Italian Pastry Cream (Crema Pasticcera) Recipe
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5.0
6 reviews
Excellent
Italian Pastry Cream (Crema Pasticcera) Recipe
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Crema pasticcera, pastry cream, is one of the basic ingredients used in many Italian pastries and cakes. It's the creamy, custardy filling in tarts, layer cakes, and pastries; it's also the cream filling you find in morning pastries such as cornetti (Italian-style croissants- my absolute favorite!). Here is one of my favorite recipes to enjoy this crema: Italian Crumble Cake Pastry Cream Filling (this would make a great Mother's Day dessert or Sunday dessert)
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Ingredients
- 4 medium egg yolks
- 80 g granulated sugar ½ cup
- 40 g cornstarch ⅓ cup
- ½ liter whole milk 2 cups
- ½ teaspoon vanilla bean scrape the inside of a vanilla bean pod. You can also use 1 tsp of good quality pure vanilla extract (optional substitute: almond extract)
- zest of half lemon
Instructions
- In a medium mixing bowl, whip the egg yolks and sugar with an electric mixer until light and foamy, about 5 minutes. Add the cornstarch and mix again for 1-2 minutes until smooth and combined.
- In a saucepan heat the milk on low heat. Add lemon zest and vanilla bean (or extract). Stir to combine. Now, turn heat to medium and heat milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat. Using a whisk- start adding the beaten egg, sugar, and cornstarch mixture, a little at a time into the hot milk. It’s very important to stir constantly until you achieve a unified mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. The cream must NEVER boil. In this way, you have a smooth cream without lumps and without chunks of cooked egg.
- If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back. This step is the only difficult step in the Pastry Cream recipe.
- Keep cooking on very low heat until the cream is thickened. When the cream is well thickened (it will stick to the back of a wooden spoon and not drip off), immediately pour it into a cold glass container. Important to remove the cream immediately from the hot saucepan to prevent it from cooking longer.
- While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming skin on the cream surface. Refrigerate at least 3 hours for it to set.
Notes
- Italian pastry cream will keep in the fridge for up to one week in an air tight container.
Nutrition Information
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Calories
252kcal
(13%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
210mg
(70%)
Sodium
59mg
(2%)
Potassium
214mg
(6%)
Fiber
0.1g
(0%)
Sugar
26g
(52%)
Vitamin A
468IU
(9%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 210mg | 70% |
| Sodium | 59mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 468IU | 9% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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