Italian Pastry Cream

Italian pastry cream is smooth and luscious and quite easy to make at home.

It doesn't matter whether you call this pastry cream, creme patissiere or crema pasticcera, this recipe makes a thick and creamy custard that is perfect for pastries and desserts.

My Italian version has a delicate lemon and vanilla flavour and can be adapted to make other lots of other flavours. 

I've been making this Italian Pastry Cream for a very long time and generally it is known as crema pasticcera in Italy. As a child, I watched my mum make it and learnt the flavours she used such as infusing the milk with the lemon rind. My mother would never have used (or probably even been able to purchase) something so decadent as vanilla bean. Feel free to substitute vanilla extract as explained below.

This cream is SO good! Actually, I could (and do!) just eat it like a pudding but it's also great in Mini Cream Horns, Strawberry crostata, Italian cream puffs and Italian Peach Cookies. Plus this crema pasticcera is just what you need for a spectacular Italian Rum Cake and my Zuppa Inglese.

Pastry cream is really nothing more than thickened egg custard so don't get to caught up with fancy names. In fact, pastry cream is so much easier to make than egg custard because the added starch (as in flour and cornflour) stablises the egg yolks. Unlike creme anglaise which uses no starch, pastry cream can be simmer without fear of making scrambled eggs. Actually, you NEED to simmer to cook out the floury taste. 

Ingredients

 Most likely you already have the ingredients to make this Italian pastry cream. That's because it uses simple basic ingredient and yet creates a luscious, thick cream. All you will need is:-

• whole milk
• lemon
• vanilla bean
• sugar
• eggs
• flour
• cornflour/cornstarch
• salt
• butter is optional but adds extra creaminess

Ingredient Substitutions

I love this recipe just as it is. However, there are a few ingredients you can substitute or leave out and not have a noticeable difference in flavour.

• substitute reduced fat 2% milk for whole milk
• for a dairy free option use soy or almond milk 
• substitute half the milk for half pouring cream for a richer version
• substitute 3 teaspoons of vanilla extract for vanilla bean
• leave out the strip of lemon rind if you don't want a lemon flavour

Instructions

1. Infuse the milk and sugar with vanilla and lemon rind
2. Combine egg yolks, flour and cornflour/cornstarch
3. Add reserved milk to egg yolk mixture
4. Remove vanilla and lemon rind from milk
5. Whisk hot milk into egg yolk mixture
6. Strain back into saucepan
7. Simmer and thicken on stove
8. Pour into bowl and cover with plastic wrap

Tips for success and FAQ's

Italian pastry cream will be smooth and delicious if you follow these tips.

• sift flour and cornflour/cornstarch before adding to egg yolks
• be sure to whisk constantly while adding hot milk to egg yolk mixture
• strain through fine mesh sieve into saucepan
• whisk constantly while cooking - never walk away from the stove
• for extra insurance - pass cooked, hot pastry cream through fine mesh sieve
• before using - whisk until smooth

If it's still lumpy, pass the cold pastry cream through the fine mesh sieve however this may thin it out a bit.

Recipes for leftover egg whites

Egg whites freeze very well. Freeze in batches that you know you'll use. Frozen egg whites are perfect for recipes like Italian Meringue Buttercream, pavlova and macarons or for something savory, try my Egg White Frittata.

Related recipes

Torta della Nonna
Plum and Vanilla Custard Tart from A Baking Journey
Homemade Puff Pastry from Sugar Spun Run

Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!