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Crema Pasticcera

A smooth and rich Italian pastry cream that is a versatile base for many desserts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 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

Method
 

Preparation
  1. In a medium saucepan, combine 1/2 cup milk, heavy cream, and sugar. Cook over medium heat until steaming, about 4-5 minutes.
  2. In a separate bowl, whisk egg yolks, flour, and cornstarch with the remaining milk until smooth.
  3. Temper the eggs by adding a few tablespoons of the hot milk mixture, then strain it back into the saucepan.
  4. Cook until it simmers, stirring constantly, about 5 minutes.
  5. 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.

Notes

Store the pastry cream in an airtight container in the fridge for 3 to 4 days. Press plastic wrap directly over the surface to stop a skin from forming. Do not freeze cream alone; if necessary, freeze filled pastries instead.