Name: Crema Pasticcera (Italian Pastry Cream)
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 1 cup milk (whole or 2%); 1 cup heavy whipping cream; 2/3 cup granulated sugar; 5 large egg yolks, room temperature; 1/2 tablespoon all-purpose flour; 2 tablespoons cornstarch; 2 tablespoons salted butter; 1/2 teaspoon vanilla extract

I share a rich, velvety Italian pastry cream—known as Crema Pasticcera—that’s silky, decadent, and perfectly vanilla‑flavored. It’s the ultimate filling for tarts, donuts, cream puffs, and more.

Why I’ll Love This Recipe

I adore how this custard-style cream transforms simple pastries into something extraordinary. It’s delightfully smooth, not overly sweet, and super adaptable—plus, it feels luxurious even though it's surprisingly easy to whip up.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup milk (whole or 2%)
1 cup heavy whipping cream
⅔ cup granulated sugar
5 large egg yolks, room temperature
½ tablespoon all‑purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
½ teaspoon vanilla extract

directions

I whisk together ½ cup milk, the cream, and sugar in a saucepan. I gently heat it over medium, stirring until it just steams (not boiling), then remove from heat.
In a separate bowl, I whisk together the egg yolks, flour, cornstarch, and remaining ½ cup milk until perfectly smooth.
I temper the eggs by whisking in a few tablespoons of the hot milk mixture, then strain the mix through a sieve back into the saucepan.
I cook it again over medium heat, stirring constantly until it simmers and thickens—about a minute—then remove it.
I strain the custard into a bowl over an ice bath, then stir in the butter and vanilla.
I press plastic wrap directly onto the surface to prevent skin and refrigerate until fully chilled (about 2–3 hours).

Servings and timing

Serves about 6, yielding roughly 3 cups of pastry cream
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: Around 2–3 hours until cold and set

storage/reheating

I store the cream in an airtight container with plastic wrap touching its surface—this keeps a skin from forming. It stays fresh in the fridge for up to 5 days. Freezing isn’t a good option, as it alters the texture.

Variations

I sometimes flavor it with citrus—like adding lemon or orange zest instead of vanilla—for a bright twist.
For a chocolate version, stirring in melted dark chocolate makes it rich and indulgent.
You can swap in plant‑based milks or explore flavors like coffee, spices, or even Nutella.

FAQs

1. What is Italian pastry cream called?

It’s called Crema Pasticcera, and it’s a staple in many Italian pastries.

2. How does Crema Pasticcera differ from regular custard?

It’s thicker and richer—Italian pastry cream has cornstarch and flour to give it structure, whereas other custards can be looser.

3. Why do I strain the custard?

Straining ensures the texture stays perfectly smooth by removing any lumps or bits of cooked egg.

4. Can I customize the flavor?

Yes! You can use citrus zest, vanilla bean, spices, or even chocolate to personalize the flavor to your liking.

5. How do I avoid lumps?

Stir constantly over gentle heat, and don’t rush tempering. Straining helps catch any accidental curdling.

Conclusion

I love how Crema Pasticcera turns everyday pastries into something irresistible. The balance of creamy texture, gentle sweetness, and vanilla richness is just perfection. It’s simple enough for weekday treats and indulgent enough for special occasions. I’m confident it’ll become a favorite in my baking repertoire.

Crema Pasticcera (Italian Pastry Cream)

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings (roughly 3 cups of pastry cream)
Category: Dessert
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A rich, velvety Italian pastry cream, Crema Pasticcera, is silky, decadent, and perfectly vanilla-flavored. It’s the ultimate filling for tarts, donuts, cream puffs, and more.

Ingredients

1 cup milk (whole or 2%)
1 cup heavy whipping cream
⅔ cup granulated sugar
5 large egg yolks, room temperature
½ tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
½ teaspoon vanilla extract

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Instructions

Whisk together ½ cup milk, the cream, and sugar in a saucepan. Gently heat over medium, stirring until it just steams (not boiling), then remove from heat.
In a separate bowl, whisk together the egg yolks, flour, cornstarch, and remaining ½ cup milk until smooth.
Temper the eggs by whisking in a few tablespoons of the hot milk mixture, then strain the mix through a sieve back into the saucepan.
Cook over medium heat, stirring constantly until it simmers and thickens (about 1 minute), then remove from heat.
Strain the custard into a bowl over an ice bath, then stir in the butter and vanilla.
Press plastic wrap directly onto the surface to prevent skin and refrigerate for 2–3 hours until fully chilled.

Notes

Straining helps achieve a perfectly smooth custard, free from lumps.
To avoid lumps, stir constantly over gentle heat and don’t rush tempering.
Store the cream in an airtight container with plastic wrap touching its surface to prevent skin formation.
Freezing is not recommended as it alters the texture.