Description
Crema Pasticcera, or Italian Pastry Cream, is a rich and velvety custard made from milk, cream, egg yolks, sugar, and thickening agents like flour and cornstarch. This classic pastry cream is perfect for filling cakes, tarts, and pastries, offering a smooth texture with a subtle vanilla flavor. It's cooked gently on the stovetop and chilled to develop its luscious consistency.
Ingredients
Dairy and Liquids
- 1 cup milk, divided (preferably whole or 2%)
- 1 cup heavy whipping cream
Sweeteners and Flavorings
- 2/3 cup granulated sugar (for a lightly sweet custard, use 1/2 cup sugar)
- 1/2 teaspoon vanilla extract
Eggs and Thickeners
- 5 large egg yolks, room temperature
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cornstarch
Fat
- 2 tablespoons salted butter
Instructions
- Heat Milk and Cream: In a medium saucepan, whisk together ½ cup of milk, 1 cup heavy cream, and the granulated sugar. Cook over medium heat, stirring constantly, until the mixture begins to steam and is almost boiling, about 4-5 minutes. Remove the saucepan from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk the egg yolks together with the flour, cornstarch, and the remaining ½ cup of milk until smooth, ensuring no lumps remain for a silky custard.
- Temper the Eggs: To prevent scrambling, slowly whisk a few tablespoons of the hot milk and cream mixture into the egg mixture. Then, strain the tempered egg mixture through a fine mesh sieve to remove any cooked egg bits. Pour this smooth mixture back into the saucepan with the remaining hot milk mixture and stir to combine.
- Cook the Custard: Place the saucepan over medium heat and stir constantly as the mixture warms. Cook until it comes to a gentle simmer, about 5 minutes. Continue to simmer for an additional one minute while stirring, allowing the custard to thicken perfectly. Then, remove from heat.
- Strain and Chill: 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 butter and vanilla extract until fully incorporated. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours.
- Storage: Transfer the cooled pastry cream to a covered container and store in the refrigerator. Use within 5 days for the best freshness and flavor.
Notes
- For a lighter sweetness, reduce the sugar to 1/2 cup instead of 2/3 cup.
- Ensure eggs are tempered carefully to avoid curdling and achieve a smooth custard.
- Pressing plastic wrap directly on the cream prevents a thick skin from forming on top.
- This pastry cream can be used as a filling for cakes, tarts, éclairs, and other pastries.
- Use whole or 2% milk for best texture and flavor; skim milk is not recommended.
- Butter adds richness and gloss to the final cream.
