ITALIAN EGG CUSTARD

The Velvety Italian Pastry Cream

Crema Pasticcera, or pastry cream, is a fundamental component in many Italian desserts. The versatility of this recipe allows it to be used in a variety of ways, from filling profiteroles to being the base for fruit tarts. It's a staple in Italian bakeries and is loved by both children and adults.  

This creamy, custard-like filling is known for its rich and smooth texture and it is often flavored with vanilla, lemon zest, or even a hint of liqueur, adding a unique touch to each dessert. When making Crema Pasticcera at home, it's essential to use fresh, high-quality ingredients to achieve the best flavor and consistency.  

Nutritionally, Crema Pasticcera is a rich treat due to its primary ingredients of milk, eggs, and sugar. While it is indulgent, this recipe also provides essential nutrients like calcium and protein, making it a treat mums are happy to give their kids!

A little history

The history of Crema Pasticcera dates back to ancient times. n Italy, this cream became popular during the Renaissance, a period known for its culinary innovation and the introduction of refined cooking techniques.  

Over the centuries, it evolved into the classic pastry cream we know today, and remains a beloved component of Italian pastry making, as well as a key ingredient in many regional desserts, showcasing the country's diverse culinary heritage.  

Its rich history, deeply rooted tradition and versatility make it a go-to recipe for both professional bakers and home cooks.

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INGREDIENTS👇🏻

• 500ml | 17.6fl oz whole milk

• 2 vanilla pods

• Zest of 1/2 lemon

• 7 egg yolks

• 130g | 4.6oz sugar

• 40g | 1.4oz rice starch powder

The recipe step by step

1. Open the vanilla pods, scrape out all the seeds and add them together with their pods to the whole milk and the zest of half lemon
   

2. Warm up the mix on low heat without reaching the boil, then remove from the stove and set aside
   

3. In the meantime, mix the egg yolks with sugar and rice starch powder, and whisk until smooth and creamy
   

4. When the mix becomes lump free, incorporate the milk while constantly stirring – pour the milk through a sieve, adding a third at a time
   

5. Bring the mix back on the stove and stir on low heat until it starts thickening up
   

6. Then remove it from the stove and pass it into a bowl you have previously kept in the freezer
   

7. Stir thoroughly to cool it down quickly
   

8. Then use it as a filling for choux and layer cakes or as a pudding on its own… enjoy! 😋