Crema Pasticcera (Italian Pastry Cream) Recipe
Crema Pasticcera
Equipment
- Equipment Needed
- Medium saucepan
- Whisk
- Heatproof mixing bowl
- Fine mesh strainer
- Plastic wrap
- Spatula
Ingredients
- Ingredients
- 4 large egg yolks
- 100 g 1/2 cup granulated sugar
- 30 g 1/4 cup all-purpose flour or cornstarch (for gluten-free)
- 500 ml 2 cups whole milk (or unsweetened almond milk for dairy-free)
- 1 tsp pure vanilla extract or 1 vanilla bean
- Optional: Zest of 1/2 lemon for a citrus twist
Instructions
- Step-by-Step Method
- Step 1: Prepare Your Ingredients
- Separate the egg yolks into a mixing bowl, ensuring no whites are included.
- Measure out the sugar, flour, and milk. If using a vanilla bean, slice it lengthwise and scrape out the seeds.
- Step 2: Whisk the Yolks and Sugar
- In the mixing bowl, whisk the egg yolks and sugar until pale and creamy. This step ensures the sugar dissolves and incorporates fully.
- Step 3: Add the Flour
- Sift the flour (or cornstarch) into the egg mixture and whisk until smooth. The mixture should have no lumps.
- Step 4: Heat the Milk
- In a saucepan, heat the milk over medium heat until steaming but not boiling. If using a vanilla bean, add it to the milk during this step.
- Step 5: Temper the Eggs
- Slowly pour a ladleful of the hot milk into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.
- Gradually add the remaining milk, whisking continuously.
- Step 6: Cook the Cream
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula.
- The cream will thicken within 3-5 minutes. Be patient and ensure it doesn’t boil.
- Step 7: Strain and Cool
- Once thickened, pour the crema pasticcera through a fine mesh strainer into a heatproof bowl to remove any lumps or cooked egg bits.
- Cover the surface with plastic wrap to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 2 hours.
- Variations and Tips
- Lemon or Orange Crema: Add zest of citrus to the milk for a fresh flavor.
- Chocolate Pastry Cream: Stir 50g (1/2 cup) of chopped dark chocolate into the hot cream until melted.
- Dairy-Free Option: Substitute whole milk with almond, oat, or soy milk. Ensure the milk is unsweetened.
- Gluten-Free Option: Use cornstarch instead of flour.
Crema Pasticcera, or Italian pastry cream, is a luscious and velvety custard that’s a staple in Italian desserts like croissants, tarts, and layered cakes. From my own personal experience, this recipe is versatile and surprisingly easy to master, even if you’re new to the kitchen. Let me show you how I make this indulgent treat and share some tips along the way to ensure perfect results.
Notes on What to Expect When Making Crema Pasticcera
- Smooth and Silky Texture:
During cooking, the mixture will transition from liquid to a thick custard. Expect a smooth and silky texture without lumps if you stir consistently. Using a fine mesh strainer ensures a perfect finish. - Thickening Process:
The cream thickens quickly as it heats. Don’t walk away, constant stirring prevents clumping or burning at the bottom of the pan. If it seems slow to thicken, maintain a low to medium heat and keep whisking. - Balanced Sweetness:
The flavor will be subtly sweet with a hint of vanilla. If you’ve added citrus zest, you’ll notice a bright aroma while cooking. - Cooling and Setting:
After cooking, the cream will be pourable but slightly thick. As it cools, it will firm up, becoming pipeable and easier to handle. Be sure to cover it with plastic wrap directly on the surface to avoid a skin forming. - Piping or Spreading:
Once chilled, the cream should be thick yet pliable, making it ideal for piping into pastries or spreading into tart shells. If it’s too stiff, a quick whisk will loosen it up. - Possible Challenges:
- Scrambled Eggs: If the eggs heat too quickly, they may scramble. This can be avoided by tempering the egg mixture slowly.
- Lumps: This can occur if the mixture isn’t stirred consistently. Straining will resolve this issue.
- Thin Cream: If it doesn’t thicken, it may not have been cooked long enough. Return it to the stove and cook gently while stirring.
- Taste Test:
From my own personal experience, tasting a small spoonful while it cools lets you adjust sweetness or flavor if needed. Just don’t eat it all before using it in your desserts! 😄
Making crema pasticcera is all about patience and attention to detail, and the result is a luxurious cream that elevates any dessert. Enjoy the process and your delicious creation.
Recipe Overview
- Cuisine: Italian
- Course: Dessert, Filling
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Time to Stand: 2 hours (to cool)
- Total Time: 2 hours 20 minutes
- Ease of Cooking: Easy for beginners
- Servings: 4 cups (enough to fill one 9-inch tart or several pastries)
- Calories: ~150 per 1/2 cup serving
- Cost of Ingredients: Low to moderate (depending on the quality of vanilla)
Ingredients
- 4 large egg yolks
- 100g (1/2 cup) granulated sugar
- 30g (1/4 cup) all-purpose flour or cornstarch (for gluten-free)
- 500ml (2 cups) whole milk (or unsweetened almond milk for dairy-free)
- 1 tsp pure vanilla extract or 1 vanilla bean
- Optional: Zest of 1/2 lemon (for a citrus twist)
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera now.
Equipment Needed
- Medium saucepan
- Whisk
- Heatproof mixing bowl
- Fine mesh strainer
- Plastic wrap
- Spatula
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera now.
Step-by-Step Method
Step 1: Prepare Your Ingredients
- Separate the egg yolks into a mixing bowl, ensuring no whites are included.
- Measure out the sugar, flour, and milk. If using a vanilla bean, slice it lengthwise and scrape out the seeds.
Step 2: Whisk the Yolks and Sugar
- In the mixing bowl, whisk the egg yolks and sugar until pale and creamy. This step ensures the sugar dissolves and incorporates fully.
Step 3: Add the Flour
- Sift the flour (or cornstarch) into the egg mixture and whisk until smooth. The mixture should have no lumps.
Step 4: Heat the Milk
- In a saucepan, heat the milk over medium heat until steaming but not boiling. If using a vanilla bean, add it to the milk during this step.
Step 5: Temper the Eggs
- Slowly pour a ladleful of the hot milk into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.
- Gradually add the remaining milk, whisking continuously.
Step 6: Cook the Cream
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula.
- The cream will thicken within 3-5 minutes. Be patient and ensure it doesn’t boil.
Step 7: Strain and Cool
- Once thickened, pour the crema pasticcera through a fine mesh strainer into a heatproof bowl to remove any lumps or cooked egg bits.
- Cover the surface with plastic wrap to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 2 hours.
Variations and Tips
- Lemon or Orange Crema: Add zest of citrus to the milk for a fresh flavor.
- Chocolate Pastry Cream: Stir 50g (1/2 cup) of chopped dark chocolate into the hot cream until melted.
- Dairy-Free Option: Substitute whole milk with almond, oat, or soy milk. Ensure the milk is unsweetened.
Gluten-Free Option: Use cornstarch instead of flour.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera now.
What to Expect
Crema Pasticcera should have a silky, smooth texture and a rich yet light flavor. It’s perfect as a filling or a topping and can even be eaten on its own as a simple dessert. From my overall experience, you’ll notice that the consistency becomes slightly firmer after chilling, making it easy to pipe or spread.
Nutritional Information Per Serving (1/2 cup)
- Calories: ~150
- Protein: 3g
- Carbohydrates: 22g
- Fat: 6g
- Sugar: 15g
Closing
I hope this guide has made creating crema pasticcera seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I love hearing feedback from real people like you, so please, leave your honest comment! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
