Description
Crema Pasticcera is a classic Italian pastry cream made with milk, egg yolks, sugar, and vanilla, used as a filling for cakes, tarts, and pastries.
Ingredients
- 500 ml whole milk
- 4 large egg yolks
- 100 g granulated sugar
- 40 g cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1 strip lemon peel (optional)
Instructions
- In a saucepan, heat the milk with vanilla and lemon peel (if using) until just below boiling. Remove from heat and discard lemon peel.
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Add cornstarch to the egg mixture and whisk until smooth.
- Slowly pour the warm milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly.
- Cook until the cream thickens and comes to a gentle boil.
- Remove from heat and transfer to a bowl.
- Cover with plastic wrap directly on the surface to prevent skin from forming.
- Let cool completely before using.
Notes
- Continuous whisking prevents lumps from forming.
- For a richer cream, replace part of the milk with heavy cream.
- Crema Pasticcera can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian