Description
Crema Pasticcera, or Italian Pastry Cream, is a rich and velvety custard made with milk, egg yolks, sugar, and flour, delicately flavored with vanilla. Perfect for filling pastries, tarts, and cakes, or enjoyed on its own with fresh fruit, this classic dessert cream is silky, smooth, and easy to prepare on the stovetop.
Ingredients
Scale
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, pour the milk and add the vanilla (either the extract or the seeds from the vanilla bean).
- Warm the Milk: Heat the milk over medium heat until it is warm but not boiling, stirring occasionally. If using a vanilla bean, remove it once the milk is warm and discard it.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and smooth.
- Add the Flour: Stir in the flour and continue whisking until fully combined, creating a smooth paste.
- Temper the Eggs: Gradually pour the warm milk into the egg mixture a little at a time, whisking constantly to avoid scrambling the eggs and gently raising their temperature.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan and return to medium heat.
- Thicken the Custard: Whisk constantly to prevent curdling or sticking. Cook for 5-7 minutes until the custard thickens to a pudding-like consistency.
- Adjust Consistency: If the custard becomes too thick, add a little extra milk to reach the desired texture.
- Cool the Crema Pasticcera: Remove the pan from heat. If vanilla bean was used, remove it now.
- Cover and Chill: Transfer the custard into a clean bowl, cover it tightly with plastic wrap placed directly on the surface to prevent a skin from forming, and let it cool to room temperature.
- Refrigerate: Chill for at least 2 hours before using.
- Serve or Use: Use the pastry cream as a filling for pastries, tarts, cakes, or serve with fresh fruit. Also great in other Italian desserts.
Notes
- Tempering the eggs is crucial to prevent them from scrambling when mixed with hot milk.
- Use whole milk for a richer and creamier texture, but you can substitute with 2% milk if desired.
- If using a vanilla bean, be sure to remove the pod before cooking the custard to avoid bitterness.
- Covering the custard with plastic wrap directly on the surface prevents a skin from forming during cooling.
- Crema Pasticcera can be stored in the refrigerator for up to 2 days.
