Italian pastry cream

Italian pastry cream is thick creamy that is perfect for pastries and desserts.

Pastry cream is a pastry base, prepared with egg yolks, sugar, milk and flour or other thickeners such as corn or rice starch. It can be flavored with lemon, vanilla, orange, in many ways. From this cream are born other creams such as diplomatics. .

Italian pastry cream

Video recipe of the day

  • DifficultyEasy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time5 Minutes
  • Cooking methodStove
  • CuisineItalian


2 cups milk (500 g)
1/2 cup sugar (120 g)
5 yolks
5 teaspoons cornstarch (25 g)
5 teaspoons rice starch (25 g)
1 vanilla bean
1 lemon (grated zest)


1 Pot
1 Bowl
1 Whip
1 Container


Open the vanilla and take the seeds from the inside. Heat the milk with the vanilla pod. Mix the vanilla seeds, the grated lemon zest with the eggs and sugar and whisk. Add the starches and mix well. Pour the hot milk into the cream, mix with a whisk, cook while stirring. Put the cream in a low, large container. Cover with contact film. Allow to cool quickly and transfer to the fridge for a few hours. It can be kept in the fridge for up to 3 days.

Cook’s tips

Replace whole milk with 2% fat

For a dairy-free option use soy

Replace the vanilla bean with 3 teaspoons of extract

Omit the lemon zest if you don’t want a lemon flavor

Recipe variations

For the chocolate custard after cooking and off the heat, add 7 ounces of dark chocolate.

For the coffee variant, add 1 tablespoon of espresso powder to the hot milk.

To make it richer and more full-bodied, replace 150 ml of milk with cream.

Recipes of desserts

Easy ricotta semifreddo


Cream and strawberry cake

Italian pastry cream

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