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The Best Italian Pastry Cream (Crema Pasticcera)

pastry cream - crema pasticcera


Are you guys ready for another recipe?
Let’s go!!! ?

Yesterday evening, around 11 pm, I received a message on my cell phone from a friend who made me happy. She tried to make the bigne`(choux pastries) (see recipe) with her children, and the youngest had so much fun making them.

 My dear friend, you must fill them with a good crema pasticcera or Pastry Cream.

A good Pastry Cream comes from excellent fresh ingredients: eggs and milk.

How to Make The Best Crema Pasticcera

First, incise the vanilla pod lengthwise to make the pastry cream and scrape the vanilla caviar.

The pod will serve to flavor the milk, while the vanilla caviar will be added to the mixture of egg yolks and sugar. 

A good pastry cream must have very specific characteristics:

Smooth and creamy surface, light yellow color, no separation of liquid and solid, like the yogurt effect.
The taste has to enhance the flavor of vanilla and has no sensation of flour on the palate…

The origin of pastry cream dates back to Ancient Rome. It became popular in Europe in the Middle Ages.

Fori romani

Cooking Method ,
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Best Season Suitable throughout the year

The pastry cream is ready to be used as a filling for cakes, tarts, or pastries. It can also be flavored with chocolate, coffee, or fruit purées for variety. Enjoy your delicious crema pasticcera!

  • 5 eggs
  • 1/2 cup sugar
  • 3 tablespoons cornsturch
  • 2 cups whole milk
  • 1 vanilla bean (scraped)
  • lemon peel (grated)
    • Put the milk with the scraped vanilla pod in a small saucepan and bring it to a boil.
    • Remove the pan from the stove and filter the milk.
    • Separately, pour the egg yolks, vanilla caviar, sugar, and grated zest into a bowl and whisk vigorously until thoroughly combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Pour the milk into the egg yolks, sugar, and cornstarch mixture.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F); the cooking is complete at just 67°C (152.6°F). The cream will have a strong egg smell if it is cooked too long.
    • Remove the cream from the stove as soon as it starts to thicken.
    • Cool it quickly by pouring it into a cold pan and continuing to stir with a whisk, bringing it to a temperature below 50°C (122°F). This allows it to maintain the consistency of the cream intact.
    • The pastry cream would be ready for use; otherwise, cover it with plastic wrap that touches the surface of the cream, let it finish cooling at room temperature, and then refrigerate.
Keywords: pastry cream, crema pasticcera