Italian Pastry Cream the Best Cream, so delicious, perfect for filling cakes, cookies and pies.
If you eat Italian pastries or have a family that loves Italian Pastries, then you must learn to make Italian Pastry Cream.
Unfortunately, Italian Pastry Cream has always stumped me. I can never get it smooth. The taste is good, so they say, “but Ma, it’s lumpy”, until I got my friend to spill her secret!
This Traditional Italian Pastry Cream Recipe, is easy but you must give it 100 percent of your attention. The egg yolks and sugar are beaten (with an electric beater instead of by hand), together with flour and milk before thickening in a pot over low heat.
Of course once you start cooking the sauce you must whisk briskly non-stop so none of those annoying lumps appear. And voila there you have a delicate, smooth Italian Pastry Cream.
I have never really been a great lover of Pastry Cream, and then when I made my Mimosa Cake it called for a Cream Filling made with milk and cream and then I discovered that “Oh Yes” I could really like this stuff.
Mimosa Cake
Now if you are looking for the perfect way to use that Cream besides a Mimosa cake well all you have to do is make some Italian Pie Dough.
It also makes a delicious filling for Tarts, or even Layer Cakes or how about some Bignè? And if you have never tasted Italian Pastry Cream you must give it a go. You won’t be disappointed.
Sporcamuss
It is smooth and creamy, with a delicious vanilla flavouring. Or if you like a Coffee Flavour you should really give this Coffee Pastry Cream a try.
Whatever you decide to fill with this Pastry Cream I certainly hope you enjoy it.
- 1 cup milk divided
- 1/3 cup sugar
- 3 tablespoons flour (whisk in a small bowl)
- 3 egg yolks
- 1/2 teaspoon vanilla
- 3/4 cup milk
- 3/4 cup cream whipping/whole cream
- 4 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour
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ITALIAN PASTRY CREAM WITH MILK
In a medium pot add 3/4 milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
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In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
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Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate until needed up to 5 days refrigerated). Enjoy!
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In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours.
And if you are looking for another creamy Italian Pastry Cream be sure to check out this Delicious Coffee Pastry Cream.
Hi Rosemary!
I’ve made this both ways now and they’re amazing! I see that you can keep it for up to 5 days, but have you ever tried to keep it longer? I made some this Saturday and am hoping to use it next Saturday (7 days).
Hi Ally, so glad you enjoy it. I have to say the maximum would be 5 days. Hope that helps. 🙂
If we are using this as a filling for our cakes, do we have to let it refridgerate for 3 hours, or can we cut that time in half?? Will it damage the cream? also is it liquidy or more of a solid?
Hi Jade, half the time should be fine and yes it is quite solid and thick and the cream should be fine. Let me know how it turns out. Once it starts to thicken it will then thicken very quickly, but remember keep stirring. 🙂
This pastry cream looks amazing Rosemary!!! So rich and creamy. Grabbing my spoon!
Thanks Allie, it makes a great filler. 🙂
The pastry cream could also be served like cookies in a jar, with a spoon.
Hi Marsha, sure why not!
Can you tell me how this differs from a homemade vanilla pudding as far as taste and texture goes. Thank you!
Hello Rosemary,
Just came across your website.
I have been making Italian cream pie for years. Some I make for gifts!!Here is my cream recipe.
My cream is
1/2 flour
1 cup of sugar
2 large eggs
3 cups of whole milk.
I whisk together the eggs, flour , and sugar.
I then add the milk. Cook on med heat stirring constantly until it gets thick.
Then I add 1/2 teaspoon of pure lemon extract. 1/2 teaspoon on vanilla extract.
For chocolate I add a couple f squares of unsweetened chocolate and stir in cream until melted.
Let me know if you ever try it. It is a favorite of my family.
Hi Maryann, thanks for sharing I will give it a try and let you know.
You are welcome. Let me know what you think. Happy Holidays!!!
I just finished making the Italian Cream with the milk and cream combination and I can assure everyone that it indeed does thicken up and I followed the recipe to a T. It took me more that 20 minutes of constantly whisking the mixture, but the patience put into it us SOOOOO worth the effort. Thank you, Rosemary, for such a wonderfully easy recipe. It’s going to be a killer combination tucked insude my white chocolate raspberry cupcakes alongside my raspberry filling. Wish I could post the picture of the Italian cream clinging to my spoon❤
Hi Kathy, thanks and so happy to hear that. And yes patience and lots of whisking is all it needs. BTW those cupcakes sound amazing. 🙂 A picture would have been great.
Hi Rosemary.I want to use this recipe for Cream Puffs.{ My Husband;s Birthday Dessert.. Do you recommend The Milk/Cream recipe or the Milk… thanks so much lita
Hi Lita, I recommend the Milk/Cream Recipe, it is my absolute favourite. I was never a real lover of Italian cream until I tried this one. Let me know how it goes (and remember never stop stirring) and a Happy Birthday to your husband.
