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Silky Italian Pastry Cream

Velvety and smooth Italian custard cream, perfect for filling tarts, pastries, and desserts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Filling
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract or 1 vanilla pod
  • 2 tbsp unsalted butter

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Fine sieve

Method
 

  1. Heat milk and vanilla in a saucepan until just simmering. Remove from heat.
  2. Whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly temper eggs by pouring hot milk into yolks while whisking constantly.
  4. Return mixture to saucepan and cook over medium heat, whisking, until thickened.
  5. Stir in butter until smooth and glossy.
  6. Cover surface with plastic wrap and chill until ready to use.
  7. 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.