Description
Crema Pasticcera, or Italian Pastry Cream, is a smooth and velvety custard made from milk, egg yolks, sugar, and flour, flavored with vanilla. This classic pastry filling is perfect for tarts, cakes, and Italian desserts, offering a rich yet light texture with a hint of sweetness and aromatic vanilla.
Ingredients
Scale
Milk Mixture
- 2 cups whole milk
- 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
Custard Base
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- Pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, pour the milk and add the vanilla extract or the seeds from the vanilla bean. Warm the milk over medium heat until it is hot but not boiling, stirring occasionally to prevent scorching. If using a vanilla bean, remove it once the milk is warm and discard.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture lightens in color and becomes smooth and creamy.
- Add Flour: Gradually add the all-purpose flour to the egg yolk mixture and whisk thoroughly until a smooth paste forms without lumps.
- Temper the Eggs: Slowly pour the warm milk into the egg mixture in small increments while continuously whisking. This tempering step raises the temperature of the eggs gently to avoid scrambling and ensures a smooth custard.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium heat. Whisk constantly to prevent curdling or sticking, cooking for about 5-7 minutes until the custard thickens to a pudding-like consistency. Adjust thickness by adding a little milk if it becomes too thick.
- Cool the Pastry Cream: Remove the saucepan from heat once the custard has thickened. Transfer the pastry cream to a clean bowl, cover with plastic wrap placed directly on the surface to avoid a skin forming, and allow it to cool to room temperature.
- Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours before using to allow it to set and flavors to meld.
- Serve or Use: After chilling, use the crema pasticcera as a delicious filling for tarts, cakes, or other Italian desserts. It can also be served on its own with fresh fruit.
Notes
- Ensure the milk is warm and not boiling when tempering the egg mixture to prevent scrambling.
- Continuous whisking during cooking is important to achieve a smooth, lump-free custard.
- If you prefer a stronger vanilla flavor, use a fresh vanilla bean instead of extract.
- Covering the surface of the pastry cream with plastic wrap prevents a skin from forming as it cools.
- Crema Pasticcera can be stored in the refrigerator for up to 3 days.
- For a lighter pastry cream, you can substitute half of the whole milk with half-and-half or cream, but this will increase the fat content.
