Description
Crema Pasticcera, or Italian Pastry Cream, is a smooth and creamy custard traditionally used as a filling for tarts, éclairs, cream puffs, and cakes. Made by cooking a mixture of milk, egg yolks, sugar, and cornstarch with a hint of vanilla and optional lemon zest, it is a rich, velvety component essential in many classic Italian desserts.
Ingredients
Scale
Main Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until just steaming but not boiling. This prepares the milk to be slowly incorporated with the egg yolks without curdling.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, salt, and lemon zest (if using) until the mixture is smooth and pale. This ensures even thickening and flavor distribution.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to gently raise the temperature of the yolks and prevent scrambling.
- Combine Mixtures: Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously to create a uniform custard base.
- Cook the Custard: Return the pan to medium-low heat and cook, stirring constantly, until the mixture thickens into a smooth custard, about 5–7 minutes. Avoid boiling to maintain a silky texture.
- Add Vanilla and Cool: Remove from heat and stir in the vanilla extract. Pour the pastry cream into a shallow bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill: Let the pastry cream cool to room temperature, then refrigerate for at least 2 hours before using. This allows the cream to set and develop flavors.
Notes
- Crema pasticcera can be prepared up to 3 days in advance and stored in the refrigerator.
- Use it as a filling for tarts, éclairs, cream puffs, or layered into cakes and trifles for a rich dessert component.
- For a richer cream, substitute half of the whole milk with heavy cream.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 14g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg
