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Italian crema pasticcera

the authentic Italian crema pasticcera recipe

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 488 kcal
Author Claudia Rinaldi


  • 17 oz cow milk 500 ml
  • 1 vanilla bean
  • 1 pinch of salt
  • 4 egg yolks
  • 5.3 oz white sugar 3/4 cup or 150 gr
  • 1.8 oz 00 flour 4 tablespoons + 2 teaspoons or 50 gr
  • the zest of one lemon optional


  1. Freeze a bowl (wet it for it to freeze in a shorter time). 

  2. Bring milk to a boil in a medium saucepan, turn off the heat and add salt, lemon zest and the vanilla bean (carved to release beans and aroma). Let it infuse for a few minutes. 

  3. Meanwhile beat together egg yolks and sugar until frothy. Sift the flour and add it to the yolks and sugar mixture. Mix well. Add a few scoops of milk (remove the vanilla bean first) through a fine sieve, and mix well. Add the remaining milk and incorporate it completely. 

  4. Return the crema to the saucepan and cook it, over medium/low heat, stirring continuously until it thickens. 

  5. Pour the crema into the frozen bowl and stir energetically for a minute. 

  6. Ready!

Recipe Notes

If that’s it for today, and you're not going to cook anything else, just dip some cookies in your crema: the quintessence of dessert.