I adore this recipe because it’s simple, quick, and incredibly versatile. In just a few minutes, I can create a luscious pastry cream that works for any dessert. The combination of milk, cream, egg yolks, and vanilla gives it a beautifully silky texture and a delicate flavor that pairs with just about anything — from fruit to chocolate. It’s an Italian staple that always impresses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
In a mixing bowl, I beat the egg yolks with the sugar and vanilla using an electric mixer for about 2 minutes until the mixture becomes pale and frothy.
I sift the flour and starch together to remove any lumps.
I add the sifted flour and starch into the egg mixture and continue beating for a few minutes until smooth and well combined.
In a medium saucepan, I pour the milk and cream, then heat over low heat until just beginning to simmer — I make sure not to let it boil.
As soon as small bubbles form at the edges, I remove the pan from the heat and quickly pour the egg mixture into the hot liquid. I return the pan to medium heat.
I let the egg mixture float on top of the milk for a few seconds — it will slowly begin to combine as the cream bubbles through.
Once the mixture thickens and begins to bubble, I whisk it vigorously by hand until smooth. This happens quickly, so I remove it from the heat as soon as it reaches a custard-like consistency.
I immediately pour the pastry cream into a clean bowl and cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
I let it cool in the refrigerator for about 15 minutes before using it. Once chilled, it’s ready to fill pastries, cakes, or simply enjoy by the spoonful.
Servings and Timing
This recipe makes enough pastry cream for about 6 servings. It takes only 5 minutes to prepare and 5 minutes to cook, for a total of 10 minutes — a quick and delicious base for so many desserts.
Variations
I sometimes add a hint of lemon or orange zest for a citrus twist. For a chocolate version, I stir in a few tablespoons of melted dark chocolate once the cream is off the heat. To make a lighter cream, I fold in whipped cream after cooling. It’s also easy to flavor with espresso, almond extract, or even a touch of cinnamon for something different.
Storage/Reheating
I store the cooled pastry cream in an airtight container in the refrigerator for up to 3 days. I make sure the plastic wrap touches the surface to prevent a skin from forming. When ready to use, I whisk it briefly to restore its smooth texture. It’s not suitable for freezing, as the texture can change once thawed.
FAQs
What is Crema Pasticcera used for?
It’s used as a filling for pastries, cakes, cream puffs, tarts, and other desserts.
Can I make it in advance?
Yes, I often make it a day ahead and keep it chilled until I need it.
How do I keep it from forming lumps?
I whisk continuously and make sure to add the hot milk gradually to the egg mixture if I want extra control.
Why did my pastry cream curdle?
It likely overheated. I keep the heat medium and remove it as soon as it thickens.
Can I make it dairy-free?
Yes, I use plant-based milk and cream alternatives, though the flavor will be slightly different.
Can I use cornstarch instead of potato starch?
Absolutely — both work equally well as thickeners.
How do I make it thicker?
I cook it a little longer or add an extra teaspoon of starch for a firmer texture.
Can I add butter to it?
Yes, stirring in a small amount of butter at the end makes it even silkier.
Can I freeze it?
No, it’s best enjoyed fresh — freezing can change the texture.
What can I serve it with?
I love serving it with puff pastry, sponge cake, or fresh berries for a simple yet elegant dessert.
Conclusion
I love how this Italian Pastry Cream captures the essence of traditional Italian baking — rich, smooth, and delicately flavored. It’s incredibly versatile and transforms any dessert into something special. Whether I’m filling pastries, layering a cake, or enjoying it by itself, this Crema Pasticcera always delivers that authentic, comforting taste of Italy.
This Italian Pastry Cream, or Crema Pasticcera, is a smooth, creamy, and delicately flavored custard made with milk, cream, egg yolks, and vanilla. It’s a versatile filling for pastries, cakes, tarts, or can be enjoyed on its own for a classic taste of Italian baking.
Author:Amy
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:6 servings
Category:Dessert
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
400 g (1.64 cups) fresh whole milk
100 g (0.42 cups) fresh cream (regular, light whipping, or heavy cream)
6 medium egg yolks
150 g (0.75 cups) granulated sugar
30 g (4 tbsp) all-purpose flour
20 g (2.5 tbsp) potato starch or cornstarch
1 tbsp vanilla extract
Instructions
In a mixing bowl, beat the egg yolks with sugar and vanilla using an electric mixer for about 2 minutes until pale and frothy.
Sift together the flour and starch, then add to the egg mixture. Beat for a few minutes until smooth and well combined.
In a medium saucepan, heat the milk and cream over low heat until small bubbles appear at the edges (do not boil).
Remove from heat and pour the egg mixture into the hot liquid. Return the pan to medium heat.
Let the mixture sit briefly, then whisk continuously as it thickens and begins to bubble. Cook until it reaches a smooth, custard-like consistency.
Remove from heat immediately and pour into a clean bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
Cool in the refrigerator for about 15 minutes before using. Once chilled, it’s ready for pastries, cakes, or to enjoy by the spoonful.
Notes
Add lemon or orange zest for a citrus twist.
Stir in melted dark chocolate after cooking for a chocolate variation.
Fold in whipped cream once cooled for a lighter texture.
Use cornstarch or potato starch interchangeably for thickening.
Store in the fridge up to 3 days; not suitable for freezing.
