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Crema Pasticcera Italian Pastry Cream recipe

Silky, rich, and infused with vanilla and citrus, this authentic Italian Crema Pasticcera is the classic pastry cream used to fill cakes, tarts, cream puffs, cannoli, and pastries throughout Italy. Made with simple pantry ingredients, it comes together into a smooth, luscious custard that's perfect for countless Italian desserts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 2 cups
Calories 165 kcal

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.
Keyword crema pasticcera, Italian pastry cream, authentic Italian custard, pastry