Crema Pasticcera Italian Custard
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5.0
18 reviews
Excellent
Crema Pasticcera Italian Custard
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Make perfect Italian pastry custard every time! This thick, rich, smooth and creamy custard is a perfect filling for croissants, profiteroles, pandoro, tarts and many other pastries.
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Ingredients
- 500 grams whole milk 2 cups
- 1 teaspoon vanilla or 1 vanilla pod*
- ½ tablespoon finely grated lemon zest unwaxed lemon
- 5 large egg yolks room temperature
- 120 grams sugar ½ cup
- 40 grams rice flour or cornstarch/cornflour ⅓ cup
Instructions
- Place a medium size glass bowl in the freezer to chill.
- In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
- Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
- Pour the warmed milk slowly into the egg mixture** stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
- Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.
Notes
- This is a great make ahead recipe as the custard tastes even better after resting.
- Use whole milk and fresh eggs for best results.
- Do not overheat the milk, just heat till you see steam rising. If it is too hot it will scramble the eggs.
- Zest half a lemon using a microplane or grater, taking care not to grate the bitter white pith.
- *If using a vanilla pod, scrape out the seeds and add the pod and seeds to the milk.
- Variations - instead of lemon and vanilla, add 1 teaspoon almond extract, 1 tablespoon orange zest, or ¼ cup unsweetened cocoa powder.
- Instead of rice flour, you could use the same amount of cornstarch/cornflour or potato starch/potato flour.
- **Pour the warmed milk slowly into the egg mixture while whisking, to temper the eggs and prevent them from scrambling.
- Cover with plastic film, laying it directly on top of the custard so it doesn't form a skin, and store in the fridge for up to 3 days.
- Straight out of the fridge, the custard will be firm so before using, whisk the custard to a soft and smooth consistency.
Nutrition Information
Show Details
Serving
100100 grams
Calories
2kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
1mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 750g
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Serving | 100100 grams | |
| Calories | 2kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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