Pastry Cream

Crema pasticciera

Preparation info
  • Makes

    2½ cups

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About

Use to fill cakes, cream puffs, or to top crullers instead of ricotta.


  • ¼ cup cornstarch
  • 2 cups milk
  • 2 egg yolks


Dissolve the cornstarch in ½ cup of the milk. Place the remaining 1½ cups milk in a saucepan, add the egg yolks, sugar, and cornstarch mixture. Place over medium heat and stir until thickened. Add the grated lemon peel if using, stir, spoon into a bowl, cool, then chill.