Crema Pasticcera (Italian Pastry Cream) Recipe

Introduction

Crema Pasticcera, or Italian pastry cream, is a rich and velvety custard perfect for filling cakes, pastries, and tarts. This classic dessert staple is delightfully smooth, with a subtle vanilla flavor that complements a variety of sweets.

Ingredients

• 1 cup milk (whole or 2%)
• 1 cup heavy whipping cream
• ⅔ cup granulated sugar
• 5 large egg yolks, room temperature
• ½ tablespoon all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons salted butter
• ½ teaspoon vanilla extract

Instructions

1. Step 1: In a saucepan, whisk together ½ cup milk, the heavy cream, and sugar. Heat gently over medium heat, stirring occasionally until the mixture just steams—avoid boiling—then remove from heat.
2. Step 2: In a separate bowl, whisk the egg yolks, flour, cornstarch, and remaining ½ cup milk until completely smooth.
3. Step 3: Temper the egg mixture by slowly whisking in a few tablespoons of the hot milk and cream mixture. Then strain the combined mixture through a sieve back into the saucepan.
4. Step 4: Return the saucepan to medium heat and cook, stirring constantly, until the custard simmers and thickens—about one minute. Remove from heat immediately to prevent overcooking.
5. Step 5: Strain the custard into a bowl set over an ice bath to cool quickly. Stir in the butter and vanilla extract until fully incorporated.
6. Step 6: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until fully chilled and set, about 2 to 3 hours.

Tips & Variations

• Use room temperature egg yolks to prevent curdling and achieve a smoother texture.
• For a dairy-free version, substitute coconut milk and a dairy-free butter alternative.
• Add a splash of lemon zest or a cinnamon stick during heating for a subtle flavor twist.
• Always strain the custard to remove any lumps for a silky finish.

Storage

Store the pastry cream in an airtight container with plastic wrap pressed directly onto its surface to avoid skin formation. It will keep fresh in the refrigerator for up to 5 days. Freezing is not recommended as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

While low-fat milk can be used, whole milk or 2% will yield a richer, creamier pastry cream. Using lower-fat milk may result in a thinner, less luxurious texture.

Why is it important to temper the eggs?

Tempering the eggs by gradually mixing in hot liquid prevents the eggs from curdling or scrambling when added to the hot mixture, ensuring a smooth and creamy custard.

Crema Pasticcera (Italian Pastry Cream) Recipe

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Crema Pasticcera, or Italian pastry cream, is a rich and velvety custard made from milk, cream, egg yolks, and a combination of flours. Perfectly smooth and infused with vanilla, this classic dessert component is thickened on the stovetop and chilled until set, making it ideal for filling tarts, cakes, and pastries.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: About 3 cups (serves 6) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Liquid Ingredients

• 1 cup whole or 2% milk
• 1 cup heavy whipping cream
• ½ cup milk (separate from the above)
• 2 tablespoons salted butter
• ½ teaspoon vanilla extract

Dry Ingredients

• ⅔ cup granulated sugar
• ½ tablespoon all‑purpose flour
• 2 tablespoons cornstarch

Eggs

• 5 large egg yolks, room temperature

Instructions

1. Heat Milk and Cream: Whisk together ½ cup milk, heavy cream, and granulated sugar in a saucepan. Gently heat over medium, stirring occasionally until the mixture just steams but does not boil, then remove from heat.
2. Prepare Egg Mixture: In a separate bowl, whisk together the 5 large egg yolks, all-purpose flour, cornstarch, and the remaining ½ cup milk until smooth and free of lumps.
3. Temper Eggs: Gradually whisk a few tablespoons of the hot milk mixture into the egg mixture to temper the eggs and prevent curdling. Then strain the combined mixture through a fine sieve back into the saucepan to ensure smoothness.
4. Cook Custard: Return the saucepan to medium heat and cook the custard, stirring constantly until it comes to a gentle simmer and thickens, which takes about one minute. Immediately remove from heat to prevent overcooking.
5. Cool and Flavor: Pour the custard through a sieve into a bowl set over an ice bath. Stir in the salted butter and vanilla extract until fully incorporated and smooth.
6. Chill: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for 2 to 3 hours until fully chilled and set.

Notes

• Use room temperature egg yolks to ensure smooth blending and prevent curdling when tempered.
• Do not boil the milk and cream mixture; heating until steaming is sufficient.
• Constant stirring during cooking is crucial to prevent lumps and scorching.
• Plastic wrap placed directly on the surface prevents a crust or skin from forming as the cream cools.
• Store pastry cream in an airtight container in the fridge for up to 5 days; avoid freezing as it changes texture.

Keywords: Crema Pasticcera, Italian pastry cream, custard, dessert filling, vanilla cream, stovetop custard