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Crema Pasticcera Pastry Cream - italiancookies.com
Crema pasticcera, or Italian pastry cream, is a rich and creamy custard made from milk, egg yolks, sugar, and flour or cornstarch. Originating in Italy, it’s a classic filling for many traditional desserts like tarts, cakes, and pastries. Smooth, velvety, and flavored with vanilla or lemon zest, it’s a staple in Italian baking and loved worldwide!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Ingredients Method Notes

Ingredients
  

  • 4 cups whole milk
  • 8 large egg yolks
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 tbsp flour
  • 4 tsp vanilla extract
  • 1 Lemon Zest (optional, for traditional flavor)

Method
 

  1. 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.
  2. 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.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  4. 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.
  5. 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.

Notes

Cornstarch yields a silkier texture; flour gives a more custard-like finish.
Italian pastry cream will keep in the fridge for up to 3 days in an airtight container.