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Italian Pastry Cream Recipe

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★★★★★

5 from 397 reviews

This classic Italian Pastry Cream recipe yields a rich and silky custard perfect for filling cakes, pastries, and tarts. Made by gently cooking a mixture of milk, cream, sugar, egg yolks, flour, and cornstarch, then enriched with butter and vanilla, this creamy custard offers a luscious texture and delicate flavor that elevates any dessert.

Ingredients

Scale

Liquid Ingredients

  • 1 cup milk (whole or 2%)
  • 1 cup heavy whipping cream
  • 1/2 cup milk (separate from above, for egg mixture)
  • 2 tablespoons salted butter
  • 1/2 teaspoon vanilla extract

Dry Ingredients

  • 2/3 cup granulated sugar
  • 1/2 tablespoon all-purpose flour
  • 2 tablespoons cornstarch

Eggs

  • 5 large egg yolks, room temperature

Instructions

  1. Heat Milk and Cream: Whisk together ½ cup milk, the cream, and sugar in a saucepan. Gently heat over medium, stirring until the mixture just steams without boiling, then remove the saucepan from heat to prevent curdling.
  2. Prepare Egg Mixture: In a separate bowl, whisk together the 5 large egg yolks, all-purpose flour, cornstarch, and the remaining ½ cup milk until the mixture is completely smooth and lump-free.
  3. Temper Eggs: Slowly add a few tablespoons of the hot milk and cream mixture into the egg yolk mixture while whisking constantly to gently raise the temperature of the eggs and prevent scrambling. Then strain this combined mixture through a fine-mesh sieve back into the saucepan to ensure smoothness.
  4. Cook Custard: Place the saucepan over medium heat and continuously stir the mixture with a whisk or spatula to prevent lumps and sticking. Cook until the custard reaches a gentle simmer and thickens significantly, about 1 minute. Immediately remove from heat to avoid overcooking.
  5. Chill and Finish: Strain the hot custard into a bowl set over an ice bath to cool quickly. Stir in the salted butter and vanilla extract until fully incorporated and smooth. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  6. Refrigerate: Let the pastry cream chill in the refrigerator for 2 to 3 hours until it is fully set and cold, ready to use as a filling for pastries, cakes, or tarts.

Notes

  • The room temperature of the egg yolks ensures they temper smoothly without curdling.
  • Straining the custard twice helps produce an ultra-smooth texture free of lumps.
  • Pressing plastic wrap directly on the surface is essential to prevent a skin from forming during refrigeration.
  • Use whole or 2% milk based on your preference for richness; whole milk yields a richer cream.
  • This pastry cream can be stored covered in the refrigerator for up to 3 days.

Keywords: Italian pastry cream, custard filling, creamy dessert filling, homemade pastry cream, classic custard, dessert custard

Find it online: https://amayaharis.com/italian-pastry-cream-recipe/