Go Back
–+ servings
Bowl of Italian pastry cream (crema pasticcera) sitting on a striped dish towel. A spoon is next to the bowl.

Real Italian Pastry Cream - Crema Pasticcera

Our Italian family's recipe for crema pasticcera.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 egg yolks large
  • 1/3 cup sugar (70 g)
  • 1/4 cup cornstarch (30 g)
  • 2 cups warm milk (500 ml)
  • 1 tsp vanilla extract or ½ vanilla bean pod, split open and seeds scraped out
  • pinch of salt

Instructions
 

  • Warm the milk in a saucepan then set aside, being careful not to boil it. Scrape the vanilla beans from the pod and add (if using extract, you will add this later).
  • Briskly whisk the egg yolks and sugar together until pale in another bowl, a couple of minutes. Add the cornstarch and salt and mix until it is smooth.
  • Very slowly pour the warm milk into the egg mixture while whisking constantly. This step, known as tempering, is very important for avoiding a lumpy custard.
  • Return the egg and milk mixture back to the saucepan and heat it on a medium-low heat, stirring constantly.
  • Keeping an eye on the temperature, stir the mixture constantly with a whisk until the mixture is very thick (about 10 minutes). Turn the heat down to low if lumps are forming or the bottom is burning. Whisk in the vanilla extract (if you are not using vanilla bean).
  • Remove from the heat and pour the pastry cream into a bowl. Cover with plastic wrap directly on top, being sure that the plastic is touching the surface of the pastry cream to prevent a skin from forming.
  • Chill for at least 3 hours.

Notes

  • Make sure the milk isn’t anywhere near boiling when adding to the eggs because you will scramble them! Slowly add the warmed milk to bring the eggs up to the correct temperature (also known as tempering the eggs).
  • Always make your custard with a whisk to prevent lumps.
  • Always use whole milk.
  • Don’t forget to cover the top of the custard with a layer of plastic wrap directly touching the top to avoid a skin from forming.
  • Try to use a heavy bottom saucepan and keep it on low heat to keep the custard from burning on the bottom.
  • Halve the recipe if you don’t need as much since it doesn’t freeze well.
  • Be patient! You do have to stir constantly while the pastry cream thickens, which can take 5-10 minutes. If it doesn't happen right away, don't worry, it will!
Keyword authentic, fresh
Tried this recipe?Let us know how it was!