CREMA PASTICCERA RECIPE (Italian Custard or Pastry Cream)

Italian Crema Pasticcera is a rich, velvety custard that serves as the base for countless Italian desserts, from cakes to tarts and pastries.

With its silky texture and subtle notes of citrus and vanilla, this classic custard is versatile and mouthwatering.

Perfect for filling éclairs, layering into trifles or simply enjoyed by the spoonful, it cannot be missing from every pastry chef’s repertoire.

 

SERVINGS: 4 to  6

Total Time Estimate:

• Active preparation time: ~25 minutes
• Chilling time: ~2-3 hours

Total time: 2.5-3.5 hours

INGREDIENTS:

• 4 cups milk
• 1 ¼ cups sugar
• 1 piece orange peel (avoid the white pith for best flavor)
• 6 egg yolks
• 1/2 cup cake flour (or 1/3 cup cornstarch for a gluten-free option)
• Pinch of salt
• 1 drop vanilla essence

 

INSTRUCTIONS:

1. Heat the milk.

• In a large saucepan, heat the milk, a pinch of salt and orange zest over low heat. Allow it to heat gently to infuse the orange flavor into the milk. Avoid boiling.

2. Prepare the egg mixture.

• In a separate large bowl, combine the sugar and cake flour (or cornstarch).
• Add the egg yolks one at a time, beating continuously until smooth and lump-free.

3. Temper the eggs

• Slowly pour 1 cup of hot milk into the egg mixture, a little at a time, whisking continuously. This will prevent the eggs from curdling.

4. Combine and cook

• Gradually transfer the tempered egg mixture to the saucepan with the remaining milk. Increase the heat slightly to medium-low.
• Cook, stirring constantly with a wooden spoon or whisk to prevent sticking.

5. Thicken the cream

• As the mixture heats up, it will begin to thicken. Once it reaches a smooth, custard-like consistency, and when it bubbles for about 1 minute, remove from heat.

6. Final touches

• Discard the orange zest and add a drop of vanilla essence to give a touch of delicate flavor.
• Transfer the custard to a clean bowl. Cover the surface directly with greaseproof paper or plastic wrap to prevent a skin from forming.

7. Chill and serve

• Refrigerate the Custard for a few hours, until it has cooled completely. It is now ready to be used in your favorite desserts or enjoyed on its own!

Tips for a perfect Custard

1. Avoid high heat: Cooking the cream too quickly can cause lumps or a burnt flavor. Low, constant heat is essential.
2. Strain for smoothness: For an ultra-smooth texture, strain the cream through a fine sieve before cooling.
3. Customize flavor: Substitute orange zest for lemon zest or add a splash of liqueur such as Grand Marnier for a unique touch.
4. Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the consistency may become grainy.

Most common uses of Crema Pasticcera

• Filling Italian desserts such as cannoli, tarts or choux pastry.
• Layered into tiramisu or trifles
• Spread on fresh fruit as a light dessert
• Spread in cakes or as a base for fruit tarts

 

 

Nutrient	Per Serving (Approx.)
Calories	290
Total Fat	6g
– Saturated Fat	2.5g
Cholesterol	150mg
Sodium	50mg
Total Carbohydrates	49g
– Sugars	41g
Protein	6g

ITALIAN CREMA PASTICCERA (CUSTARD)

Italian Crema Pasticcera is a rich, velvety custard that serves as the base for countless Italian desserts, from cakes to tarts and pastries.

With its silky texture and subtle notes of citrus and vanilla, this classic custard is versatile and mouthwatering.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Cuisine Italian

Servings 4

Notes

INGREDIENTS:

• 4 cups milk
• 1 ¼ cups sugar
• 1 piece orange peel (avoid the white pith for best flavor)
• 6 egg yolks
• 1/2 cup cake flour (or 1/3 cup cornstarch for a gluten-free option)
• Pinch of salt
• 1 drop vanilla essence

 

INSTRUCTIONS:

1. Heat the milk.

• In a large saucepan, heat the milk, a pinch of salt and orange zest over low heat. Allow it to heat gently to infuse the orange flavor into the milk. Avoid boiling.

2. Prepare the egg mixture.

• In a separate large bowl, combine the sugar and cake flour (or cornstarch).
• Add the egg yolks one at a time, beating continuously until smooth and lump-free.

3. Temper the eggs

• Slowly pour 1 cup of hot milk into the egg mixture, a little at a time, whisking continuously. This will prevent the eggs from curdling.

4. Combine and cook

• Gradually transfer the tempered egg mixture to the saucepan with the remaining milk. Increase the heat slightly to medium-low.
• Cook, stirring constantly with a wooden spoon or whisk to prevent sticking.

5. Thicken the cream

• As the mixture heats up, it will begin to thicken. Once it reaches a smooth, custard-like consistency, and when it bubbles for about 1 minute, remove from heat.

6. Final touches

• Discard the orange zest and add a drop of vanilla essence to give a touch of delicate flavor.
• Transfer the custard to a clean bowl. Cover the surface directly with greaseproof paper or plastic wrap to prevent a skin from forming.

7. Chill and serve

• Refrigerate the Custard for a few hours, until it has cooled completely. It is now ready to be used in your favorite desserts or enjoyed on its own!

Tips for a perfect Custard

1. Avoid high heat: Cooking the cream too quickly can cause lumps or a burnt flavor. Low, constant heat is essential.
2. Strain for smoothness: For an ultra-smooth texture, strain the cream through a fine sieve before cooling.
3. Customize flavor: Substitute orange zest for lemon zest or add a splash of liqueur such as Grand Marnier for a unique touch.
4. Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the consistency may become grainy.

Most common uses of Crema Pasticcera

• Filling Italian desserts such as cannoli, tarts or choux pastry.
• Layered into tiramisu or trifles
• Spread on fresh fruit as a light dessert
• Spread in cakes or as a base for fruit tarts

Keyword crema pasticcera, custard, italian custard,

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