Italian Pastry Cream (Crema Pasticcera)
Updated Feb 19, 2025, Published Apr 27, 2021
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Italian Pastry Cream—Crema pasticcera, Italian pastry cream, is smooth, rich, and irresistible! It has only six ingredients and is easy to make. It is among the most common ingredients in Italian pastries, donuts, zeppoles, crostata, and cakes. You will love my Nonna’s authentic recipe!
Why You’ll Love This Recipe
This Italian Pastry Cream recipe is straight from my heart—and my childhood! I remember watching my nonna stir a pot of silky, golden cream, the sweet aroma of vanilla and citrus filling the kitchen. It’s a timeless staple in Italian desserts, and now, I’m so excited to share it with you!
- Incredibly Creamy & Luxurious – Thick, smooth, and velvety—just like the pastry shops in Italy.
- Simple, Classic, and Foolproof – Easy-to-follow steps for perfect pastry cream every time.
- Versatile & Delicious – Fill tarts, pastries, cakes, or sneak a spoonful straight from the bowl!
You will also love these cream fillings: Chocolate Pastry Cream, Easy Lemon Curd, and Best Italian Pistachio Cream! Leftover egg whites? Make Soft Italian Amaretti Cookies (Sardinian Recipe)! You will love it in our Italian Fruit Tart.
Table of Contents
Simple Ingredients
This easy recipe only requires a few fresh ingredients and pantry staples.
- Egg yolks
- Granulated sugar
- Cornstarch
- Whole milk
- Vanilla bean (scrape the inside of a vanilla bean pod). You can also use 1 teaspoon of vanilla extract (variation: use almond extract)
- Lemon zest (variation: use orange zest)
Substitutions:
- Milk → Use half-and-half or heavy cream for a richer texture, or coconut/almond milk for a dairy-free version.
- Cornstarch → Replace with double the amount of all-purpose flour for thickening.
- Granulated Sugar → Swap with honey or maple syrup (adjust liquid slightly).
- Vanilla Extract → Use a vanilla bean for a deeper flavor, or almond extract for a nutty twist.
Variations:
- Chocolate Pastry Cream – Stir in melted dark chocolate or cocoa powder after cooking.
- Citrus-Infused – Add lemon or orange zest for a fresh, zesty flavor.
- Coffee Pastry Cream – Mix in instant espresso powder for a bold coffee kick.
- Nutty Flavor – Blend in finely ground pistachios or hazelnut paste for a delicious nutty version.
See the recipe card for quantities and the full recipe.
How to make Italian Pastry Cream
How to make this authentic Italian recipe from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for many delicious desserts- you will love it!
Add the room-temperature eggs and granulated sugar to a bowl and beat until light and pale yellow.
Then, add the cornstarch and mix again to combine.
Add the milk to the pan and heat on medium heat.
Slowly temper the eggs into the hot milk, whisking constantly. Cook until it sticks to the back of a wooden spoon and is thick (pudding-like). Add the vanilla and lemon zest to the end of cooking and stir to combine.
Expert Tips
Pastry cream is not difficult to make, though it requires care and attention to prevent curdling. Follow these tips for the best results and creamy texture.
- Room temperature eggs
- High-quality eggs and only use the egg yolk
- Whip egg yolks and sugar until thick and creamy using an electric mixer
- WHOLE MILK
- Corn starch instead of flour (makes it even lighter!)
- Stir the cream constantly while it is cooking to get the right consistency
- Cover with plastic to touch the cream so it doesn’t develop a “skin” on top
- Follow the instruction in the recipe exactly and you will achieve a great cream!
Be patient with the custard mixture. It will take about 5 minutes before it starts to thicken, but then it will thicken very quickly. After 10 minutes, it should have the right consistency. It will stick to the back of a spoon.
You will also love this vanilla sauce.
Equipment
If you need a new electric mixer, BUY THIS ONE. It’s also good for custards and dishes that require frequent stirring. BUY THIS ONE.
FAQ’s
Lumps can form if the eggs cook too quickly. To prevent this, whisk constantly and cook over medium-low heat. Straining the cream through a fine-mesh sieve will also remove any lumps.
