Introduction
Crema Pasticcera is a cornerstone of Italian pastry, known for its smooth texture, rich flavor, and incredible versatility. This classic Italian pastry cream is used as a filling for cakes, tarts, éclairs, cream puffs, and traditional desserts such as crostata and millefoglie. Despite its elegant reputation, crema pasticcera is surprisingly simple to prepare with just a handful of pantry staples. I remember the first time I made it at home, I was struck by how quickly it came together and how much better it tasted than store-bought custards. The key lies in gentle heat, constant whisking, and patience. When done correctly, the result is a velvety cream with a balanced sweetness and a pronounced vanilla aroma. Whether you are an experienced baker or just starting out, mastering crema pasticcera opens the door to countless classic and modern dessert creations.
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Crema Pasticcera – Classic Italian Pastry Cream Recipe (Smooth & Silky)
- Total Time: 20 minutes
- Yield: 2 cups
- Diet: Vegetarian
Description
Crema Pasticcera is a classic Italian pastry cream made with milk, egg yolks, sugar, and vanilla, resulting in a smooth, rich custard perfect for filling cakes, pastries, tarts, and desserts.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1 tbsp unsalted butter (optional)
Instructions
- In a medium saucepan, heat the milk over medium heat until warm but not boiling.
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Whisk in cornstarch until smooth and lump-free.
- Slowly pour the warm milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously.
- Cook until the cream thickens and just begins to bubble.
- Remove from heat and stir in vanilla extract and butter if using.
- Transfer to a bowl, cover with plastic wrap directly on the surface, and let cool.
- Refrigerate until ready to use.
Notes
- Whisk constantly to prevent lumps.
- Covering the surface prevents a skin from forming.
- Can be flavored with lemon or orange zest.
- Keeps refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Why You’ll Love This Recipe
This crema pasticcera is rich, smooth, and authentic. It has a perfectly balanced sweetness, a luxurious mouthfeel, and a stable consistency that works beautifully in layered desserts. It is easy to prepare, requires no special equipment, and can be customized in multiple ways.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Whole milk
Whole milk forms the base of the pastry cream, providing richness and a smooth, creamy texture.
Egg yolks
Egg yolks give the cream its signature thickness, color, and luxurious mouthfeel.
Granulated sugar
Granulated sugar sweetens the cream and helps stabilize the egg yolks during cooking.
Cornstarch
Cornstarch thickens the cream gently, creating a silky consistency without heaviness.
Vanilla bean or vanilla extract
Vanilla adds warmth and depth, defining the classic flavor of crema pasticcera.
Lemon zest
Lemon zest adds a subtle freshness that balances the richness of the cream.
Directions
Begin by heating the milk in a saucepan over medium heat. If using a vanilla bean, split it lengthwise and add it to the milk along with the lemon zest. Heat until the milk is hot but not boiling, then remove from heat and allow it to infuse for a few minutes.
In a separate bowl, whisk the egg yolks and sugar together until pale and slightly thickened. Add the cornstarch and whisk until smooth and lump-free.
Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Once fully combined, return the mixture to the saucepan.
Cook over medium-low heat, whisking continuously, until the cream thickens and begins to bubble gently. Continue cooking for one additional minute to remove any starchy taste.
Remove from heat and discard the vanilla bean and lemon zest if used. Transfer the crema pasticcera to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool completely before using.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields approximately 2 cups of pastry cream. Preparation time is about 10 minutes, with a cooking time of 10 minutes. Cooling time is approximately 1 hour.
Variations and Customizations
Crema pasticcera is highly adaptable and can be flavored in many ways. For a chocolate version, whisk melted dark chocolate into the hot cream after cooking. Coffee or espresso powder can be added to the milk for a mocha-style pastry cream.
For a lighter texture, fold whipped cream into cooled crema pasticcera to create a diplomat cream. Orange zest can replace lemon zest for a warmer citrus note. If you prefer a richer cream, substitute part of the milk with heavy cream.
This pastry cream also works well as a base for fruit tarts, layered cakes, and filled pastries, making it an essential recipe to keep in your repertoire.
Nutrition and Dietary Info
The following nutrition information is approximate and based on one serving (¼ cup).
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 8 g |
| Saturated fat | 4 g |
| Fiber | 0 g |
| Sugar | 14 g |
| Sodium | 45 mg |
Expert Tips & Customizations
Whisk constantly
Continuous whisking prevents lumps and ensures a smooth texture.
Control the heat
Low to medium heat avoids curdling and scorching.
Cover while cooling
Plastic wrap directly on the surface prevents skin formation.
Strain if needed
For ultra-smooth cream, strain through a fine sieve.
Use fresh eggs
Fresh yolks improve flavor and color.
Storage/reheating
Store crema pasticcera in an airtight container in the refrigerator for up to three days. Stir gently before use. Reheating is not recommended, as it may affect texture.
FAQs
What is crema pasticcera used for?
It is used as a filling for pastries, cakes, tarts, and desserts.
Can I make it ahead of time?
Yes, it can be prepared up to two days in advance.
Why is my cream lumpy?
This usually happens if the heat is too high or whisking was insufficient.
Can I freeze pastry cream?
Freezing is not recommended due to texture changes.
Can I use flour instead of cornstarch?
Yes, but cornstarch yields a smoother result.
Is lemon flavor strong?
No, it is very subtle and balances richness.
Can I make it dairy-free?
It is possible using plant-based milk, but texture may vary.
How thick should it be?
It should coat the back of a spoon smoothly.
Conclusion
Crema Pasticcera is a timeless Italian pastry cream that brings elegance and versatility to countless desserts. With its smooth texture, balanced sweetness, and classic flavor, this recipe is a foundational skill for any home baker. Once mastered, it becomes an essential component for creating both traditional and modern pastries with confidence.
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