Crema pasticcera, or Italian pastry cream, has deep roots in European culinary history. Origins tracing back to Renaissance-era Italy when custard-based desserts became popular among aristocratic courts. Influenced by early recipes from both French and Arab culinary traditions. Crema pasticcera pastry cream evolved as a staple in Italian patisserie. Especially in central and southern regions. Made from simple ingredients like milk, egg yolks, sugar, and flour or cornstarch, it became the creamy heart of countless Italian desserts, from torta della nonna and zuppas inglese to filled pastries like cannoncini and bignè. Its versatility and rich yet delicate flavor have helped crema pasticcera remain a timeless classic in Italian baking. This recipe passed down through generations of home and professional bakers alike.
Ingredients
Method
- Heat the milk in a saucepan, heat the milk with the vanilla (and lemon zest if using) over medium heat until just about to boil. Remove from heat and let it infuse while you prepare the eggs.
- Whisk egg mixture in a separate bowl, whisk together the egg yolks and sugar until light and creamy. Sift in the flour (or cornstarch) and whisk until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the cream – Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the cream thickens (about 5–7 minutes). It should coat the back of a spoon. Don’t let it boil hard — gentle bubbling is okay, but vigorous boiling can break the texture.
- Cool and chill – Remove from heat, transfer to a bowl, and cover with plastic wrap directly touching the surface (to prevent a skin). Let it cool, then refrigerate until ready to use.
