Crema Pasticciera

Italian Pastry Cream

Preparation info

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

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


  • 2 cups milk
  • ½ cup sugar
  • Pinch salt


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