Italian Pastry Cream Recipe
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4.6
234 reviews
Excellent
Italian Pastry Cream Recipe
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Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.
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Ingredients
ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / PHOTOS/VIDEO)
- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
ITALIAN PASTRY CREAM WITH MILK
- 1 cup milk (divided)
- ⅓ cup sugar
- 3 large egg yolks
- ½ teaspoon vanilla
- 3 tablespoons flour (whisk in a small bowl)
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Instructions
ITALIAN PASTRY CREAM WITH MILK AND CREAM
- In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
- To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
ITALIAN PASTRY CREAM WITH MILK
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!
Notes
- With this recipe there is no need to strain it through a fine mesh strainer.
- The pastry cream will last up to 5 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.
- Never freeze pastry cream because it will never have the same creamy texture once it is thawed.
Nutrition Information
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Calories
1420kcal
(71%)
Carbohydrates
130g
(43%)
Protein
22g
(44%)
Fat
91g
(140%)
Saturated Fat
51g
(255%)
Cholesterol
1044mg
(348%)
Sodium
182mg
(8%)
Potassium
453mg
(13%)
Sugar
109g
(218%)
Vitamin A
3960IU
(79%)
Vitamin C
1.1mg
(1%)
Calcium
416mg
(42%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1420 kcal
% Daily Value*
| Calories | 1420kcal | 71% |
| Carbohydrates | 130g | 43% |
| Protein | 22g | 44% |
| Fat | 91g | 140% |
| Saturated Fat | 51g | 255% |
| Cholesterol | 1044mg | 348% |
| Sodium | 182mg | 8% |
| Potassium | 453mg | 10% |
| Sugar | 109g | 218% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 416mg | 42% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
234 reviews
Excellent
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