Italian Pastry Cream Recipe (Crema Pasticcera) Step-by-Step
Making Italian Pastry Cream, or Crema Pasticcera, isn’t as tricky as it sounds. You’ll whisk egg yolks, sugar, and cornstarch until smooth and pale yellow. Warmed milk and a bit of vanilla give it all that rich, classic flavor. While you stir the mixture on the stove, you’ll see it thicken up right before your eyes. This part feels a little like a science experiment—and yes, it tastes delicious.
Expect your kitchen to carry a warm, sweet scent as the cream comes together. Once ready, the mixture looks glossy and smooth. Spoon it into a bowl, press some plastic wrap right on top of the surface, and let it cool. In the end, you have a thick, creamy filling that is perfect for tarts, cakes, or just eating by the spoonful when no one’s watching.
The Secret to Great Crema Pasticcera: Egg Quality Matters
Let’s talk about the star ingredient in crema pasticcera, or Italian pastry cream. Sure, sugar and milk are important, but eggs are what really make this recipe shine. Fresh, high-quality eggs will give your crema pasticcera a rich yellow color and a silky, smooth texture.
If you can, find eggs from local farms or organic brands. The yolks should look bright and golden. That’s where all the flavor and color come from. Using fresh eggs also helps the cream thicken just right, so your pastry cream won’t turn out runny or bland.
Your Grocery List
- Eggs
- Whole milk
- Granulated sugar
- Cornstarch
- Vanilla bean or vanilla extract
- Unsalted butter
Techniques and Tips for Perfect Italian pastry cream
Making Italian pastry cream is all about patience and whisking. Start by heating your milk gently with a split vanilla bean or a splash of vanilla extract. In a separate bowl, whisk the egg yolks with sugar until the color lightens. Add cornstarch to help thicken the cream.
When you combine the hot milk with the egg mixture, pour slowly and whisk constantly. This keeps the eggs from scrambling. Once everything is mixed, cook over low heat and keep stirring until the cream thickens. Take your time and don’t rush. Once thick, remove from heat and stir in a little butter for extra shine and flavor.
Make It Even Better
Want to make your crema pasticcera extra special? Try infusing your milk with lemon zest or orange peel for a hint of citrus. You can also use a real vanilla bean instead of extract for a deeper flavor. If you like, fold in some whipped cream after the pastry cream cools. This makes it lighter and perfect for filling cakes or pastries. Some people even add a splash of liqueur, like limoncello, for a grown-up twist.
Drink Pairings
Italian pastry cream goes well with espresso or cappuccino. The rich creaminess balances the bitter notes of coffee. If you prefer tea, a mild black tea or chamomile is a good match. For something fancier, try it with a glass of sweet Moscato wine.
Dessert Pairings
This Italian pastry cream is a classic filling for tarts, cream puffs, and éclairs. You can also use it in trifles, layer cakes, or even serve it with fresh berries. Spread it between layers of sponge cake or spoon it over fruit for a simple dessert.
How to Store Leftovers
Store any leftover crema pasticcera in an airtight container in the fridge. Press a piece of plastic wrap directly onto the surface to keep a skin from forming. It will stay fresh for up to three days. Just give it a good stir before using again.
Prep Time
It usually takes about 10 minutes to gather and prep your ingredients.
Cook Time
Cooking the cream takes about 15 minutes on the stove.
Total Time
From start to finish, you’ll need around 25 minutes.
Servings
This recipe makes enough for about 4 to 6 servings, depending on how you use it.
Nutritional Info
Italian pastry cream is rich and sweet. A typical serving has about 200 calories, with most of the calories coming from eggs, milk, and sugar. It also has some protein from the eggs and milk.
Fun Facts
Crema pasticcera is used in many Italian desserts. It’s similar to French pastry cream and English custard. In Italy, you’ll find it in cakes, pastries, and even some holiday treats. The recipe has been around for centuries and is still a favorite in Italian bakeries.
Allergen Warnings
This recipe contains eggs, milk, and butter, so it’s not safe for people with dairy or egg allergies. It’s also not gluten-free if you use regular cornstarch, so check your labels if you need to avoid gluten.
Vegetarian or Vegan Substitutes
Crema pasticcera is naturally vegetarian, but not vegan. If you want a vegan version, try using plant-based milk like almond or oat, a vegan butter, and an egg replacer or cornstarch for thickening. Use a pinch of turmeric for that classic yellow color. The flavor will be a little different, but it’s still tasty and creamy.
Italian Pastry Cream Recipe (Crema Pasticcera)
Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- Fine mesh sieve
Ingredients
- 2 cups whole milk room temperature or cold
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch sifted
- 1 vanilla bean vanilla bean split and scraped, or 1 tsp vanilla extract
- 2 tbsp unsalted butter room temperature
Instructions
- Pour the milk into the saucepan. If you have a vanilla bean, scrape the seeds into the milk and toss in the pod too. Heat it over medium heat until it’s just about to bubble but not boiling. It’s the kind of thing where you keep watching because it can go from fine to boiling fast.
- While the milk is heating, whisk together the sugar, egg yolks, and cornstarch in a bowl until it’s smooth and a little pale. This part always feels like a mini arm workout, especially if your whisk is not the best.
- Once the milk is hot, remove the vanilla pod if you used one. Slowly pour about half the hot milk into the egg mixture while whisking constantly. This tempers the eggs so they don’t scramble. The bowl might feel warm and you might have to slow down a bit so the eggs don’t freak out.
- Pour the egg and milk mix back into the saucepan with the rest of the milk. Put it back on medium heat and whisk constantly until it thickens. This usually takes a few minutes and you’ll notice it getting thicker and starting to bubble gently. Don’t stop whisking or you’ll get lumps or burnt bits on the bottom.
- Once thickened, remove from heat and stir in the butter until melted and incorporated. The butter makes it silky. Pour the cream through a fine mesh sieve into a clean bowl to get rid of any bits that might have cooked unevenly. It’s a bit extra but worth it.
- Cover the surface of the pastry cream with plastic wrap pressed directly onto it so it doesn’t form a skin. Let it cool to room temperature then refrigerate for at least 2 hours before using. It’s better if it’s chilled overnight but sometimes that’s not happening.
Notes
This Italian style pastry cream goes great with almost ANYTHING! Have you tried it yet? Let us know how you liked it in the comments below!