How to make Crema Pasticcera (Italian Pastry Cream)
It’s a creamy, velvety, custard-like cream that serves as the main filling for tarts, pastries, layered cakes, cornetti, bomboloni (Italian croissants and doughnuts) and many other delicious desserts that you can find in Italy, normally flavoured with vanilla, lemon, chocolate or coffee.
Equipment
- Cling film
- Silicon spatula
- Vanilla pods
Ingredients
- 6 egg yolks at room temperature
- 6 tablespoons white sugar
- 1/2 cup cornstarch
- 1 large peel of orange
- 2 1/2 cups wholemilk at room temperature
- 1 vanilla bean or 1/2 teaspoon vanilla extract
Instructions
- Bring the milk, orange peel and vanilla over medium heat just until warmed up and a little steam comes out of the pan. Remove from the heat immediately.
- To a medium bowl, mix together the sugar, egg yolks to combine, then add cornstarch and mix well.
- Remove the orange peel from the milk and pour slowly into the egg mixture, while whisking frequently with the help of a whisk to avoid lumps.
- Return the pastry cream back to the pan over low heat and stir frequently with a wooden or rubber spoon until the cream has thickened, for about 10 minutes.
- Pour the cream into a shallow container and place a piece of cling film on top. Make sure the plastic is touching the cream to avoid hard skin forms.
- Place in the fridge to cool until ready to use.
- Use the crema pasticcera as you want. Here’s our suggestion: Italian Fruit Tart
- When ready to serve, fill the crust with the cream and smooth with a spatula.
- Keep the dish always in the fridge for up to 4 days.
Notes
- Don’t skip the cooling part, as it’s important for the cream to take form and change the texture to a silken yellow cream.
- If you have a thick-bottomed round pan, use it, as it will help to whisk and cook the cream evenly.
- Once cooked, transfer to a bowl immediately.
- You can do variations of this cream by changing some ingredients, here are some examples: two coffee beans instead of vanilla, or two tablespoons of unsweetened cocoa powder at the end of the preparation.