I did the milk/cream mix and mine never got thick. I had it on low for about 10 minutes with a hand mixer on low. I finally just used corn starch until it got at least more thick than milk. I like the flavor but we’ll see about the thickness in a few hours.
Hi Trixy, remember sometimes it can take longer to thicken up, you might need more than 10 minutes. Let me know.
I was thinking of using this to make a fig tart…would I just fill a baked tart crust with this and add the figs? Or does it need cooking again? Sorry I’m new!! 🙂
Hi Meg, Just fill the baked crust with the cream (no need to re bake it) add the figs and you are done! Sound delicious. Let me know how you liked it. btw no need to appologize. Have a great week.
Hi rosemary
I would like to know if you can add lemon juice to that cream or it will turn?
Hi Jennyfer, it’s best to add the zest of 1 lemon (or 2 depending on how lemony you want it) to the pot with the milk and then continue with the recipe. Hope that helps.
Hi, I’m a bit confused on how many eggs to use at first is it 3 or 4 in the first mixture? I see where it says Italian Pastry Cream (milk) and then Itialian Pastry Cream (milk/cream) but those don’t follow the same in the recipe they are both listed as Italian Pastry Cream (milk/cream). Help? Haha
Hi Hannah, sorry about that, I did correct it and the pastry cream with just milk is a little more complicated than the milk and cream one. Hope that helps. Let me know if you have any more questions. Thanks
Thank you so much! I thought I was reading it correctly but I wanted to double check!
Hi Rosemary. Recipe looks delicious. In my first attempt to make it, in step 3 when the egg/milk mix boiled I started to add the milk but found that the egg/milk mix had started to turn lumpy and like a solid dough. Any idea what I might have done wrong? Heat too high? Cooked it too long?
Hi Kevin, you don’t heat the egg and milk together, you heat the milk and vanilla together, you have to beat the egg and sugar together then add 1/3 of the cooled milk/vanilla mixture, then continue with the rest of the directions. Remember instructions #3 low heat always. Hope that helps, let me know.
Hi Rosemary,
Thank you for this recipe. I will definitely try this out this weekend. Making this filling for puff pastries for Teacher Appreciation Week at my son’s school. Just one question though. Does this leave an after taste? I’ve tried other recipes & they always leave a kind of bad after taste. Hope this is THE pastry cream I’m looking for. 🙂
Hi Jeanne, I never noticed an after taste to tell the truth, I have another Italian Pastry Cream made with milk and cream if you look under Italian Mimosa Cake – For the Italian Cream Filling, I really like that one too! Just remember to stir continuously, let me know how it goes.
I made one change to your recipe. We don’t use milk, we always use Almond Milk & it tasted great. I used this for my cannoli’s. It was great & everyone just loved it. I’m going to make my cannoli’s for Easter for a family get together with recipe for the filling. Thanks again for the recipe.
Hi Kim, so glad it worked with Almond milk and you enjoyed it. Have a wonderful Easter.
Trying to recreate the flavor and texture of pastry creams from my childhood, I made two different pastry cream recipes tonight. This recipe is the winner. Now off to find the perfect St. Joseph’s Day zeppole recipe to use the cream in. Thank you!
Hi Maria, so glad to hear it, I found this the creamiest and easiest of Pastry Creams too. Let me know how your Zeppole turn out. 🙂
Hi! My husband and I lived in Italy for a few years and I’m so excited to find this recipe. I’m actually making it right now. My only question is how long do you let the boiled milk cool for? Should it be cool before you add it to the yolks and sugar or just removed from the heat so it doesn’t keep cooking?
Thanks!
Danielle
Hi Danielle you have to let it cool not to cold but not hot or it will cook the eggs. Let me know how you like it.
I needed a pastry cream recipe so badly Rosemary! I have been thinking of doing an awesome trifle i saw on America’s Test Kitchen and pastry cream is one of the components. I know they seem intimidating, but this one may very well be IT. 🙂
Hi Rachel, so glad to help out. I love watching those show too! Let me know how it turns out, I have never made trifle. Have a great weekend.
I have been looking to try Authentic pastry cream. Can’t wait to give it a try.
Hi Kristen thanks hope you enjoy it.
My mamma used to make this and then she would make a crust and put the cream in-between — something like a Napoleon I believe. That was many years ago, when I was still little. She did everything just by tossing a little bit of this and a little bit of that. Your recipe sounds delicious!!
Thanks Marisa, I’m sure your Mamma’s pie was delicious. Have a great weekend.
I’m so glad I have you! I have wanted this recipe forever. I mean, the real recipe! Thanks.
Hi Linda J, so glad to hear it! 🙂 Enjoy and have a wonderful weekend.
My mother used to make something like this. Unfortunately, I never wrote down the recipe. I’m definitely going to try this. Thank you. Have a great weekend.
Hi Ann, I hope you enjoy it, thanks have a great weekend to you too.