Crema Pasticcera - Italian Pastry Cream
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5.0
3 reviews
Excellent
Crema Pasticcera - Italian Pastry Cream
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The best crema pasticcera recipe! Make a smooth Italian pastry cream, perfect for filling tarts, cakes, pastries, and other Italian desserts.
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Ingredients
- 6 medium egg yolks
- 160 g sugar
- 1 vanilla bean or 1 tablespoon pure vanilla extract
- 30 g cornflour
- 500 ml fresh whole milk
Instructions
- Whisk the egg yolks with sugar and vanilla for about 2 minutes, until you get a light, fluffy mixture.
- Slowly incorporate sifted cornflour into the egg mixture, and whisk until it’s fluffy, smooth and well combined, about 2 minutes.
- Heat the milk over low heat until you see the first bubbles, then remove the pan immediately from the heat.
- Drop the egg mixture gently over the hot milk and return the pan over low heat. Do not stir.
- Wait a few seconds, the egg mixture will float over the milk surface (because the whipped mixture has incorporated enough air to remain on the surface).
- In about 30 seconds milk bubbles will pierce the surface of the egg mixture and it will slowly incorporate it.
- When most of the surface is covered with milk, turn the heat off, take the pan away from the heat, and immediately whisk the mixture vigorously for about 30 seconds.
- While you whisk, the mixture will almost immediately turn into pastry cream. It should be thick, creamy and smooth.
- Transfer your crema pasticcera into a ceramic or glass casserole dish or a baking pan, and cover with plastic wrap, making sure it touches the surface of the cream.
- Once cooled down, the crema pasticcera has a thick smooth texture and holds its shape, and it’s ready to be served or used in other dessert recipes.
Notes
- If you use flour instead of cornflour, you need to cook the cream for a few minutes, bringing it over 85° C, stirring constantly to prevent it from sticking.
- Remember to remove the egg and milk mixture immediately from the heat right before you whisk the cream, to avoid overcooking the mixture.
- If the mixture still appears unstructured, move away from the heat anyway, whisk quickly and place it again on the stove for a few seconds on very low heat.
- Using a baking dish to cool down the cream will make it set faster than in a bowl.
- Cover the prepared pastry cream with plastic wrap making sure it adheres perfectly to the surface of the cream, to prevent a thin crust from forming over the surface.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
102mg
(34%)
Sodium
23mg
(1%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
197IU
(4%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 23mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 197IU | 4% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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