Italian Pastry Cream - Crema Pasticcera

Step 1

Warm the milk and vanilla in a saucepan then set aside (make sure it’s just warm and not hot).

Step 2

Mix the egg yolks and sugar together until combined then add the cornstarch and mix it thoroughly.

Step 3

Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.

Step 4

Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat.

Step 5

Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes).

Step 6

Once thickened, pour the pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin forming.

Step 7

Let the mixture cool then place in the fridge until ready to use.