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Italian Pastry Cream | Crema Pasticcera

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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.

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

  1. In a mixing bowl, beat the egg yolks with sugar and vanilla using an electric mixer for about 2 minutes until pale and frothy.
  2. Sift together the flour and starch, then add to the egg mixture. Beat for a few minutes until smooth and well combined.
  3. In a medium saucepan, heat the milk and cream over low heat until small bubbles appear at the edges (do not boil).
  4. Remove from heat and pour the egg mixture into the hot liquid. Return the pan to medium heat.
  5. Let the mixture sit briefly, then whisk continuously as it thickens and begins to bubble. Cook until it reaches a smooth, custard-like consistency.
  6. 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.
  7. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/italian-pastry-cream-crema-pasticcera/