Italian Pastry Cream - Crema Pasticcera
User Reviews
5
Italian Pastry Cream - Crema Pasticcera
Description
Crema Pasticcera is prepared by warming milk infused with vanilla, then whisking it gradually into a mixture of egg yolks, sugar, and cornstarch. The combined mixture is cooked gently over medium-low heat while stirring constantly until it thickens to a pudding-like consistency. This controlled heating prevents curdling or lumps. Once thick, it’s chilled with plastic wrap pressed on the surface to avoid skin formation.
The pastry cream’s texture is smooth and velvety, making it suitable for filling cakes, tarts, and pastries. Using full-fat milk ensures a richer mouthfeel and faster thickening, while alternative vanilla forms can substitute for vanilla paste depending on availability.
The cream keeps well in the fridge for several days but is not recommended for freezing due to texture changes. It requires careful heating and cooling steps to maintain its quality, with whisking used to smooth any lumps that may form during cooking.
Ingredients
- 5 egg large eggs, yolk
- ⅓ cup sugar (70g)
- ¼ cup cornstarch Cornflour in the UK (30g)
- 2.5 cups milk 590ml, full-fat
- ½ tsp vanilla paste * see notes
Instructions
- Warm the milk and vanilla in a saucepan then set aside.
- Mix the egg yolks and sugar together until combined then add the cornstarch and mix it thoroughly.
- Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.
- Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a medium-low heat.
- Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes). If you find it isn't thickening turn the heat up but keep stirring to avoid scrambling the eggs (use a whisk to get rid of any small lumps if needed).
- Once thickened, pour the pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin forming.
- Let the mixture cool then place in the fridge until ready to use.
Notes
- Vanilla paste can be substituted with a scraped vanilla pod or vanilla extract for flavor variation.
- Warm the milk to just warm before mixing to prevent the eggs from scrambling during combining.
- Cook on low heat and stir constantly to achieve a smooth thickening without lumps or curdling.
- Cover the cream with plastic wrap pressed directly on its surface as it cools to prevent a skin from forming.
- Full-fat milk provides the best texture and quicker thickening; semi-skimmed can be used but will take longer.
- Chilled pastry cream keeps up to 4-5 days refrigerated but is not suitable for freezing due to risk of splitting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings (around 700g)
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 21mg | 1% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 152IU | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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