Crema Pasticciera

Italian Pastry Cream

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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Use this custard cream as a filling for pastries or cakes. Flavor it according to the directions following the recipe.


  • 2 cups milk
  • Β½ cup sugar
  • Pinch salt
  • 6 large egg yolks
  • ΒΌ cup all-purpose flour
  • 2 teaspoons vanilla extract


Bring the milk to a boil with half the sugar in a 2-quart non-reactive saucepan over medium heat.

Whisk the egg yolks in a bowl with the salt and whisk in the remaining sugar in a stream. Sift the flour over the yolk mixture and whisk in.

When the milk boils, remove it from the heat and whisk one-third of it into the yolk mixture. Return the remaining milk to a boil and, beginning to whisk the milk first, pour in the yolk mixture. Continue whisking constantly until the cream thickens and comes to a boil. Allow to boil, whisking constantly, for 30 seconds.

Remove from the heat, whisk in the vanilla, and pour into a clean nonreactive bowl. Press plastic wrap against the surface and refrigerate until cold. Use the cream within 24 hours.

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