Crema Pasticcera (Italian Pastry Cream)

If you’ve ever had Italian pastries like cannoli or eclairs, chances are you’ve tasted Crema Pasticcera—the luscious, silky custard that’s used to fill those heavenly desserts. This Italian pastry cream is rich, creamy, and delicately flavored with vanilla. It’s the kind of treat that elevates anything you pair it with, from fruit tarts to cakes, to even just a spoonful for a sweet indulgence. Trust me, once you make this, you’ll wonder why you haven’t been making it all along!

Crema Pasticcera is incredibly easy to make and requires just a few ingredients, but the result is absolutely luxurious. This recipe gives you that smooth, velvety texture and perfectly sweet flavor that makes every bite melt in your mouth. Ready to dive in? Let’s go!

Why You’ll Love Crema Pasticcera

Silky, Creamy Texture

The beauty of this custard is in its smoothness. When done right, it should feel like velvet on your tongue. Whether you’re spreading it into a tart shell or simply enjoying it by the spoonful, the texture is just divine.

Perfectly Sweet

Crema Pasticcera isn’t overwhelmingly sweet, which makes it perfect for filling pastries without overpowering the other flavors. The balance between the vanilla, egg yolks, and milk gives it a natural, comforting sweetness.

Versatile

You can use this pastry cream in so many ways. It’s the perfect filling for fruit tarts, profiteroles, cream puffs, or even Italian cream-filled doughnuts. If you’re feeling fancy, it can be piped into pastries or layered between cake layers.

Easy to Make

Don’t let the idea of making homemade pastry cream intimidate you. This recipe is straightforward and simple. With a little patience and some whisking, you’ll have perfect Crema Pasticcera in no time.

Ingredients

Here’s what you’ll need to make this velvety Crema Pasticcera:

• Whole Milk: The base of the cream. It gives the crema its rich, smooth texture.
• Egg Yolks: These help thicken the cream and give it that golden color and rich flavor.
• Granulated Sugar: Sweetens the cream without making it overly sugary.
• Cornstarch: This thickens the mixture to the perfect custard consistency.
• Vanilla Bean or Vanilla Extract: For that signature sweet, aromatic flavor. If you’re using a vanilla bean, be sure to scrape out the seeds for the best flavor.
• Butter: Adds richness and a silky finish to the cream.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get started on making this dreamy Crema Pasticcera!

Step 1: Heat the Milk

In a medium saucepan, pour the whole milk and add the vanilla bean seeds (or vanilla extract) and the vanilla pod, if using. Heat the milk over medium heat until it is hot but not boiling. Stir occasionally to prevent it from scalding. Once it’s warm, remove the saucepan from the heat and set aside.

Step 2: Whisk the Egg Yolks and Sugar

In a medium mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick. This will take about 2-3 minutes. The goal is to dissolve the sugar completely into the egg yolks.

Step 3: Add Cornstarch

Add the cornstarch to the egg and sugar mixture and whisk until fully combined. This helps stabilize the cream and gives it the perfect texture.

Step 4: Temper the Egg Mixture

Now comes the key part to avoid curdling your eggs: tempering. Slowly pour the hot milk mixture into the egg mixture while constantly whisking. This gradually raises the temperature of the eggs without scrambling them.

Step 5: Cook the Custard

Once the milk has been incorporated, pour the mixture back into the saucepan. Cook the custard over medium heat, whisking continuously. As it heats up, it will begin to thicken. Continue whisking for about 3-5 minutes, or until the custard has thickened to the consistency of pudding.

Step 6: Finish with Butter

Once the custard has thickened, remove the saucepan from the heat. Stir in the butter until it’s fully melted and incorporated. This will give your Crema Pasticcera that ultra-smooth, silky finish.

Step 7: Cool and Use

Let the crema cool to room temperature. If you’re using it immediately, feel free to spoon it into your pastry or dessert of choice. If you’re making it ahead, cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until ready to use.

