Make perfect Italian pastry custard every time! This thick, rich, smooth and creamy custard is a perfect filling for croissants, profiteroles, pandoro, tarts and many other pastries.
Crema Pasticcera, or Italian pastry custard, is a lightly sweetened lemony flavoured custard. In France it is known as crème pâtissière.
Italian custard is thicker than a regular pouring custard, or crème anglaise. It is rich, smooth and creamy making it ideal for filling profiteroles, croissants, brioche, and fruit tarts.
In fact it is so delicious you might want to eat it with a spoon!
A good family friend recently came back from Italy carrying cakes, thank you Sarah! Amongst them was this delicious pandoro, so we filled it with our favourite custard and its was a hit!
Check out the different ways we use crema pasticcera.
I communicated with you prior to Christmas and just wanted to let you know the recipe was a hit! We enjoyed it as a Christmas morning treat, and it was delicious.
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Pandoro with custard
Pandoro is a sweet Italian ‘golden bread’ which looks most appealing sliced horizontally into star shapes, but more importantly it tastes amazing combined with Italian custard!
Pandoro farcito con crema pasticcera, or pandoro filled with custard, is wonderful with coffee or tea, and makes quite a stunning dessert!
To make this pandoro with custard:
- Cut the top off a pandoro. Slice it horizontally through the lower third of the cake to make it lower.
- Using a knife, leave one and a half inches from the exterior of the cake and cut downwards till you reach two inches before you get to the bottom. (It doesn’t matter how level the interior base will be). Continue to slice along the border in the shape of a star.
- Gently remove the cutaway filling from the centre to hollow out the cake, then fill with custard, top with berries and if you like, sprinkle with powdered sugar.
Filling for a tart
Fill a tart with Italian custard then top with any seasonal fruit you like as we did with strawberries in this strawberry custard tart.
How to make the custard
This recipe to make crema pasticcera is quick and very simple. I usually make it in advance then cover and leave it in the fridge to chill for a couple of hours.
Resting allows the flavours to develop and the result is amazing!
You will only need 6 ingredients and as this recipe uses rice flour, it is gluten-free.
The egg yolks give a wonderful richness to the custard.
Follow these tips for a delicious thick, smooth and creamy Italian pastry cream every time!
For best flavour and texture:
- pour the milk slowly into the egg mixture to temper the eggs and prevent them from scrambling.
- do not leave the custard to simmer, stirring is what gives its smooth consistency.
- the custard is considered ‘done’ when it has thickened to coat the back of a wooden spoon.
- transfer the custard to a chilled bowl to cool it down, and stop it from further cooking becoming too dense and thick.
- Use fresh eggs, as they tend to loose their thickening properties as they become old.
- Make sure the eggs are at room temperature for easy blending.
- Whole milk (for the higher fat content), and vanilla beans or a good quality vanilla extract/paste.
- Pour the egg whites into small freezer bags then freeze to use later.
Your questions answered
Tempering eggs is the process of warming raw eggs slowly, so they mix smoothly and do not scramble when combined with a warm mixture.
Italian pastry cream can be made using cornstarch/cornflour, potato starch or rice flour. I prefer to use rice flour as the flavour is less distinguishable and it does not leave an aftertaste.
I love the freshness of the lemon zest and the combination with vanilla, but you might find any of these a better fit for your dessert:
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- ¼ cup unsweetened cocoa and 1 teaspoon vanilla
Pour the custard into a glass bowl and place some plastic wrap directly on the surface of the custard so it doesn’t form a skin. This way it will keep in the fridge for up to 3 days.
The custard will thicken while in the fridge, so whisk briefly before using to return it to its creamy consistency.
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Crema Pasticcera Italian Custard
- 500 grams whole milk 2 cups
- 1 teaspoon vanilla or 1 vanilla pod*
- ½ tablespoon finely grated lemon zest unwaxed lemon
- 5 large egg yolks room temperature
- 120 grams sugar ½ cup
- 40 grams rice flour or cornstarch/cornflour ⅓ cup
- Place a medium size glass bowl in the freezer to chill.
- 500 grams whole milk, 1 teaspoon vanilla, ½ tablespoon finely grated lemon zestIn a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
- 5 large egg yolks, 120 grams sugar, 40 grams rice flour or cornstarch/cornflourMeanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
- 500 grams whole milkPour the warmed milk slowly into the egg mixture** stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
- Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.