Italian Pastry Cream
This Italian Pastry Cream, is an easy creamy and rich vanilla flavored recipe. Made from scratch with simple ingredients. It is perfect for filling your favorite desserts such as cake, cookies pies and tarts! Careful before tasting it with a spoon, you might not stop!
If you are a lover of Italian pastries or even cakes, then learning to make an Italian Vanilla Pastry cream is definitely a must. And not nearly as hard as you may think. And don’t stop at this classic, this Chocolate Pastry Cream and Coffee Pastry Cream are also must tries!
This Traditional Italian Pastry Cream Recipe, is easy but you must give it 100 percent of your attention. From start to finish you need approximately 20 minutes.
Recipe Ingredients
- Milk – 2% or whole milk, I would not recommend skim milk
- Cream – whole, whipping or heavy cream with at least 30% fat
- Egg yolks – room temperature
- Sugar – granulated or fine
- Flour – all purpose flour is used as a thickener for the cream
- Vanilla – you can use vanilla extract or even vanilla bean paste, many Italians like to use the vanilla pods.
What is fine sugar?
Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.
What are room temperature eggs?
Eggs should not be left at normal room temperature (68F- 70F/ 20C – 21C) for more than two hours or if your house is warmer no more than one hour. This is according to the FDA.
A quicker way to achieve room temperature eggs is to place the eggs in the shell in a bowl of warm or very warm water (not boiling or very hot) for 5 minutes, make sure the water is covering them, and then you will have room temperature eggs.
The difference between Custard and Pastry Cream
The difference is basically the eggs, whole eggs are used in custard and just egg yolks in pastry cream also known as crème patissière. Pastry cream is the perfect filling for pastries, pies and cakes, such as a Fresh Fruit Flan or Pumpkin Pastry Cream Crostata.
How to make the Perfect Pastry Cream
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 the flour and vanilla.
Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
With this recipe there is no need to strain it through a fine mesh strainer.
Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate.
To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
Tips for making the best Vanilla-Flavored Pastry Cream
- When adding your hot milk/cream mixture make sure to let it cool a bit so that you don’t end up cooking the eggs.
- The most important part? (the secret) Is to never stop stirring, this way you will have the perfect pastry cream without any lumps. Keep stirring until the pastry cream has thickened.
- I find using a good whisk is the best way to get my Italian Pastry Cream perfect.
- Then immediately place the hot cream in a glass or ceramic bowl, cover with plastic wrap, make sure the plastic is touching the pastry cream and refrigerate for at least a few hours before using.
Different ways to use Italian Pastry Cream
It makes a delicious filling for these Italian Cream Filled Pastries / Pasticiotti or even Layer Cakes, fresh fruit tarts or how about Bignè or cream puffs or even eclairs? Make sure you don’t start eating it with a spoon or you will end up having to make more!
How long will Pastry Cream last in the Refrigerator?
The pastry cream will last up to 3-4 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.
Can it be frozen?
Never freeze pastry cream because it will never have the same creamy texture once it is thawed.
And if you have never tasted Italian Pastry Cream you must give it a go. You won’t be disappointed. Whatever you decide to fill with this Traditional Pastry Cream I certainly hope you enjoy it.
More Recipes to make with Pastry Cream
- Summer Berry Trifle
- Chocolate Pastry Cream Tiramisu
- Sporcamuss – Italian cream filled pastries
- Easy Diplomatic Cake
Italian Pastry Cream Recipe
Ingredients
ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / PHOTOS/VIDEO)
- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
ITALIAN PASTRY CREAM WITH MILK
- 1 cup milk (divided)
- ⅓ cup sugar
- 3 large egg yolks
- ½ teaspoon vanilla
- 3 tablespoons flour (whisk in a small bowl)
Instructions
ITALIAN PASTRY CREAM WITH MILK AND CREAM
- In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
- To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
ITALIAN PASTRY CREAM WITH MILK
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- 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.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/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) Enjoy!
Notes
Nutrition
Updated from January 8, 2016.
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.