Italian Pastry Cream Recipe

This Italian pastry cream can be used for all sorts of delicious desserts.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.


3 1/2 cups milk (2% or 3.5%)
1 vanilla bean, split and seeded
6 large egg yolks
1 scant cup caster sugar
1/2 cup sifted flour
Pinch of salt


In a medium pot combine 3 cups milk, vanilla bean and seeds.

Bring to a boil over medium heat.

Remove from heat once it has boiled and let the vanilla sit in the hot milk for 15-20 minutes.

In a medium bowl, whisk egg yolks and sugar until pale in color.

Add the salt, flour and 1/2 cup milk and whisk until smooth.

Slowly add the hot milk into the egg mixture whisking all the time so it stays smooth and lump free.

Place this all back into the saucepan and cook, whisking constantly for about 5 minutes or until noticeably thickened.

Place a fine mesh sieve over a bowl, and pour the mixture through to get rid of any lumps.

Cover with plastic wrap and let cool.

If you are storing it, keep it covered in the fridge.

Yummigram - Recipe App!
Seared Tuna on a bed of Spinach rice.
Moist Banana Bread
Chocolate Fudge Icing
Cherry Cupcakes
Tri Color Fettuccine Primavera
Baked Scallops
Ham Pizza
Double Apple Bars
Pumpkin Carrot Cake with Cream Cheese Frosting
Contact Us | Privacy Policy | Site Map