Decadent Italian Pastry Cream: Crema Pasticcera
Try this definitive recipe for Italian pastry cream and give your desserts a decadent touch of divine vanilla-infused custard. This week, our Foodie Sisters in Italy try their hand at the classic crema pasticcera, a surprisingly simple yet incredibly versatile filling for pastries and tarts.
Frequently used in Italian and French cooking, crema pasticcera is an egg custard thickened with flour and cooled. Although not usually served by itself, it fills pastries such as croissants, doughnuts, and bignè, or can be layered with fresh fruit in a pastry case for a delicious tart.
The preparation is similar to classic custard but cooked until thick and then cooled until firm before use. This recipe, from celebrated Italian pastry chef Maurizio Santin, infuses the custard with a heady aroma of vanilla and requires extra whisking of the egg yolks to produce a luscious, silky texture.
The procedure is easy, requiring just a little elbow grease to avoid any lumps. However, as with all dessert recipes, be exact with quantities to ensure the perfect result. It is also important to leave the cream to cool with a layer of plastic wrap touching the surface; this will prevent a ‘skin’ from forming across the top.
Crema Pasticcera Recipe
Ingredients
- ½ liter milk
- 130g (4.6 oz) white sugar
- 40g (1.4 oz) all-purpose flour
- 100g (3.5 oz) egg yolks (approx. 5 eggs)
- 1 vanilla pod
Instructions
- Prepare the Vanilla: Beat the vanilla pod with the side of a knife to soften it, cut it lengthways, and scrape out the seeds into a bowl.
- Heat the Milk: Pour the milk into a saucepan and add the empty vanilla pod. Heat until the milk begins to boil.
- Whisk the Egg Yolks: Put the egg yolks into the bowl with the vanilla seeds and lightly beat with a whisk to break them. Add the sugar and whisk energetically until pale and airy. Add the sifted flour and combine, being careful not to overmix to avoid hardening.
- Combine and Cook: Once the milk starts to boil, take it off the heat and strain through a sieve into the egg mixture, removing the vanilla pod and any residue. Lightly stir until the sugar has dissolved, then pour it back into the pan over the heat while whisking continuously. (Don’t discard the vanilla pod: wash, dry, and place it in a jar of sugar to make vanilla-infused sugar).
- Thicken the Custard: As it heats, the custard will gradually thicken. Continue whisking until the first bubbles break the surface, then pour the cream into a heat-proof bowl. Cover with plastic wrap, allowing it to touch the surface of the cream to prevent a skin from forming as it cools. When cool, place it in the fridge until needed. Stir well before using it in your chosen recipe.
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