Description
Classic Italian Crema Pasticcera is a rich and silky pastry cream made with milk, heavy cream, eggs, sugar, and a touch of vanilla. Perfect for filling cakes, tarts, and pastries, this recipe yields a smooth, custard-like cream with a luscious texture that can be prepared on the stovetop in under 30 minutes and chilled until set.
Ingredients
Liquid Ingredients
- 1 cup milk (divided, preferably whole or 2%)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup granulated sugar (for less sweet, use 1/2 cup)
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cornstarch
Other Ingredients
- 5 large egg yolks (room temperature)
- 2 tablespoons salted butter
Instructions
- Heat Milk and Cream: In a medium saucepan, whisk together ½ cup milk, 1 cup heavy cream, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture begins to steam and almost boils, about 4-5 minutes. Remove from heat and set aside.
- Mix Egg Yolks and Thickeners: In a large bowl, whisk together the 5 egg yolks, all-purpose flour, cornstarch, and the remaining ½ cup of milk until the mixture is smooth and lump-free.
- Temper the Eggs: To avoid curdling, gradually whisk a few tablespoons of the hot milk-cream mixture into the egg yolk mixture. Then pour the tempered egg mixture back through a fine mesh strainer into the saucepan with the remaining hot milk mixture, stirring to combine.
- Cook the Custard: Return the saucepan to medium heat and cook the mixture, stirring constantly, until it comes to a simmer, approximately 5 minutes. Continue to simmer and stir for about 1 more minute until the custard thickens.
- Strain and Cool: Pour the custard through a fine mesh strainer into a metal or glass bowl set over an ice bath to cool rapidly. Stir in the salted butter and vanilla extract until smooth.
- Cover and Chill: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for 2 to 3 hours until the cream is completely chilled and set.
- Store: Keep the pastry cream in a covered container in the refrigerator and use within 5 days for best freshness.
Notes
- Use whole or 2% milk for a richer flavor and creamier texture.
- Ensure egg yolks are at room temperature for smooth blending and to prevent curdling.
- Tempering the eggs is essential to avoid scrambled eggs in the custard.
- Straining the custard removes any lumps and ensures a silky smooth cream.
- Pressing plastic wrap directly over the cream prevents a skin from forming.
- For a less sweet cream, reduce sugar to ½ cup.
- This pastry cream can be used in many desserts like tarts, éclairs, cream puffs, and layered cakes.