Italian pastry cream (Crema Pasticcera) is thicker and richer than traditional custard because it uses cornstarch (or flour) as a thickener, allowing it to hold its shape. Custard, like crème anglaise, is usually softer and pourable, thickened only with egg yolks.
Yes! Pastry cream can be stored in the fridge for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
Pastry cream does not freeze well because it can separate and become watery when thawed. It’s best made fresh or stored in the fridge.
Serving Suggestions
Here is one of my favorite recipes with this delectable cream filling: Italian Cream Cake (this would make a great Mother’s Day, special occasion, or any other day, dessert ).
I also love to use it as a filling for Italian Crostata! You can even use it to fill these Authentic Sicilian Cannoli or Cinnamon Sugar Baked Donuts Cream Filling!
- Put it in these Italian cream puffs
- Serve with berries and a dollop of whipped cream
- As a topping for crepes, waffles, or pancakes
- Serve with Italian Brioche Bread Recipe (Soft and Easy)
- Blind bake a pie crust and make chocolate pie: Ultimate All Butter Pie Crust or Easy Tried and True Crisco Pie Crust
- Use as a filling for cake such as: Italian Crumble Cake Pastry Cream Filling, and Almond Vanilla Cake.
Or, if you are like me, you will eat it by the spoonful :).
Storage Instructions
- The pastry cream can stay in the fridge for 4-5 days. It’s important to keep it covered in a plastic wrap bowl or in a sealed container so the skin doesn’t form on top. If you notice skin has formed, simply scrape it off the top to remove it. If you mix it in, you’ll end up with lumps.
- Pastry cream can easily split and curdle when frozen, so I don’t recommend freezing.
More Delicious Italian Dessert Recipes:
Enjoy a taste of Italy in your kitchen with this Italian Pastry Cream (Crema Pasticcera Recipe)
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Italian Pastry Cream (Crema Pasticcera) Recipe
Ingredients
- 4 medium egg yolks
- 80 g granulated sugar, ½ cup
- 40 g cornstarch, ⅓ cup
- ½ liter whole milk, 2 cups
- ½ teaspoon vanilla bean, scrape the inside of a vanilla bean pod. You can also use 1 tsp of good quality pure vanilla extract (optional substitute: almond extract)
- zest of half lemon
Instructions
- In a medium mixing bowl, whip the egg yolks and sugar with an electric mixer until light and foamy, about 5 minutes. Add the cornstarch and mix again for 1-2 minutes until smooth and combined.
- In a saucepan heat the milk on low heat. Add lemon zest and vanilla bean (or extract). Stir to combine. Now, turn heat to medium and heat milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat. Using a whisk- start adding the beaten egg, sugar, and cornstarch mixture, a little at a time into the hot milk. It’s very important to stir constantly until you achieve a unified mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. The cream must NEVER boil. In this way, you have a smooth cream without lumps and without chunks of cooked egg.
- If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back. This step is the only difficult step in the Pastry Cream recipe.
- Keep cooking on very low heat until the cream is thickened. When the cream is well thickened (it will stick to the back of a wooden spoon and not drip off), immediately pour it into a cold glass container. Important to remove the cream immediately from the hot saucepan to prevent it from cooking longer.
- While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming skin on the cream surface. Refrigerate at least 3 hours for it to set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed the recipe but had to cook the mixture for 25 minutes before it would coat the back of a spoon. It never set up in the fridge. This recipe says to never let the mixture boil but other Italian pastry cream recipes say it must boil to set up….
Correct, if you let this come to a boil it will risk curdling, but you do want to get it HOT and let it thicken. I am sorry this did not turn out for you the first time. It is a yummy recipe to try.
I just made this cream and it tasted a little corn starchy….I used a scale instead of measuring and added 40g per the recipe. I double checked afterwards and my 1/3 cup was just under 20g. So I believe I used double the amount. The consistency still looks great and I think when I try again it will taste better.
This is amazing! It’s so light and flavorful! I eat it by the spoonful!
I could eat it by the spoonful as well. Happy you loved it.
Best classic Italian pastry cream recipe. So many possibilities with this pastry cream recipe.