‘Crema pasticcera’/Pastry cream

Difficulty: Very easy Time:Quick

INGREDIENTS (x 6 persons)

  • - 6 free range yolks eggs
  • - 6 tablespoons plain flour ‘00’
  • - 6 tablespoons caster sugar
  • - 1 L whole milk
  • - 1 organic lemon zests


  • 1. Thoroughly whisk the yolk eggs with the sugar in a bowl until creamy and light.
  • 2. Add the flour gently and stir little by little thereby avoiding any formation of clumps.
  • 3. Pour the milk in the bowl, mix it well with the creamy base and grate the lemon skin into zests (only the yellow part please).
  • 4. Cook it at low heat until it starts boiling, but make sure to continue stirring with a wooden spoon to avoid clotting.
  • 5. Let it boil for few minutes. When it starts condensing, take it of the fire and let it cool down. You now have a really nice base of ‘crema pasticcera’.


  • - This is an excellent base for the Italian traditional ‘crostata’ with fruits.
  • - Alternatively, eat it without a pastry base with just fruits or just crumbled biscuits such as Italian ‘Amaretti’.