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.
Would this cream hold up in a wedding cake??
Hi Karen, I would say yes, but if I were you I would test it on a smaller cake just to make sure. You should cook the cream until thick, pour it into a bowl and let it cool a bit, then place plastic wrap on top (make sure it is touching the cream) and refrigerate overnight. And then test it. Since it’s a wedding cake I would hate that it didn’t hold up. Hope that helps.
I make Pizzelles every Christmas for the kids’ teachers, my husband’s colleagues, and the neighbors. Was thinking this year perhaps I could roll some and fill. I make anise flavored Pizzelles so didn’t think nutella would work and wondered if pastry cream would be thick enough (worried not all will like cannoli cream). Do you think I could roll Pizzelles and fill them with the milk/cream recipe and the cream would stay solid enough to give as gifts at school, the office, etc where they may not be eaten till hours later?
Thanks!
Hi Anne, I really wouldn’t risk it with the Pastry cream, because it should be refrigerated, thickness I think it is thick enough, if they can be refrigerated than ok but no refrigeration, I have my doubts. Hope this helps.
I’m looking for a filling for my pate a choux cream puffs. Once they’re filled, do they need to be refrigerated up until serving, or can they sit out for a while? I’m making them for a church function tonight and I’m afraid they’ll be out on the table until people get done with dinner.
Hi Deanna, depends on how long they will be out and how warm the room is. I would say a couple of hours would be fine. Hope that helps. 🙂
Hi,
I just tried the recipe ITALIAN PASTRY CREAM WITH MILK.
It’s so delicious. My husband likes it!
I’ve searching for the perfect pastry cream recipe for my fruit tart & triffle.
I like the recipe, simple & tasty.
I’ve found it! Thank you for sharing the recipe.
Hi Yann, thanks so much glad you both like it. Have a great weekend.
I can’t believe what it says for calories per serving. Is that a mistake?
Hi Marlene it isn’t per serving it’s for the whole thing (the cream only pastry cream which was recalculated) because I really don’t know what you will use it for, a cake, a pie whatever. Hope that helps 🙂
This has the same ingredients that other pastry cram has. Why is is Italian? Just curious. ?
Hi Cheryl, one is made with milk and cream and the other is made with just cream.
Do you use all-purpose flour or self-rising flour?
Thanks
Hi Amanda just regular all purpose. 🙂
Hi Rosemary
Would one recipe of the milk/cream fill a 10 inch cake?
Hi Kimberly, If you are just filling the middle it would be enough. Hope the helps.
I made this tonight and it was a breeze. I used the cream & milk version and followed the directions to a T. In the past I’ve mainly used Julia Child’s recipe for Cream Patisserie but I think I like this one better. I was surprised that there was no butter put in at the end like most other recipes.
Hi Sue, yes that is my favourite version. I am honoured that you like my pastry cream more than Julia Child’s. 🙂
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!!!
Half flour???
hi there the recipe calls for flour, but it only says 1/2 flour is that a half cup ?
Thanks,
Patricia
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.