Description
Crema Pasticcera, also known as Italian pastry cream, is a rich and smooth custard made from milk, egg yolks, sugar, and cornstarch. Infused with vanilla and optional lemon zest, this versatile cream is perfect for filling cakes, tarts, and pastries or layering in desserts like trifles.
Ingredients
Scale
Crema Pasticcera Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- Zest of ½ lemon (optional)
- Pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is just about to simmer, then immediately remove it from the heat to prevent boiling.
- Whisk Egg Mixture: In a separate bowl, thoroughly whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture is smooth and pale in color.
- Temper the Eggs: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent the eggs from curdling and to gently raise their temperature.
- Cook the Custard: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until it thickens to a pudding-like consistency, approximately 5 to 7 minutes.
- Add Flavorings: Remove the saucepan from the heat and stir in the pure vanilla extract and lemon zest, if using, to infuse additional flavor.
- Cool and Refrigerate: Transfer the pastry cream to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours before use.
Notes
- Crema pasticcera can be flavored with orange zest, cinnamon, or espresso for added variety.
- This pastry cream works beautifully as a filling for cakes, tarts, cream puffs, or layered desserts like trifles.
- Store refrigerated for up to 3 days, ensuring freshness and safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
