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Pastry Cream - Crema Pasticcera

Pastry Cream - Crema Pasticcera

A good Pastry Cream comes from excellent fresh ingredients: eggs, milk.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Creams and Pastes
Cuisine Italian
Servings 2


  • 5 egg yolks
  • 125 g sugar 4.4 oz
  • 45 g corn starch 3 tbsp
  • 500 ml whole milk 2 cups
  • 1 scraped vanilla bean
  • 1 grated lemon peel


  • 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, in a bowl pour the egg yolks, the vanilla caviar, sugar, and the grated zest and whisk vigorously until completely combined.
  • When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
  • Pour the milk into the mixture of egg yolks, sugar, and corn starch.
  • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.
  • Remove the cream from the stove as soon as it starts to thicken.
  • Cool it quickly by pouring it into a cold pan and continue 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 with plastic wrap in contact with the surface of the cream, let it finish cooling at room temperature and then refrigerate.


Keyword creamy, italian cream, italian dessert
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