Nutrition Facts

Servings: 6
Calories per serving: 210
Total Fat: 12g

• Saturated Fat: 7g
• Trans Fat: 0g
  Cholesterol: 115mg
  Sodium: 35mg
  Total Carbohydrates: 24g
• Dietary Fiber: 0g
• Sugars: 20g
  Protein: 4g
  Vitamin A: 10%
  Vitamin C: 0%
  Calcium: 8%
  Iron: 4%

Preparation Time

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 25 minutes

How to Serve Crema Pasticcera

Use in Pastries

Crema Pasticcera is the perfect filling for Italian pastries like cannoli, sfogliatelle, or baked puff pastries. Just pipe it into the pastry and enjoy!

Make a Fruit Tart

Spread a generous layer of Crema Pasticcera into a tart shell, then top with fresh fruits like berries, kiwi, or peaches. A sprinkle of powdered sugar or a glaze on top makes it extra special.

Cream Puffs or Eclairs

Fill profiteroles or eclairs with Crema Pasticcera for a luxurious treat. Dust with powdered sugar, and you’ll have a delightful dessert that’s perfect for special occasions.

As a Spoonable Dessert

For a quick and easy dessert, serve Crema Pasticcera in small cups, topped with fresh berries or chocolate shavings. It’s simple, elegant, and satisfying!

Additional Tips

How to Avoid Lumps

Make sure you continuously whisk while adding the hot milk to the egg mixture. This prevents the eggs from cooking too quickly, which can cause lumps.

How to Store Crema Pasticcera

Store the cooled Crema Pasticcera in an airtight container in the refrigerator for up to 3 days. Before using, give it a good whisk to restore its smooth texture.

Can I Make It Dairy-Free?

Yes! You can use almond milk or coconut milk as a substitute for whole milk. Keep in mind that the flavor may slightly change depending on the type of milk you use, but it’ll still be delicious.

Can I Make Crema Pasticcera Without Cornstarch?

While cornstarch helps thicken the crema, you can replace it with all-purpose flour in equal measure if needed. Just make sure to cook the custard for a little longer to reach the right consistency.

FAQ Section

Q1: Can I use this as a filling for cakes?
A1: Absolutely! Crema Pasticcera makes an excellent filling for layer cakes. Just pipe it between cake layers for a luscious dessert.

Q2: Can I make this ahead of time?
A2: Yes! Crema Pasticcera can be made up to 2 days in advance. Just cover it with plastic wrap directly on the surface to prevent a skin from forming.

Q3: Can I freeze Crema Pasticcera?
A3: It’s not ideal to freeze Crema Pasticcera as the texture can change upon thawing. It’s best used fresh or within a couple of days of making.

Q4: Can I add flavorings to Crema Pasticcera?
A4: Yes! You can infuse the milk with different flavors, such as citrus zest, cinnamon, or coffee, for a fun twist.

Q5: What should I do if my Crema Pasticcera is too runny?
A5: If it’s too runny, return it to the stove and cook it for a few more minutes, whisking constantly. It should thicken up as it heats.

Q6: How can I make it smoother?
A6: Be sure to strain the custard before using it to remove any lumps and ensure it’s completely smooth.

Q7: Can I use this for a no-bake pie?
A7: Yes! Crema Pasticcera is perfect for filling no-bake pies. Simply chill it until thickened, then spread it into a pre-baked crust.

Q8: What’s the best way to thicken Crema Pasticcera?
A8: The cornstarch is key for thickening. If the mixture is too thin, cook it a little longer, whisking constantly to avoid curdling.

Q9: Can I add chocolate to Crema Pasticcera?
A9: Yes! Melt some chocolate and fold it into the cooled custard for a delicious chocolate pastry cream.

Q10: Can I use this in a profiterole recipe?
A10: Yes! Crema Pasticcera is the perfect filling for profiteroles or cream puffs. Simply pipe it inside and enjoy!

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