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Crema Pasticcera - Italian Pastry Cream
5 from 3 votes

Crema Pasticcera - Italian Pastry Cream

The best crema pasticcera recipe! Make a smooth Italian pastry cream, perfect for filling tarts, cakes, pastries, and other Italian desserts.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 12
Calories: 116 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 6 egg medium, yolks
  • 160 g sugar
  • 1 vanilla bean or 1 tablespoon pure vanilla extract
  • 30 g cornflour
  • 500 ml whole milk fresh

Instructions

    Cup of Yum
  1. Whisk the egg yolks with sugar and vanilla for about 2 minutes, until you get a light, fluffy mixture.
  2. Slowly incorporate sifted cornflour into the egg mixture, and whisk until it’s fluffy, smooth and well combined, about 2 minutes.
  3. Heat the milk over low heat until you see the first bubbles, then remove the pan immediately from the heat.
  4. Drop the egg mixture gently over the hot milk and return the pan over low heat. Do not stir.
  5. 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).
  6. In about 30 seconds milk bubbles will pierce the surface of the egg mixture and it will slowly incorporate it.
  7. 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.
  8. While you whisk, the mixture will almost immediately turn into pastry cream. It should be thick, creamy and smooth.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 116

% 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.