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–+ servings
Crema pasticcera ricetta.

Crema Pasticcera (Italian pastry cream)

Mari Avalos
This classic Italian pastry cream is a staple in baking, known for its smooth, velvety texture and rich, sweet flavor. Infused with vanilla, it adds a delicate aroma and a luscious touch to countless desserts.
2.5 cups
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes

Ingredients
 

  • 2 ¼ cups whole milk
  • 4 large egg yolks
  • ½ cup white sugar
  • 4 Tablespoons all-purpose flour
  • seeds from a vanilla pod (or 1 teaspoon of vanilla extract)

Instructions
 

  • Pour the milk into a saucepan. Slice the vanilla pod lengthwise and, using the tip of a knife, scrape out the tiny seeds directly into the milk.
  • Heat the milk over medium heat, but don’t let it come to a boil—just warm it up, then set it aside.
  • In a separate large saucepan, whisk together the egg yolks, sugar, and flour until the mixture is smooth and free of lumps.
  • Slowly pour the warm milk into the egg mixture, whisking constantly to keep everything silky and well combined.
  • Place the saucepan over medium heat and cook for about 5 minutes, stirring the whole time. Then, lower the heat and continue cooking for another 4-5 minutes, stirring constantly, until the cream thickens and coats the back of a spoon.
  • Once it reaches the perfect custard-like consistency, remove it from the heat and let it cool to room temperature. Stir every now and then to prevent a skin from forming on top.
  • You can use it right away or store it for later!

Tips & Notes

  • Don’t let the milk get too hot, or you’ll end up with scrambled eggs instead of silky pastry cream. Nobody wants that!
  • The secret to the smoothest, creamiest crema pasticcera? Keep whisking! Seriously, don’t stop.
  • If lumps still sneak in (it happens!), give it a quick blend, then cook for another couple of minutes to bring it back to life.
  • Store your crema pasticcera in an airtight container in the fridge for up to 3 days, or freeze it for 4-6 weeks if you need to save it for later!
  • Add lemon peel to the milk for a citrusy touch.

Nutrition

Serving: 1 cupCalories: 417kcalCarbohydrates: 60gProtein: 13gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 320mgSodium: 97mgPotassium: 373mgFiber: 0.3gSugar: 51gVitamin A: 748IUCalcium: 307mgIron: 1mg