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Crema Pasticcera

Crema pasticcera is an Italian version of custard cream which is used in hundreds of classic classic Italian desserts such as torta della nonna, crostate or zuppa inglese. Crema pasticcera is also used as filling for castagnole - popular fried dough balls prepared during Carnival in Venice.

It can also be served plain accompanied by fresh fruits, panettone or dry cookies. For crema pasticcera you need only a few ingredients you usually have at home. In this recipe we replaced some amount of milk with cream so it tastes better. Beside classic crema pasticcera you can make flavoured cream buy adding chocolate, coffee, pistachios, lemon etc. By following this recipes you will get delicious light cream you can serve alone or you can use for other delicious desserts. 

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  • 4 large egg yolks
  • 100 g sugar
  • 45 g cornstarch
  • 600 ml milk
  • 200 ml heavy cream
  • 1 vanilla bean


  1. In a bowl, combine the egg yolks and sugar and beat until creamy and light yellow. Mix in the cornstarch, one tablespoon at the time.

  2. Put the milk, cream and vanilla in a saucepan and heat until bubbles begin to appear around the edge of the pan. Put aside milk and pour a small amount of it into the egg mixture and mix well until you get smooth consistency. 

  3. Then put the egg mixture into the milk, return to low heat and cook, stirring constantly until the cream thickens (about 3 minutes). Remove from the heat and pour into a bowl. Cover with plastic wrap touching the surface of the cream so it doesn't form a skin. 

  4. Refrigerate until cooled (at least for about 4 hours). Serve in the glass bowls or use to make one of many Italian desserts.

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