Pink Grapefruit Pastry Cream

Crema Pasticciera al Pompelmo Rosa


  • 650 ml of Milk
  • Rind of 1 1/2 Pink Grapefruit
  • 1 teaspoon Vanilla extract
  • 100 g Sugar
  • 45 g of flour
  • 6 egg yolks
  • Pink Grapefruit Juice

Cook at low heat the milk with grapefruit peels. Work the egg yolks with the sugar, grapefruit juice and vanilla extract. Once well blended, sift the flour and add to the mixture a bit ‘at a time.ย When the milk is hot, turn off and with a ladle add the milk a little at a time to the egg, so as to avoid cooking the eggs.ย Once you have a unique compound put to cook over medium heat making sure to keep turning the cream so that no lumps are formed.

When it begins to make the first bubbles, lower the heat and continue to turn for a few minutes and then turn off stir again and leave to cool in a bowl. Do not leave it in the pot otherwise it will continue to cook.

Once cool will be ready to be used for cream puffs and tarts as you wish!



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