Description
Crema Pasticcera, or Italian pastry cream, is a smooth and luscious custard perfect for filling tarts, éclairs, cream puffs, or layer cakes. This vanilla-flavored cream is thickened with cornstarch and enriched with egg yolks and butter for a rich texture that sets beautifully when chilled. Its classic preparation involves gently heating milk with vanilla and tempering the eggs to avoid curdling, resulting in a velvety dessert cream that is a staple in Italian baking.
Ingredients
Scale
Ingredients
- 2 cups whole milk
- 1 teaspoon vanilla extract or 1/2 vanilla bean (split and scraped)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1 tablespoon unsalted butter (optional, for added richness)
Instructions
- Heat the milk and vanilla: In a medium saucepan, heat the whole milk along with the vanilla extract or the seeds from the vanilla bean over medium heat until it just begins to steam. Do not allow it to boil, as that can affect the texture of the pastry cream.
- Whisk the egg yolks mixture: While the milk heats, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a separate bowl until the mixture is pale, smooth, and fully combined. This will ensure a creamy texture and prevent lumps.
- Temper the eggs: Slowly pour the hot milk into the egg yolk mixture while whisking constantly. This gradual process prevents the eggs from cooking too quickly and curdling.
- Cook the custard: Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and reaches a gentle boil—this should take roughly 5 to 7 minutes. The cream should become thick and smooth.
- Add butter and cool: Remove the saucepan from heat, and if desired, stir in the unsalted butter for extra richness and shine. Pour the pastry cream into a bowl and cover with plastic wrap pressed directly onto the surface to avoid a skin forming.
- Chill the cream: Let the pastry cream cool at room temperature for 15 to 20 minutes, then refrigerate it for at least 2 hours until fully chilled and set. Before using, give it a good stir to restore its consistency.
Notes
- Use this pastry cream as a luscious filling for tarts, éclairs, cream puffs, or layered cakes.
- For a fresh citrus aroma, add lemon or orange zest to the milk while heating.
- This pastry cream can be stored covered in the refrigerator for up to 3 days.
