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Crema Pasticcera Recipe

Crema pasticcera is an Italian version of pastry cream which is used in many classic Italian desserts such as torta della nonna, filled fried pastries, bigne di San Giuseppe, zuppa inglese etc. It can also be served plain accompanied with fresh fruits, pannettone or dry cookies. This crema is prepared from several ingredients. Besides classic crema pasticcera which is usually flavoured with vanilla there are also other flavoured versions of this cream - chocolate, coffee, lemon, pistachios etc.

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SERVES: 250 ml
COOKS IN: 15 minutes


  • 200 ml milk
  • 3 medium egg yolks
  • 50 g sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon plain flour
  • vanilla extract


  1. Place the milk in a saucepan to boil. In a glass mixing bowl whisk the egg yolks, sugar, cornstarch and flour until you get smooth texture.

  2. When the milk is boiled, take it from the heat and place a one scoop of the mill into the egg mixture and whisk everything. Now place the egg mixture into the milk and cook on the low heat continuously whisking until it thickens. In the end add a tablespoon of vanilla extract. Set aside to cool and use for desserts.

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