Description
This classic crema pasticcera recipe makes a rich, silky Italian pastry cream that’s perfect for tarts, cakes, éclairs, or a simple spoonful straight from the fridge. Smooth, versatile, and deeply comforting, it’s a staple every home baker should have in their repertoire. Follow the step-by-step instructions for flawless results every time—no fancy equipment needed. Save it, make it, and use it in your next dessert masterpiece!
Ingredients
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1 cup whole milk
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1 cup heavy whipping cream
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⅔ cup granulated sugar
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5 large egg yolks
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¼ cup cornstarch
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Pinch of salt
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1 teaspoon vanilla extract (or ½ vanilla bean, split and scraped)
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Optional: zest of ½ lemon (for a subtle citrus twist)
Instructions
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In a medium saucepan, combine the milk, cream, and lemon zest (if using). Heat over medium until it just begins to simmer. Remove from heat and let steep for 5 minutes. Strain out zest if used.
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In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
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Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
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Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and just starts to bubble—about 3–5 minutes.
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Remove from heat and stir in the vanilla extract.
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Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
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Refrigerate until completely chilled—at least 2 hours—before using.
Notes
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For extra flavor, swap vanilla extract for almond or orange blossom water.
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Want a lighter version? Use all whole milk instead of half cream.
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For a chocolate twist, stir in a few ounces of chopped dark chocolate while the custard is still warm.
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To avoid lumps, whisk constantly and strain the cream if needed before chilling.
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Store covered in the refrigerator for up to 4 days. Not freezer-friendly.