Crema Pasticcera (Italian Pastry Cream) – A Velvety Staple of Italian Desserts

I can’t tell you how many times this luscious, silky-smooth Crema Pasticcera (Italian Pastry Cream) has saved the day in my kitchen. Whether I’m layering it into a sponge cake, spooning it into tarts, or sneaking bites from the fridge, it never fails to hit the mark. I’m genuinely grateful for simple recipes like this—ones that look fancy, taste incredible, and are actually a breeze to make at home.

Today, I’m sharing my go-to pastry cream recipe with you, one that’s stood the test of time. I use it in all sorts of desserts, from traditional Italian sweets to spontaneous fruit-filled creations on a summer afternoon. It’s versatile, reliable, and absolutely delicious.

What is Crema Pasticcera?

Crema Pasticcera is a traditional Italian pastry cream—a thick, velvety custard made from milk, cream, egg yolks, sugar, and a bit of cornstarch. You’ll find it tucked inside cream puffs, layered in millefoglie (Napoleon pastries), spooned over fresh berries, and piped into bomboloni (Italian doughnuts). It’s the kind of filling that turns simple bakes into something elegant and elevated.

This cream is rich but balanced, silky but never heavy. It’s subtly flavored with vanilla, though many Italians love adding lemon zest for a fresh, aromatic twist. It’s a foundational recipe in many Italian households, often passed down through generations—and for good reason.

Why You’ll Love This Recipe

There’s so much to adore about this pastry cream, but here are a few standout reasons it should be your next kitchen project:

It’s beginner-friendly. Even if you’ve never made custard before, this recipe walks you through every step. No fancy equipment, no hard-to-find ingredients—just good old-fashioned technique.

It’s ultra creamy and stable. Thanks to the perfect ratio of egg yolks and cornstarch, it sets up beautifully without ever turning rubbery or watery.

It plays well with others. Crema Pasticcera is incredibly versatile. Serve it on its own, layer it into desserts, or pipe it into pastries. It’s the base of so many treats!

It’s make-ahead friendly. It holds well in the fridge for days, which makes it perfect for prepping in advance for events or holidays.

It’s customizable. You can keep it classic with vanilla, or add lemon zest, espresso, or even liqueur for a unique twist.

The Taste of Crema Pasticcera

Imagine a silky custard with a delicate vanilla fragrance and a whisper of citrus if you add lemon zest. It’s lightly sweet, smooth on the tongue, and comforting in the best way. The texture is thick but not stiff—soft enough to dollop, firm enough to pipe. It’s elegant yet familiar, luxurious without being over-the-top.

The flavor is mild, which makes it a wonderful match for everything from rich chocolate cakes to fresh, tart berries. Think of it as your creamy blank canvas, waiting for your creativity.

Why Homemade Pastry Cream is Always Better

Store-bought custards or instant pudding mixes just can’t compare. When you make pastry cream from scratch, you get to control everything: the sweetness, the thickness, the flavor profile. Plus, there are no preservatives, artificial flavors, or gums—just fresh ingredients and real flavor.

Making it yourself also means you can adjust it for your specific needs. Need it thicker for a tart? Use slightly more cornstarch. Want it extra light for layering in trifles? Fold in some whipped cream after chilling. The flexibility is one of its best features.

Ingredients You’ll Need

Here’s what you need to make this dreamy Italian pastry cream:

• 1 cup whole milk
• 1 cup heavy whipping cream
• ⅔ cup granulated sugar
• 5 large egg yolks
• ¼ cup cornstarch
• Pinch of salt
• 1 teaspoon vanilla extract (or ½ vanilla bean, split and scraped)
• Optional: zest of ½ lemon (for a traditional aromatic note)

Tools You’ll Need

You won’t need any special gadgets—just a few basics:

• Medium saucepan
• Mixing bowl
• Whisk
• Fine mesh strainer (if using zest or vanilla bean)
• Heatproof spatula
• Plastic wrap

These tools help you create a smooth, lump-free cream every time.

Optional Additions and Substitutions

One of the joys of pastry cream is how easily you can tailor it to suit your dessert or occasion. Try some of these ideas:

• Use only whole milk for a slightly lighter version
• Swap vanilla extract for almond extract, orange blossom water, or a splash of rum
• Add finely ground espresso for a coffee-flavored variation
• Stir in a little melted dark chocolate for a quick chocolate pastry cream
• Replace the lemon zest with orange or lime zest for a citrusy kick

You can also fold in whipped cream after chilling for a crème légère, a lightened version often used in fruit tarts and cream puffs.

