The classic pastry cream – creamy and foolproof basic recipe is one of the most beloved preparations of Italian pastry: velvety, fragrant, and very easy to make.
It’s perfect for filling cakes, tarts, cream puffs, but also enjoyed by the spoon, with cookies or fresh fruit.
I often prepare it in the afternoon, so I can serve it cold as a light dessert after dinner. Try it also as a base in a fruit tart .. it’s perfect!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Low Heat
- Cuisine: Italian
- Energy 215.80 (Kcal)
- Carbohydrates 30.47 (g) of which sugars 24.43 (g)
- Proteins 5.72 (g)
- Fat 8.55 (g) of which saturated 4.26 (g)of which unsaturated 4.28 (g)
- Fibers 0.00 (g)
- Sodium 8.71 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Classic Pastry Cream – Creamy and Foolproof Basic Recipe
- 2 cups milk
- 1/2 cup sugar
- 4 oz egg yolk
- 3 tbsps cornstarch
- 1 tsp vanilla extract
Tools
- Small Pot
- Hand Whisk
- Bowl
- Plastic Wrap
Prepare the Classic Pastry Cream – Creamy and Foolproof Basic Recipe
.
Place the milk in a small pot with the vanilla extract and let it rest for at least an hour.
In a bowl, combine the sugar, egg yolks, and sifted cornstarch. Mix well with the whisk until you get a homogeneous mixture.
Bring the milk almost to a boil, then slowly pour it into the bowl with the eggs, mixing.
Put everything back in the small pot and cook over low heat, stirring continuously until the cream thickens.
Once ready, cool the pot immediately by immersing it in ice water.
Transfer the cream to a bowl, cover with plastic wrap at contact, and store in the fridge for up to 2 days.
Variants of Pastry Cream
Diplomat Cream After cooling the cream, add whipped cream and gently mix: a soft and irresistible delight!
Chocolate Pastry Cream Add chopped dark chocolate to the hot cream and stir until it melts.
