Silky Italian Pastry Cream: Crema Pasticcera
Introduction
Crema Pasticcera, or Italian pastry cream, is a cornerstone of Italian desserts. Smooth, creamy, and richly flavored with vanilla, this custard is perfect for filling tarts, cakes, profiteroles, and pastries.
With just a few ingredients and a simple stovetop method, you can achieve a silky, velvety cream that is stable yet luxuriously smooth — perfect for both home bakers and professional pastry chefs.
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract (or 1 vanilla pod, split and seeds scraped)
- 2 tbsp unsalted butter
Instructions
- Heat Milk:
In a medium saucepan, heat milk and vanilla (extract or seeds/pod) over medium heat until it just begins to simmer. Remove from heat. - Mix Yolks and Sugar:
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and slightly pale. - Temper Eggs:
Slowly pour hot milk into the egg mixture while whisking constantly to prevent curdling. - Cook Custard:
Return mixture to saucepan. Cook over medium heat, whisking constantly, until thickened and smooth (about 3–5 minutes). - Add Butter:
Remove from heat and stir in butter until fully incorporated for a glossy finish. - Cool:
Transfer to a bowl, cover with plastic wrap directly on the surface to prevent skin from forming. Chill in refrigerator until ready to use. - Use or Store:
Use as a filling for tarts, cakes, or pastries. Keeps refrigerated up to 3 days.
Extra Sections
Tips for Perfection
- Always whisk continuously to avoid lumps.
- Strain through a fine sieve for ultra-smooth texture.
- For chocolate pastry cream, melt 2–3 tbsp of chocolate into the cream after cooking.
Serving Suggestions
- Fill cream puffs, éclairs, or fruit tarts.
- Layer in trifles or parfaits with fresh berries.
- Serve as a standalone dessert with a sprinkle of cocoa or cinnamon.
Storage
- Store in an airtight container in the fridge up to 3 days.
- Bring to room temperature and whisk briefly before use if needed.
Silky Italian Pastry Cream
Velvety and smooth Italian custard cream, perfect for filling tarts, pastries, and desserts.
Ingredients
Equipment
Method
- Heat milk and vanilla in a saucepan until just simmering. Remove from heat.
- Whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly temper eggs by pouring hot milk into yolks while whisking constantly.
- Return mixture to saucepan and cook over medium heat, whisking, until thickened.
- Stir in butter until smooth and glossy.
- Cover surface with plastic wrap and chill until ready to use.
- Use as a filling for pastries, tarts, or desserts.
Notes
For extra smooth cream, strain through a fine sieve after cooking. Keeps in fridge up to 3 days.
