Crema Pasticcera [~Custard]

Preparation time: 25'


  • 145g whole milk
  • 2 egg yolks
  • 0.5 vanilla pod (or replace part of the sugar with vanilla sugar)
  • 35g white sugar
  • 10g starch (corn or rice)


  • Extract the seeds from the vanilla pod
  • Put the milk and the vanilla seeds in a small pot
  • Bring the milk to a simmer, in the meantime execute the next steps
  • Mix together the yolks, the starch and the sugar in a bowl
  • When the milk is simmering, pour it in the bowl with the other ingredients while whisking
  • Pour the mix back in the pot and keep vigorously mixing with a whisk while heating, until it gets viscous (jam-like). It will take several minutes
  • Put it in the fridge with clingfilm directly touching the surface of the cream (otherwise it will develop a skin)


Be careful when you reheat the mix: it will take a while for it to change viscosity, but it will happen very quickly. If you are not quick enough to take it off the heat you might end up with scrambled eggs. If that happens you can still blend the mix but it will not have the right consistency.

Make also sure to constantly whisk, otherwise your custard will burn or make lumps.

Category: Sweets

Origin: Italian

Tags: Egg yolks