INTRODUCTION
Crema Pasticcera, or Italian pastry cream, is a smooth, rich custard. It is a basic part of many Italian desserts. You can use it in tarts, cakes, and cream puffs. This cream tastes like vanilla and butter and has a soft, thick texture. It is easy to make with a few simple steps. If you like coffee with sweets, try it with a warm drink like this cozy coffee manga recipe to sip while you read. The cream holds well and makes many desserts better.
WHY YOU WILL LOVE THIS RECIPE
You will love this Crema Pasticcera recipe because it is:
- Simple and clear. The steps are easy to follow.
- Fast to make. You can have cream ready in about 30 minutes plus chill time.
- Versatile. Use it in many desserts or eat it by the spoon.
- Smooth and rich. It has a silky texture and a mild vanilla flavor.
- Made with common ingredients you likely have at home.
This cream is a great base. Once you learn it, you can change the flavor and use it in many treats.
HOW TO MAKE Crema Pasticcera Recipe (Italian Pastry Cream)
To make Crema Pasticcera, you warm most of the milk and cream with sugar. You mix the egg yolks with flour and cornstarch and the rest of the milk. You then temper the egg mix with hot milk so the eggs do not scramble. After that, you cook the mix until it thickens and becomes a custard. Strain it, add butter and vanilla, and cool it quickly. The result is a smooth and thick pastry cream that is ready to fill pastries or to use in other desserts.
EQUIPMENT NEEDED
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Rubber spatula or wooden spoon
- Plastic wrap
- Measuring cups and spoons
- Ice bath (large bowl with ice and water) or a bowl that fits ice
Ingredients You’ll Need :
1 cup milk, divided (preferably whole or 2 percent), 1 cup heavy whipping cream, 2/3 cup granulated sugar, 5 large egg yolks, room temperature, 1/2 tablespoon all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons salted butter, 1/2 teaspoon vanilla extract
STEP-BY-STEP INSTRUCTIONS :
In a medium saucepan, combine 1/2 cup milk, heavy cream, and sugar. Cook over medium heat until steaming, about 4-5 minutes. In a separate bowl, whisk egg yolks, flour, and cornstarch with the remaining milk until smooth. Temper the eggs by adding a few tablespoons of the hot milk mixture, then strain it back into the saucepan. Cook until it simmers, stirring constantly, about 5 minutes. Strain the custard into a bowl over ice, stir in butter and vanilla, and refrigerate with plastic wrap pressed against the surface until cool, about 2-3 hours.
HOW TO SERVE Crema Pasticcera Recipe (Italian Pastry Cream)
You can serve this pastry cream in many ways. Spoon it into fresh fruit cups for a quick dessert. Fill small tart shells or cream puffs. Spread it between cake layers for a soft, creamy filling. For a simple treat, spread a layer over biscuits or crackers. The cream also pairs well with coffee desserts — it is lovely with a rich espresso such as this Nescafe Gold espresso recipe for a strong, fragrant match.
STORAGE & FREEZING : Crema Pasticcera Recipe (Italian Pastry Cream)
Store the pastry cream in an airtight container in the fridge. It will keep well for 3 to 4 days. Press plastic wrap directly over the surface before sealing to stop a skin from forming. Do not freeze cream in a normal container; freezing changes the texture and it can become grainy when thawed. If you must freeze, freeze the filled pastry (for example, a tart) rather than the cream alone, and accept some change in texture.
SERVING SUGGESTIONS
- As a filling for fruit tarts with berries or sliced stone fruit.
- Between cake layers with a thin layer of jam for added brightness.
- In cream puffs, eclairs, or cannoli shells.
- Warm a small spoonful and drizzle over pancakes or waffles.
- Serve chilled in small cups with a dusting of cocoa or cinnamon on top.
VARIATIONS
- Chocolate Pastry Cream: Stir 2 to 3 tablespoons of cocoa powder into the dry mix or melt 2 ounces of dark chocolate into the hot cream.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the hot milk for a bright flavor.
- Coffee Cream: Dissolve 1 tablespoon of instant espresso in the hot milk for a coffee flavor.
- Almond or Hazelnut: Add 1/2 teaspoon of almond extract or fold in 1 tablespoon of finely ground nuts.
- Lighter Version: Replace half the cream with milk and lower the butter to 1 tablespoon. It will be less rich but still tasty.
These swaps keep the same method. Change only the flavor bits, not the cooking steps.
FAQs
Q: Can I use whole milk only instead of cream?
A: Yes. You can use all whole milk. The cream makes it richer, but whole milk will work. The texture will be a bit lighter.
Q: Why did my cream get lumps?
A: Lumps can form if the eggs cooked too fast or the mix was not whisked well. Always whisk well and strain the custard at the end to remove lumps.
Q: Can I use cornstarch alone without flour?
A: Yes. You can use cornstarch alone. It will thicken well. The small amount of flour adds a little body but is not needed.
Q: Can I make this with whole eggs instead of only yolks?
A: Using whole eggs will change the texture and make it less silky. It will also set firmer. You can, but yolks give the best, rich cream.
Q: How long does it take to cool before use?
A: It needs about 2 to 3 hours in the fridge to chill and set fully. You can speed it with a shallow pan over an ice bath, then chill.
Q: Is it safe to eat after cooling at room temperature?
A: No. Cream contains egg yolks and should be cooled in the fridge. Do not leave it at room temp for more than 2 hours.
MAKE-AHEAD TIPS FOR Crema Pasticcera Recipe (Italian Pastry Cream)
- Make it a day ahead. Chill it well then fill your pastries the next day. The flavor gets better overnight.
- Press plastic wrap directly on the surface while it cools to stop a skin. Then seal the container.
- If you need the cream quickly, cool it in a shallow pan over ice, stirring often. Move to the fridge once it is cool to the touch.
- For party prep, make the cream and keep it chilled. Fill shells or tarts a few hours before serving for best texture.
- If the cream firms too much when chilled, whisk it gently to loosen before piping or spreading.
Use these tips and small changes to fit the cream into your meal plan or party prep. For more simple cooking ideas, check this collection of cooking recipes that pairs well with many desserts.
Crema Pasticcera
Ingredients
Method
- In a medium saucepan, combine 1/2 cup milk, heavy cream, and sugar. Cook over medium heat until steaming, about 4-5 minutes.
- In a separate bowl, whisk egg yolks, flour, and cornstarch with the remaining milk until smooth.
- Temper the eggs by adding a few tablespoons of the hot milk mixture, then strain it back into the saucepan.
- Cook until it simmers, stirring constantly, about 5 minutes.
- Strain the custard into a bowl over ice, stir in butter and vanilla, and refrigerate with plastic wrap pressed against the surface until cool, about 2-3 hours.