Home > Italian Dessert Recipes > Crema Pasticcera
Crema pasticcera is an Italian version of pastry cream which is used in many Italian pastries and cakes. These creamy filling is essential for making classic Italian pie torta della nonna, filling fried pastries bignѐ di San Giuseppe or breakfast pastries cornetti or making traditional Italian creamy dessert Zuppa Inglese.
Crema pasticcera is not difficult to make, though it does require care and attention so that it doesn't curdle. Crema pasticcera also comes in a variety of flavoures - chocolate, coffee, lemon, pistachios etc.
What else can you use it for? It can be served plain accompanied with fresh fruits, panettone or dry cookies.
SERVES: 300 ml
COOKS IN: 15 minutes
- 4 medium egg yolks
- 60 g caster sugar
- 30 g cornstarch
- 400 ml milk
- 200 ml whipping cream
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon
- Place the milk, cream and peeled lemon zest in a saucepan to boil. In a glass mixing bowl whisk the egg yolks, sugar, cornstarch and until you get smooth texture (without any lumps).
- When the milk is boiled, take it from the heat and remove the lemon peel from it. Place a one scoop of the milk into the egg mixture and whisk well. Now place the egg mixture into the milk and cook on the low heat continuously whisking until it thickens (approximately 3 minutes). In the end add a tablespoon of vanilla extract.
- Transfer it to a bowl and let it cool, place some plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools. Refrigerate until cooled.
- Serve in a glass bowls or use to make one of many Italian desserts.
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