Name: Italian Pastry Cream (Crema Pasticcera)
Prep time: 15 min
Cook time: 10 min
Total time: PT-489446H21M7S
Cuisine: Italian
Ingredients: 1 cup milk, divided (preferably whole or 2%); 1 cup heavy whipping cream; 2/3 cup granulated sugar; 5 large egg yolks, at room temperature; 1/2 tablespoon all-purpose flour; 2 tablespoons cornstarch; 2 tablespoons salted butter; 1/2 teaspoon vanilla extract

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Italian Pastry Cream, or Crema Pasticcera, is a rich and velvety custard that serves as the foundation for many beloved Italian desserts. From filling pastries and cakes to being enjoyed on its own, this versatile cream brings a touch of indulgence to any sweet treat. Italian Pastry Cream (Crema Pasticcera)

Why I Love This Recipe

I find this recipe to be incredibly straightforward, requiring only a handful of basic ingredients. The result is a luscious, smooth cream that elevates any dessert it’s paired with. Whether I’m making tarts, layering cakes, or simply enjoying it by the spoonful, this pastry cream never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup milk, divided (preferably whole or 2%)
1 cup heavy whipping cream
2/3 cup granulated sugar (for a lightly sweet custard, I use 1/2 cup sugar)
5 large egg yolks, at room temperature
1/2 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
1/2 teaspoon vanilla extract

Directions

In a medium saucepan, I combine 1/2 cup of milk and the heavy whipping cream. I heat the mixture over medium heat until it’s just about to simmer, then remove it from the heat.
In a separate bowl, I whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
I sift in the flour and cornstarch into the egg mixture, whisking until smooth and fully incorporated.
Slowly, I pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
I return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or whisk, until the cream thickens to a pudding-like consistency. This usually takes about 10 minutes.
Once thickened, I remove the saucepan from the heat and stir in the salted butter and vanilla extract until fully melted and combined.
I pour the pastry cream into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. I let it cool to room temperature before refrigerating until completely chilled.

Servings and Timing

This recipe yields approximately 3 cups of pastry cream, which serves about 6 people. The preparation time is around 15 minutes, with an additional 10 minutes of cooking time, totaling 25 minutes. I recommend allowing at least 2 hours for the cream to chill thoroughly before using.

Variations

I enjoy experimenting with different flavors to customize the pastry cream:

Citrus Zest: Adding lemon or orange zest infuses a fresh, zesty flavor.
Liqueurs: Incorporating a tablespoon of Limoncello or Marsala wine adds a delightful depth.
Chocolate: Stirring in melted dark chocolate creates a rich chocolate pastry cream.
Coffee: Mixing in a teaspoon of instant espresso powder offers a bold coffee kick.
Nutty Flavors: Blending in finely ground pistachios or hazelnut paste introduces a delicious nutty twist.

Storage and Reheating

I store the pastry cream in an airtight container in the refrigerator for up to 5 days. It’s important to press plastic wrap directly onto the surface to prevent a skin from forming. I do not recommend freezing the cream, as it can separate and lose its smooth texture upon thawing.

FAQs

How can I prevent lumps in my pastry cream?

I ensure to whisk continuously while cooking and strain the cream through a fine-mesh sieve after cooking to achieve a smooth consistency.

Can I use this pastry cream as a cake filling?

Absolutely! I often use it to fill cakes, pastries, and tarts. It’s also delicious when layered in trifles or served with fresh fruit.

Is it possible to make this recipe dairy-free?

Yes, I substitute the milk and cream with plant-based alternatives like almond or soy milk. However, the texture and flavor may vary slightly.

Can I make the pastry cream ahead of time?

Certainly. I often prepare it a day in advance and store it in the refrigerator until ready to use.

What should I do if my pastry cream is too thick?

If the cream becomes too thick, I gently whisk in a small amount of milk until the desired consistency is reached.

Conclusion

This Italian Pastry Cream recipe is a staple in my kitchen, offering a versatile and delectable component to a variety of desserts. Its rich, creamy texture and customizable flavors make it a go-to for both traditional and innovative sweet creations.