Italian Pastry Cream – Crema Pasticcera Recipe
This Italian Pastry Cream, also known as Crema Pasticcera, is a silky, rich custard made with egg yolks, sugar, cornstarch, and full-fat milk flavored with vanilla. Perfect for filling pastries, tarts, and cakes, it is smooth and thickened to a luscious consistency by gentle stovetop cooking. This classic dessert cream is easy to prepare and an essential component in many Italian baked goods.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pastry Cream Ingredients
- 5 large egg yolks
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups full-fat milk (590ml)
- ½ tsp vanilla paste
Instructions
- Warm the milk: Pour the full-fat milk and vanilla paste into a saucepan and gently warm it over medium heat. Once it is hot but not boiling, remove from heat and set aside.
- Mix egg yolks and sugar: In a mixing bowl, whisk the egg yolks and sugar together until the mixture is smooth and combined.
- Add cornstarch: Add the cornstarch to the egg mixture and mix thoroughly to avoid lumps.
- Combine warm milk slowly: Slowly pour the warm milk into the egg yolk mixture while whisking constantly. This gradual mixing prevents the eggs from curdling and helps blend the ingredients evenly.
- Cook the mixture: Pour the combined mixture back into the saucepan and place it over medium-low heat. Stir constantly with a wooden spoon to prevent sticking and ensure even thickening. Continue cooking and stirring for about 10 minutes until the cream is very thick. If it is not thickening, increase the heat slightly but keep stirring to avoid scrambling the eggs.
- Remove lumps if needed: Use a whisk to break up any small lumps to ensure a smooth texture.
- Cool the pastry cream: Once thickened, transfer the cream into a clean bowl. Lay a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming.
- Refrigerate: Allow the pastry cream to cool to room temperature, then refrigerate until ready to use.
Notes
- Vanilla paste can be substituted with vanilla extract or vanilla bean seeds for similar flavor.
- Constant stirring is essential to prevent the mixture from curdling and to achieve a smooth custard.
- If lumps form, vigorously whisk or strain the cream through a fine sieve for the smoothest texture.
- This pastry cream can be made a day ahead and stored in the refrigerator, covered tightly.
