lightly scented lemon infused pastry cream recipe made with eggs, milk, sugar, cornstarch and a pinch of salt. This gluten free pastry cream is referred to as crema pasticcera in Italian and is an essential component in many Italian desserts.
Each serving is equivalent to 2 tablespoons.
The consistency of this pastry cream is perfect for cream puffs and eclairs.
If making a layered cake (example Boston Cream Pie) the addition of 1 teaspoon of cornstarch will contribute to a thicker pastry cream.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.