This Crema Pasticcera is a classic Italian pastry cream that’s rich, creamy, and bursting with flavor. It’s the perfect filling for cannoli, éclairs, tarts, or simply enjoyed on its own with fresh berries. Silky smooth and delicately sweet, this recipe is a staple in Italian baking and sure to impress with its luxurious texture.
Prep Time
- 10 minutes
Cook Time
- 15–20 minutes
Chill Time
- 1 hour
Total Time
- 1 hour 30 minutes
Servings
- About 2 cups (enough for 6–8 servings)
Ingredients
- 1 cup milk
- 1 cup heavy whipping cream
- 2/3 cup granulated sugar
- 5 large egg yolks, room temperature
- ½ tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons salted butter
- ½ teaspoon vanilla extract
Instructions
Step 1: Heat the Milk and Cream
- In a medium saucepan over medium heat, combine the milk and heavy whipping cream. Warm the mixture until small bubbles form around the edges, but do not let it boil. Remove from heat and set aside.
Step 2: Whisk the Egg Yolks and Sugar
- In a separate mixing bowl, whisk together the egg yolks and granulated sugar until pale yellow and slightly thickened. This should take about 2–3 minutes of vigorous whisking.
Step 3: Add the Flour and Cornstarch
- Sift the all-purpose flour and cornstarch into the egg yolk mixture. Whisk until smooth and free of lumps.
Step 4: Temper the Egg Mixture
- Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and ensures a smooth custard.
- Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
Step 5: Cook the Custard
- Return the saucepan to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 5–7 minutes. The custard is ready when it coats the back of a spoon and holds its shape when you run your finger through it.
Step 6: Add Butter and Vanilla
- Remove the saucepan from the heat and stir in the butter until fully melted and incorporated.
- Stir in the vanilla extract for added flavor.
Step 7: Strain and Cool
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
- Place a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour or until completely chilled.
Pro Tips
- Avoid Lumps: Sifting the flour and cornstarch before adding them ensures a lump-free mixture.
- Flavor Variations: Add a pinch of lemon zest or almond extract for a unique twist.
- Storage: Store the crema pasticcera in an airtight container in the fridge for up to 3 days . Stir gently before using if it separates slightly.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 0g
- Sugar: 15g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
How to Use Crema Pasticcera
- Fill Pastries: Use as a filling for cannoli, éclairs, cream puffs, or fruit tarts.
- Layer Desserts: Layer it with cookies or sponge cake for a trifle or tiramisu-inspired dessert.
- Top Berries: Spoon it over fresh strawberries, raspberries, or sliced peaches for a simple yet elegant treat.
Why You’ll Love This Recipe
This Crema Pasticcera is the epitome of elegance and simplicity—it’s creamy, light, and perfectly balanced in sweetness. Whether you’re using it as a filling for decadent desserts or enjoying it straight from the bowl, this Italian pastry cream is versatile, easy to make, and guaranteed to elevate any dish.
Ready to master this classic Italian dessert staple? Grab your ingredients and whip up a batch of this silky-smooth pastry cream—it’s sure to become a go-to recipe for all your baking needs!
