How to make Italian Pastry Cream (Crema Pasticcera) from scratch in just 10 minutes. This silky vanilla pastry cream is perfect for doughnuts, pastries, tarts, cakes and many other desserts.
Crema Pasticcera is a wonderfully versatile custard. In Italy you’ll often find pastries and doughnuts filled generously with this pastry cream. Many cooks personalise it with lemon or orange zest or a splash of liqueur such as Limoncello or La Strega for extra flavour.
This version is a basic vanilla pastry cream that you can easily adapt with citrus zest or a liqueur of your choice. There is also a chocolate pastry cream variation that works beautifully for richer desserts.
Ingredients you need
The ingredients are simple: egg yolks, sugar, cornstarch, vanilla and full-fat milk. Full-fat milk gives the creamiest texture and thickens more quickly; it produces a richer flavour and smoother consistency.
Step-by-step photos and instructions
Warm the milk and vanilla in a saucepan, then remove it from the heat and set aside.
In a bowl whisk the egg yolks and sugar until combined. Add the cornstarch and mix thoroughly until smooth.
Slowly pour the warm milk into the egg mixture while whisking constantly. Make sure the milk is warm, not hot, so the eggs do not scramble.
When the mixture is combined, return it to the saucepan you used to warm the milk.
Heat the custard over low to medium-low heat, stirring constantly with a wooden spoon until very thick, about 8–10 minutes. Be patient: it may take several minutes before it begins to thicken, then it will set quickly.
Top tip: Keep the heat low and stir continuously. If you see small lumps, whisk vigorously to smooth them out. After it reaches the right consistency, remove from the heat.
Pour the thickened pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then let it cool to room temperature and chill in the fridge until needed.
Flavours and variations
You can easily adapt this pastry cream. Try one of these ideas:
- Lemon zest (1 whole unwaxed lemon)
- Orange zest (1 whole orange)
- Limoncello (1–2 tbsp)
- La Strega liqueur (1–2 tbsp)
- Marsala wine (about 1 tbsp)
- Cointreau (1–2 tbsp)
Storage
Store Crema Pasticcera covered in the fridge for up to 4–5 days. Keep it in a sealed container or press plastic wrap directly onto the surface to stop a skin forming. If a skin forms, remove it carefully—mixing it back in can cause lumps. Freezing is not recommended; the texture can separate and become grainy after thawing.
Ways to use it
Crema Pasticcera is ideal for filling cornetti (Italian croissants), sfogliatelle, bomboloni (doughnuts), and small tart shells. It’s also the traditional filling for Torta della Nonna, a baked custard tart topped with pine nuts. For a lighter filling, fold the pastry cream into whipped cream to make a chantilly-style cream perfect for cakes and layered desserts.
Top tips
- You can substitute vanilla paste with 1 scraped vanilla pod (add seeds to the milk and remove the pod before combining) or 1 tsp vanilla extract.
- Ensure the milk is warm, not hot, when adding to the eggs to avoid scrambling.
- Keep the heat low while cooking; higher heat can cause the eggs to scramble.
- If lumps appear, whisk vigorously to smooth the cream.
- Full-fat milk gives the best texture; semi-skimmed will work but may take longer to thicken.
- Cover with plastic wrap while cooling to avoid a skin, then chill completely before using.
- Store in the fridge for 4–5 days; do not freeze.
Italian Pastry Cream – Crema Pasticcera
Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 15 (around 700g)
Ingredients
- 5 egg yolks (large)
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups full-fat milk (590ml)
- ½ tsp vanilla paste (or see notes)
Instructions
- Warm the milk and vanilla in a saucepan, then set aside.
- Whisk the egg yolks and sugar together until combined. Add the cornstarch and mix thoroughly.
- Slowly pour the warm milk into the egg mixture while whisking constantly to avoid lumps.
- Pour the combined mixture back into the saucepan and heat over medium-low.
- Stir constantly with a wooden spoon until the mixture becomes very thick, about 8–10 minutes. If lumps form, whisk vigorously.
- When thick, transfer to a clean bowl and press plastic wrap onto the surface to prevent a skin forming.
- Allow to cool, then chill in the fridge until ready to use.
Notes
- Use 1 scraped vanilla pod or 1 tsp vanilla extract instead of vanilla paste if preferred.
- Do not add very hot milk to the eggs; add warm milk to avoid scrambling.
- Keep heat low while thickening to prevent curdling.
- Full-fat milk gives the creamiest results; semi-skimmed will work but will thicken more slowly.
- Cover with plastic wrap and refrigerate. Keeps 4–5 days; do not freeze.
Nutrition (per serving, approximate)
Calories: 70 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 3 g