Crema Pasticcera Recipe (Italian Pastry Cream)

4.80 stars from 5 reviews

Crema Pasticcera Recipe (Italian Pastry Cream)

Crema Pasticcera is a decadent Italian pastry cream with a hint of vanilla. This recipe makes the perfect topping for pastries and cakes!

Author: Donna Elick

Servings: makes about 3 cups

Prep Time15

Cook Time10

Total Time25

Ingredients

1 cup milk divided (preferably whole or 2%)
1 cup heavy whipping cream
2/3 cup granulated sugar for a lightly sweet custard, only add 1/2 cup sugar
5 large egg yolks 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, whisk to combine ½ cup milk, 1 cup heavy cream and sugar.
Cook over medium heat, stirring constantly, until milk begins to steam and is almost boiling, 4-5 minutes. Remove from heat and set aside.
Meanwhile, in a large bowl, whisk together egg yolks, flour, and cornstarch with remaining ½ cup milk, until smooth.
To prevent the eggs from cooking, first whisk a few tablespoons of the hot milk mixture into the bowl of eggs.
Pour the tempered egg mixture through a fine mesh strainer (this will remove any lumps of cooked egg), back into the saucepan with the simmering milk. Stir to incorporate.
Cook over medium heat, stirring constantly, until mixture comes to a simmer, about 5 minutes. Simmer for one minute while mixture thickens and then remove from heat.
Strain custard through a fine mesh strainer into a metal or glass bowl set over an ice bath. Stir in the butter and vanilla extract.
Press a piece of plastic wrap against the top of the pastry cream (so it doesn't develop a skin). Refrigerate until completely cool, about 2-3 hours.
Store in a covered container in the refrigerator and use within 5 days.

Notes

This recipe is not difficult to make, but it is very important to follow the instructions for sifting, straining, and heating slowly to produce a silky, smooth pastry cream..
Adding salted butter to the finished pastry cream adds creaminess and a touch of salt (this is why our recipe doesn't call for salt. If you use unsalted butter, add 1/8 teaspoon salt to the milk and sugar mixture in step 1.
Be sure that you cook the pastry cream once it comes up to a simmer so that you have cooked the flour. You can strain the finished pastry cream through a sieve if you end up with lumps.
Pouring the hot milk into the egg mixture helps to temper the eggs and prevent them from curdling. Likewise, heat slowly.
I stir constantly to prevent the milk and/or the pastry cream from sticking and burning to the bottom of the pan. This can happen quickly and will make unsightly dark chunks in the pastry cream. If this occurs, you can try to remove the chunks with a sieve, but it may be easiest to start over.
You do not have to use heavy cream, and some recipes use only whole milk, but I like the extra richness and creaminess of using both milk and heavy cream.
Use fresh eggs and bring them to room temperature to reduce the chances of curdling.
For additional flavor, you can use a vanilla bean in addition to the vanilla extract. With the tip of a sharp knife, slice the bean from top to bottom, being careful not to cut through the bean (you just want to open it up). Scrape the “caviar” out to add with the vanilla extract. Allow the whole bean to simmer in the milk mixture. You will have the telltale specks of vanilla bean in your finished pastry cream if you use a vanilla bean.

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