Crema Pasticcera also known as pastry cream is a staple in every Italian household for filling pastries, cakes and anything dessert.
Desserts like Bombolini, Zeppoli di San Giuseppe and Cream Filled Pastry Horns are just a few of the desserts you can use Crema Pasticcera for filling.
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This base pastry cream recipe can be made and used any time of the year and takes less than 30 minutes to make start to finish, but will need about 2 hours to chill.
This wasn't the first time I have made this recipe, but it is the first time I decided to split the pastry cream in half and add a couple of teaspoons of Nutella to make a Nutella Pastry Cream to fill Bombolini.
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Here's Why You'll Love this Recipe
Not only is this pastry cream recipe easy to make, but you'll love this recipe because:
- Versatile - the base recipe for crema pasticcera can be use to make a different flavor variations
- Minimal ingredients - uses minimal ingredients that you likely already have in your refrigerator or pantry
- Quick and easy - the recipe is fairly fool proof and ready in under 30 minutes
- Traditional - using this pastry cream makes your desserts look like they are authentic Italian inspired pastries or cakes.
Ingredients You'll Need to Make Crema Pasticcera
You'll need the following ingredients to make crema pasticcera: eggs, whole milk, vanilla extract, corn starch and sugar.
Whole milk is the base for this recipe and unfortunately you cannot substitute it with a low fat version.
Egg yolks are used instead of the whole egg to thicken the pastry cream and to make it rich tasting.
Corn starch stabilizes the pastry cream and helps to keep it from being too runny.
Vanilla extract, vanilla paste or vanilla bean can be used in this recipe at different steps.
See recipe card for full list of ingredients and quantities.
How to Make Crema Pasticcera
Start by separating your eggs and placing them in a small bowl.
Using a whisk, whisk the egg yolks and sugar together until you reach a smooth consistency.
Warm up milk in a saucepan until it begins to steam.
Add a little bit of the milk to the egg yolk mixture stirring continually to temper the eggs. Return the mixture to the saucepan and continue to heat being careful not to bring to a boil.
Once it get's thick enough to coat the back of a spoon remove from heat and add vanilla extract and butter. Keep cream on heat for a thicker consistency.
Place pastry cream in a glass bowl.
Storage: To store the pastry cream, place plastic wrap right on top of the cream to prevent it from forming a skin. Let the cream rest and set in the refrigerator about 2 hours. Leave refrigerated until ready to use.
Meal Prep Tips
If you have lumps in your pastry cream, push it through a sieve into a bowl.
Remember to place plastic wrap right on the cream to prevent a pastry cream skin from forming.
Reduce the amount of cornstarch to 3 tablespoons to make a thinner consistency of pastry cream.
Variations for this Recipe
This vanilla pastry cream is perfect as a base and can be used to make different flavors of pastry cream, like:
- Hazelnut - add a couple of teaspoons of hazelnut spread to the warm pastry cream and mix to create a hazelnut flavor
- Pistachio - replace vanilla with almond extract and add chopped pistachios to the pastry cream and make a pistachio pastry cream
- Citrus - add lemon or orange zest to the pastry cream to add a citrus tang
- Vegan - make it a vegan pastry cream by using non dairy ingredients.
If you can think of any other way to make this recipe unique, go for it!
Answers to Commonly Asked Questions
Usually pastry cream uses corn starch or flour as an added thickener making it perfect to use as filling while custard is less thick and is usually used as a chilled dessert on it's own.
Pastry cream is used as a filling for desserts like pastries or as a filling for cakes.
The ingredients and method are similar except pastry cream uses flour or corn starch to make the consistency much thicker during the boiling process.
Other Delicious Desserts
Lip smacking desserts waiting for you.
Recipe Details
Crema Pasticcera Italian Pastry Cream
https://easyhomemaderecipes.caIngredients
- 4 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- 2 cups whole milk
- 1 tsp vanilla extract
- 1 tbsp butter
Instructions
- Using a hand blender, whip the egg yolks and sugar together until you reach a smooth consistency.
- Add the cornstarch and incorporate evenly using the blender paddle or a whisk.
- Warm up milk in a saucepan until it begins to steam.
- Add a little bit of the milk to the egg yolk mixture stirring continually to temper the eggs. Add vanilla extract and return the mixture to the saucepan and continue to heat being careful not to bring to a boil.
- Stir with a wooden spoon. Once it get's thick enough to coat the back of a spoon remove from heat and add vanilla extract. If you want a thicker consistency, but be careful not to scorch the bottom.
- Place a sieve on top of a bowl, pour the cream in the sieve and using a wooden spoon stir and push it through the sieve and into the bowl to remove all the lumps.
- Place cream in a bowl and set plastic wrap on top of the pastry cream to prevent a skin from forming on your pastry cream. Let the cream rest and set in the refrigerator about 2 hours. Leave refrigerated until ready to use.
Notes
Infusing Vanilla Flavor - 3 Different Ways
Vanilla Extract - add it at the end of the cooking cycle Vanilla Bean - split the bean in the middle and scrape the inside and add it to the milk. Bring to a gentle boil while stirring Vanilla Paste - add it to the milk a the beginning when warming up the milkNutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
AmyG says
This was the easiest recipe. Quick and simple and it did the trick for filling my cannolli shells!