Crema Pasticcera – Italian Custard

Crema Pasticcera – Italian Custard

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.


  •     500 grams whole milk 2 cups
  •     1 teaspoon vanilla extract/paste 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


  1.     Place a medium size glass bowl in the freezer to chill.
  2.     In 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.
  3.     Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
  4.     Pour 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.
  5.     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.

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