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Crema Pasticcera Italian Pastry Cream recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pastries

Ingredients
  

  • 2 cups (480 ml) whole milk
  • 1 Lemon zest (remove in wide strips for easy removal)
  • ½ vanilla bean, split or
  • 1 tsp vanilla extract
  • 4 large egg yolks
  • ½ cup (100 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 2 tbsp (28 g) unsalted butter, cut into pieces

Instructions
 

  • Warm the milk
    In a saucepan, heat the milk with the lemon zest until just steaming. Remove from heat and let it infuse.
  • Whisk the base
    In a bowl, whisk egg yolks and sugar until pale and thick. Add the cornstarch and whisk until smooth.
  • Temper
    Slowly pour the warm milk into the yolk mixture, whisking constantly to prevent scrambling.
  • Cook to thicken
    Return everything to the saucepan and cook over medium-low heat, stirring nonstop, until thick, glossy, and creamy.
  • Finish
    Off the heat, strain if needed, then stir in the butter and vanilla.
  • Chill
    Cover with plastic wrap touching the surface and chill until fully cooled.