Description
Italian Pastry Cream, or Crema Pasticcera, is a rich, smooth custard used in many classic Italian desserts, perfect for fillings, layers, or standalone treats.
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
Instructions
- In a medium saucepan, combine 1/2 cup milk and heavy whipping cream. Heat over medium until nearly simmering, then remove from heat.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Sift flour and cornstarch into the egg mixture, whisking until smooth.
- Gradually pour the warm milk mixture into the egg mixture while whisking constantly.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously until thickened, about 10 minutes.
- Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Pour into a bowl, press plastic wrap directly on the surface, cool to room temperature, and refrigerate until chilled.
Notes
- For a lighter custard, use 1/2 cup sugar instead of 2/3 cup.
- Infuse with citrus zest, liqueurs, or coffee for flavor variations.
- Do not freeze; it affects texture.
- Strain after cooking for extra smoothness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 18g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 145mg
