The pastry cream is a cream prepared with egg yolk, sugar, milk and flour. It is one of the most used creams in pastry, it can be served as a spoon dessert or used as a filling for cakes, sponge cake, puffs and many other pastry products.

A good custard must be smooth, shiny, of medium consistency, with a good scent of vanilla and lemon. The aroma of vanilla and peel, with the fresh milk taste, must produce a pleasant and elegant mix where the starches are not very perceptible. The importance of cooking is fundamental: if overcooked, it is only a sugary mixture with an unpleasant taste. If undercooked, it will not maintain the structural creaminess and the cake will become heavy and watery.


  • 6 yolks
  • 250g milk
  • 60g sugar
  • 20g corn starch
  • 1 vanilla bean
  • 1 lemon (peel)

Crema pasticcera, farinaeuova


Cut along the length of the vanilla bean and extract the seeds with the help of a knife, add it to the milk with the lemon peel and bring it to the boil.

Crema pasticcera, farinaeuova

In a bowl, mix the sugar with the corn starch, add the yolks (one at a time) and stir until the mixture is clear and frothy.

Crema pasticcera, farinaeuova Crema pasticcera, farinaeuova

When the milk starts boiling, pour it through a strainer (to prevent not to add lemon zest) and stir. Put the mixture back into the saucepan and cook over a very low flame for about 10 minutes until the cream is thick.

Crema pasticcera, farinaeuova Crema pasticcera, farinaeuova

Remove the cream from the heat and pour it into a cold container to lower the temperature more quickly and prevent lumps from forming. Cover with the plastic wrap it in the fridge.

Crema pasticcera, farinaeuova

Your pastry cream is ready for use!

Crema pasticcera, farinaeuova