Italian Pastry Cream
25 mins
serves 6
serves 6
The ultimate thick-set custard, silky and glossy with vanilla and citrus. Perfect for tarts, cream puffs, or filling any cake.
Moderate
Ingredients
3 large egg yolks
¼ cup + 1 tbsp granulated sugar (60 g)
3 tbsp cornstarch (25 g)
1¼ cups whole milk (300 ml)
1 tsp vanilla paste
Zest of ½ lemon or ½ orange (or a combination)
3 large egg yolks
¼ cup + 1 tbsp granulated sugar (60 g)
3 tbsp cornstarch (25 g)
1¼ cups whole milk (300 ml)
1 tsp vanilla paste
Zest of ½ lemon or ½ orange (or a combination)
Method
Combine the milk, vanilla paste, and citrus zest in a small saucepan. Heat over medium heat until steaming and just below a simmer. Remove from the heat, cover, and let infuse for 5–10 minutes.
In a medium bowl, whisk together the egg yolks and sugar until smooth and slightly lighter in colour. Whisk in the cornstarch until completely smooth and lump-free.
Strain the infused milk to remove the zest. Slowly pour the warm milk into the yolk mixture, whisking constantly. Continue until all the milk has been incorporated.
Return the mixture to the saucepan. Cook over medium-low heat, whisking continuously, making sure to reach the corners and bottom of the pan. As the mixture nears a simmer, it will begin to thicken rapidly.
Once it starts bubbling, continue cooking for about 1–2 minutes, whisking constantly. If needed, move the pan briefly on and off the heat to prevent overheating while maintaining a gentle simmer. The cream should become thick, smooth, and glossy.
Immediately transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until thoroughly chilled.
Optional: for a richer, silkier cream, whisk in 1 tbsp unsalted butter after removing from the heat.
Combine the milk, vanilla paste, and citrus zest in a small saucepan. Heat over medium heat until steaming and just below a simmer. Remove from the heat, cover, and let infuse for 5–10 minutes.
In a medium bowl, whisk together the egg yolks and sugar until smooth and slightly lighter in colour. Whisk in the cornstarch until completely smooth and lump-free.
Strain the infused milk to remove the zest. Slowly pour the warm milk into the yolk mixture, whisking constantly. Continue until all the milk has been incorporated.
Return the mixture to the saucepan. Cook over medium-low heat, whisking continuously, making sure to reach the corners and bottom of the pan. As the mixture nears a simmer, it will begin to thicken rapidly.
Once it starts bubbling, continue cooking for about 1–2 minutes, whisking constantly. If needed, move the pan briefly on and off the heat to prevent overheating while maintaining a gentle simmer. The cream should become thick, smooth, and glossy.
Immediately transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until thoroughly chilled.
Optional: for a richer, silkier cream, whisk in 1 tbsp unsalted butter after removing from the heat.