Description
This silky-smooth Crema Pasticcera is the heart of so many Italian desserts—rich, velvety, and just sweet enough. Use it in tarts, layer cakes, filled pastries, or enjoy it by the spoonful. #CremaPasticcera #ItalianPastryCream #CustardFilling
Ingredients
Scale
Dairy Base
- 1 cup whole or 2% milk, divided
- 1 cup heavy whipping cream
Sweeteners
- 2/3 cup granulated sugar (for a lightly sweet version, use 1/2 cup)
Egg Mixture
- 5 large egg yolks, room temperature
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cornstarch
Finishers
- 2 tablespoons salted butter
- 1/2 teaspoon vanilla extract
Instructions
- Heat milk and sugar: In a medium saucepan, whisk together 1/2 cup of the milk, the heavy cream, and the sugar. Heat over medium heat, stirring constantly, until the mixture steams and is just about to boil (4–5 minutes). Remove from heat and set aside.
- Whisk egg mixture: In a large bowl, whisk the egg yolks, flour, and cornstarch with the remaining 1/2 cup of milk until smooth and lump-free.
- Temper the eggs: To avoid scrambling the yolks, whisk a few tablespoons of the hot milk mixture into the egg mixture. Stir constantly to combine.
- Strain and combine: Pour the tempered egg mixture through a fine mesh sieve into the saucepan with the hot milk, whisking to fully incorporate.
- Cook until thick: Return the pan to medium heat and cook, stirring constantly, until the mixture comes to a simmer—about 5 minutes. Let it simmer for 1 minute until thickened.
- Cool quickly: Immediately strain the pastry cream through a fine mesh strainer into a clean bowl set over an ice bath to stop the cooking.
- Add butter and vanilla: Stir in the butter and vanilla extract until fully melted and incorporated.
- Chill: Press plastic wrap directly against the surface of the custard (to prevent a skin) and refrigerate until completely cooled, about 2–3 hours.
- Store: Keep in an airtight container in the refrigerator and use within 5 days.
Notes
- Use this custard in fruit tarts, cream puffs, éclairs, layer cakes, or as a filling for croissants.
- Always strain your custard—it ensures a perfectly smooth texture every time.
- For a citrus twist, add lemon zest with the vanilla.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 13g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 110mg