Step-by-Step Instructions

Let’s walk through this together. The process is straightforward, and once you’ve made it a couple of times, it’ll feel like second nature.

Step 1: Heat the Milk and Cream

In a medium saucepan over medium heat, combine the milk, cream, and lemon zest (if using). Stir occasionally and bring it to a gentle simmer—not a full boil. This should take 3 to 5 minutes. If you’re using zest, let it steep for 5 minutes off the heat to infuse the flavor, then strain it out.

Step 2: Whisk the Egg Mixture

While the dairy heats, whisk together the egg yolks, sugar, cornstarch, and salt in a mixing bowl. Whisk until the mixture is smooth and pale in color—this means the sugar has started to dissolve and the yolks are well emulsified.

Step 3: Temper the Eggs

Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly. Do this gradually to avoid scrambling the eggs. This step is called tempering, and it gently brings the eggs up to temperature so they can thicken the custard without curdling.

Step 4: Cook the Custard

Pour the mixture back into the saucepan and return it to medium heat. Cook, whisking constantly and vigorously. In about 3 to 5 minutes, the mixture will begin to thicken and bubble. Once it reaches a pudding-like consistency, remove it from the heat.

Step 5: Add Vanilla and Chill

Stir in your vanilla extract or the seeds from a vanilla bean. Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.

Refrigerate for at least 2 hours or until fully chilled and set.

What to Serve with Crema Pasticcera

This pastry cream is a chameleon in the dessert world. Here are just a few ways to enjoy it:

• Fill cream puffs, éclairs, or profiteroles
• Layer between sponge cake or in trifles
• Spoon into tart shells and top with fresh fruit
• Pipe into bomboloni or doughnuts
• Serve as a simple dessert topped with fruit and toasted almonds

It also pairs beautifully with recipes like these Salted Caramel Cupcakes or these Watermelon Cupcakes, which could be filled or topped with a dollop of pastry cream for added decadence.

Tips for the Best Pastry Cream

Want to nail it every time? Keep these tips in mind:

• Whisk constantly while cooking to avoid lumps or scorching.
• Don’t let it boil hard—gentle bubbling is enough to activate the cornstarch.
• Use plastic wrap directly on the surface to prevent a skin.
• Chill completely before using, especially if you’re piping or layering.
• If lumps form, just strain it while still warm for a silky finish.

Storage Instructions

Store Crema Pasticcera in an airtight container in the refrigerator for up to 4 days. Always press plastic wrap directly against the surface.

Do not freeze, as freezing will alter the texture and may cause separation.

Frequently Asked Questions

Can I make this ahead of time?

Yes! It’s ideal for making 1 to 2 days in advance. Just store in the fridge and give it a quick whisk before using.

Can I freeze pastry cream?

No, freezing is not recommended. The cream tends to separate upon thawing, resulting in a grainy or broken texture.

What do I do if my pastry cream is lumpy?

Don’t worry. Just pass it through a fine mesh sieve while it’s still warm. It’ll come out smooth and lovely.

Can I lighten it for a mousse-like dessert?

Absolutely. Fold in freshly whipped cream (about equal parts) for a lighter, airier texture. This variation is called crème légère.

How do I use it in cakes?

Pipe it between cake layers, mix it with whipped cream for filling, or spoon it into cut-outs for surprise centers.

Pairing Ideas and Related Recipes

Once you fall in love with this pastry cream, you’ll want to use it everywhere. Try it in or alongside some of my other favorite recipes:

• Salted Caramel Cupcakes: Use a dollop of pastry cream as a surprise filling.
• Watermelon Cupcakes: Add a cool swirl of pastry cream for creamy contrast.
• Rhubarb Dump Cake: Serve a warm slice with a spoonful of chilled pastry cream—comfort dessert at its finest.

Share Your Creation

If you make this Crema Pasticcera, I’d love to hear how it turned out! Tag your photos on Pinterest, drop a comment with your thoughts, or share how you served it. Your feedback and creativity always inspire me and other readers.

Nutritional Information (Per 1/4 Cup Serving)

• Calories: ~210
• Fat: 14g
• Carbohydrates: 18g
• Protein: 3g
• Sugar: 16g

Print