Saturday, April 13 2024

Among the basic recipes of Italian pastry-making we find his majesty the “CREMA PASTICCERA” (Custard).

Milk, egg yolks, sugar, starches and flavorings give rise to a flavorful, velvety cream from which other famous fillings are later born.

Custard is the perfect, and most widely used, topping in mignon pastries: see in fact cream puffs, fruit tartlets, cannoncini… but not only!

Custard easily finds a place between two fluffy sponge cake disks, or as a filling for zeppole, and is also very suitable for spoon desserts.

Like many of the basic recipes it turns out to be very versatile; in fact, there are endless variations of it.

Among the most prepared and beloved flavors we also find CHOCOLATE CUSTARD.




– Before you begin preparation, put a bowl in the freezer so it can be well chilled when you put in the freshly made cream.
– Use cornstarch or rice starch…but NEVER flour.
– Stir the cream vigorously for a few minutes, both when hot (to bring the temperature down quickly) and (and especially) when cold, to restore creaminess.




  • 4 egg yolks
  • 1/2 cup of granulated sugar
  • 1/3 cup of cornstarch
  • 2 cups of milk
  • zest of 1 lemon
  • 3 tsp of vanilla extract (or 1 vanilla pod)



We start by placing a glass bowl in the freezer.

This will help the cream cool quickly and make it shiny.

In a small saucepan, we put 4 egg yolks and the sugar.


We mix with a whisk without whipping.

Now we add the cornstarch.

We mix well to prevent lumps from forming.

In another saucepan we pour the milk, lemon zest and vanilla extract (or vanilla pod).

We put on the heat until it comes close to a boil to let the milk flavor.

We remove the veil of milk and lemon zest (if you used vanilla pod remove it).


Now we pour the milk into the mixture prepared earlier with the eggs, in two stages, stirring vigorously with the whisk.


We put the saucepan back on the stove to thicken the cream and continue stirring.

At this point, we remove the saucepan from the heat.


We pour the cream into the bowl cooled in the freezer earlier.

We stir for a long time to bring the temperature down quickly.

When the cream is smooth and free of lumps, cover the glass bowl with “contact” plastic wrap and let it rest in the refrigerator for a few hours.


After the resting time in the refrigerator, the cream will initially be very firm.

It must be whipped for a long time to regain its smooth and velvety texture.


Your custard is ready!






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  1. great post – thanks !!
    I absolutely loved reading this article about Italian pastry-making and the versatility of custard! The description of the velvety cream made my mouth water and I appreciated learning about the endless variations of this basic recipe. I am excited to try making some custard myself and experiment with different flavors. Thank you for sharing these tips and inspiring me to explore Italian pastries even more!
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  2. Hey there! We truly appreciate food blogs and the thoughtful content that creators like you publish. Your personal perspective enriches the engaging online community that we all value . Keep creating and inspiring your audience, because your ideas can make a lasting impact on the world. We can’t wait to read what you’ll share next!
    I absolutely love this article on Italian pastry-making and the beloved custard filling! It’s wonderful to see the versatility of this basic recipe and how it can be used in so many different ways. The tips provided are also very helpful for anyone looking to try making custard at home. I can’t wait to try out some of these recipes and variations myself! Thank you for sharing this informative and mouth-watering article.
    Keep On blogging!

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