Description
Crema Pasticcera is a classic Italian pastry cream made with milk, egg yolks, sugar, and vanilla, used as a filling for cakes, tarts, pastries, and desserts.
Ingredients
- 500 ml whole milk
- 4 large egg yolks
- 120 g granulated sugar
- 40 g cornstarch
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1 strip lemon peel (optional)
Instructions
- In a saucepan, heat the milk with vanilla and lemon peel (if using) until just below boiling.
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Add cornstarch to the egg mixture and whisk until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan over medium heat.
- Cook, whisking continuously, until the cream thickens.
- Remove from heat and discard lemon peel.
- Transfer crema pasticcera to a bowl and cover with plastic wrap touching the surface.
- Allow to cool completely before using.
Notes
- Continuous whisking prevents lumps.
- Covering the surface prevents skin from forming.
- Can be stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian