Italian Pastry Cream (Crema Pasticcera)
A simple Italian pastry cream, crema pasticcera, provides a creamy, custardy filling for cakes, pastries, and tarts.
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Instructions
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Warm 1 1/2 cups milk with a vanilla bean in a saucepan over low heat; if using extract, add it later.
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In a bowl, whisk egg yolks, then sift in flour and whisk until smooth.
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Incorporate sugar, salt, and the remaining 1/2 cup milk into the egg mixture, ensuring no lumps.
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When the milk on the stove is near boiling, remove the vanilla bean (or add extract).
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Slowly whisk the warmed milk into the egg mixture.
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Return the combined mixture to the pot and cook over low heat, stirring continuously, until it reaches a barely simmering, yogurt-like consistency (approximately 2 minutes).
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Transfer the cream to a bowl, covering the surface with plastic wrap to cool.