STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Crema Pasticcera (Italian Pastry Cream Recipe)
Italian Pastry Cream (Crema Pasticcera) is a smooth and velvety custard made with milk, egg yolks, sugar, and a little flour or cornstarch. Flavored with vanilla, lemon, or orange zest, it is one of the most essential preparations in traditional Italian baking.This classic cream is the filling you’ll find inside many Italian pastries such as cornetti (Italian croissants), bomboloni (doughnuts), cream puffs, fruit tarts, and layer cakes. It’s also used as a base for other desserts, making it one of the most versatile recipes in Italian pastry.
Ingredients
- 4 medium egg yolks
- 80 g granulated sugar - ~⅓ cup
- 40 g all-purpose flour - ⅓ cup
- 500 ml milk - 2 cups
- ½ teaspoon vanilla bean or half lemon zest
Instructions
- Place the egg yolks and sugar in a medium saucepan. Stir with a wooden spoon or whisk until the mixture is smooth and pale.
- Gradually sift in the flour, a little at a time, and keep mixing to avoid lumps. Continue stirring until everything is well combined and creamy. Set the mixture aside.
- In a separate saucepan, heat the milk with vanilla or grated lemon zest, depending on your taste. Bring the milk just to a boil, then remove it from the heat.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the saucepan to the stove over very low heat. Stir continuously and cook for about 3 to 4 minutes, until the cream thickens. The most important rule: never let the cream boil. If you have a kitchen thermometer, keep the temperature below 85°C (185°F). If bubbles start to appear, lower the heat immediately or lift the pan off the stove for a few seconds, then continue cooking gently.
- Once the pastry cream reaches the right consistency, smooth and glossy, pour it immediately into a cold bowl to stop the cooking process.
Notes
STORAGE
Before storing, let the Italian pastry cream cool completely at room temperature. Cover it with plastic wrap (cling film), making sure the wrap touches the surface of the cream. This step is essential to prevent a skin from forming on top.
Once cooled, transfer the pastry cream to the refrigerator. Keep it tightly covered with plastic wrap in direct contact with the cream. Properly stored, it will stay fresh for up to 3 days.
If you need to keep it longer, you can freeze Italian pastry cream. Place it in an airtight container, still covered with cling film, and store it in the freezer for up to 1 month. When ready to use, thaw it slowly in the refrigerator and whisk well to restore its smooth, creamy texture.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 34gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 58mgPotassium: 224mgFiber: 0.3gSugar: 26gVitamin A: 468IUCalcium: 183mgIron: 1mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!