Crema Pasticcera Recipe (Italian Pastry Cream)
If you’ve ever bitten into a cream-filled pastry and felt like you were transported straight to a little café in Italy, then trust me—you’re about to fall head over heels for this recipe. Crema pasticcera, also known as Italian pastry cream, is the luscious, silky filling that dreams are made of. It’s rich, velvety, and oh-so-decadent. Whether you’re layering it in a cake, stuffing it into donuts, or simply enjoying it by the spoonful (no judgment here), this is the kind of recipe that makes you feel like a pastry chef in your own kitchen.
Why You’ll Love Crema Pasticcera
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Use it in cakes, tarts, éclairs, or even enjoy it as a standalone dessert with a few berries on top. It’s like the little black dress of pastry creams—goes with everything.
Budget-Friendly: Made with basic pantry staples you probably already have at home.
Quick and Easy: A few simple steps and you’re there—no fancy equipment needed.
Customizable: Want a citrusy twist? Add lemon zest. Feeling fancy? Infuse it with vanilla bean or espresso.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Crema Pasticcera
Here’s the magic of this cream—it’s made with just a handful of staples, but the flavor is pure elegance. Let’s break it down:
Egg Yolks: These give the cream its rich texture and beautiful golden color.
Granulated Sugar: For that sweet, satisfying flavor that pairs so beautifully with the vanilla.
Whole Milk: The base of the cream—rich, creamy, and smooth.
Cornstarch: This helps thicken the mixture without making it too heavy.
Vanilla Extract: Or use a vanilla bean for an even more aromatic experience. This is what gives crema pasticcera its signature flavor.
Butter: Optional, but it adds a glossy finish and a little extra silkiness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need for oven action here, but get your saucepan and whisk ready—this is a stovetop love story.
Combine Ingredients: In a bowl, whisk together egg yolks and sugar until the mixture becomes pale and fluffy. Then stir in the cornstarch until smooth.
Prepare Your Cooking Vessel: Pour the milk into a medium saucepan and heat it gently until it’s just about to simmer—don’t let it boil.
Assemble the Dish: Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from scrambling. Then pour everything back into the saucepan.
Cook to Perfection: Cook over medium heat, stirring constantly until the cream thickens. This is where the magic happens—watch it transform into something luscious and smooth.
Finishing Touches: Once thickened, remove from heat. Stir in the vanilla and butter (if using), then transfer the cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Serve and Enjoy: Chill it for at least a couple of hours, then use it however your heart desires—or sneak a spoonful right away. We won’t tell.
Nutrition Facts:
Servings: 6
Calories per serving: 180
(put them as notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Crema Pasticcera
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Spoon it into tart shells and top with fresh berries.
- Layer it between sponge cake for a heavenly trifle.
- Pipe it into cream puffs or eclairs for a classic treat.
- Serve in little cups with crushed cookies and shaved chocolate.
- Add a swirl of jam or fruit puree for a pop of flavor.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Always temper the eggs slowly with the hot milk—this prevents curdling.
- Strain the final cream through a sieve for an ultra-smooth finish.
- Want a thicker cream for filling pastries? Use a bit more cornstarch.
- Chill it well before using in desserts for the best texture.
- Store it in an airtight container in the fridge for up to 3 days.
FAQ’s
1. Can I make crema pasticcera in advance?
Yes, it actually improves in flavor if you let it sit for a few hours or overnight.
2. Can I use a dairy-free milk?
Yes, but whole milk gives the creamiest result. Almond or oat milk work well if you’re avoiding dairy.
3. How do I prevent lumps in the cream?
Whisk constantly while heating and strain at the end for the smoothest texture.
4. Can I freeze crema pasticcera?
Not recommended—freezing can alter the texture and make it watery.
5. What’s the difference between pastry cream and custard?
Pastry cream is thicker and usually contains cornstarch, while custard is often looser and used in different desserts.
6. Can I flavor this with chocolate or coffee?
Absolutely! Stir in melted chocolate or espresso at the end for a delicious variation.
7. Why is my pastry cream too thick or rubbery?
Overcooking or too much cornstarch can cause that—stick to the timing and ratio in the recipe card.
8. Can I use this to fill cakes?
Yes! It’s perfect between cake layers or in a sponge roll.
9. What if I don’t have cornstarch?
You can use flour, but it may not be as silky. Arrowroot is another alternative.
10. How long can it stay in the fridge?
Up to 3 days, tightly covered with plastic wrap touching the surface.
Conclusion
Crema pasticcera is one of those magical, humble recipes that transforms everyday ingredients into something truly luxurious. It’s rich without being heavy, sweet without being overpowering, and incredibly versatile. Whether you’re going classic or putting your own spin on it, this Italian pastry cream is going to become your go-to dessert secret weapon. Now go ahead—grab that spoon. You deserve it.
PrintCrema Pasticcera Recipe (Italian Pastry Cream)
Crema Pasticcera, or Italian Pastry Cream, is a rich and creamy custard used in various Italian desserts. It’s perfect for filling pastries like cornetti, cream puffs, and tarts, or as a delicious layer in cakes.
- Prep Time: 10min
- Cook Time: 10min
- Total Time: 20min
- Yield: 2cups
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
– 2 cups (500ml) whole milk
– 4 large egg yolks
– 1/2 cup (100g) granulated sugar
– 1/4 cup (30g) cornstarch
– 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
– Pinch of salt
– Optional: Peel of half a lemon for added flavor
Instructions
1. In a medium saucepan, heat the milk and lemon peel (if using) over medium heat until it is almost boiling. Remove from heat and set aside.
2. In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes light and fluffy.
3. Sift the cornstarch and salt into the egg mixture and whisk until smooth and fully incorporated.
4. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon or whisk.
6. Continue cooking until the cream thickens to a custard-like consistency, about 5-7 minutes.
7. Remove from heat and stir in the vanilla extract or vanilla bean seeds.
8. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
9. Allow the cream to cool to room temperature, then refrigerate until chilled and set.
Notes
– For a richer flavor, you can substitute half of the milk with heavy cream.
– Ensure continuous stirring while cooking to prevent lumps and achieve a smooth texture.
– The addition of lemon peel infuses a subtle citrus aroma, enhancing the overall flavor of the cream.
– Crema Pasticcera can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2tbsp
- Calories: 60kcal
- Sugar: 8g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg
