I have to confess: I took Mamablip's advice and ate some straight out of the bowl, and it was delicious! Almost as good as when I filled some cream...
A fundamental recipe for filling and enjoying a wide range of delicious Italian cakes and desserts, this quick Custard recipe can be used in just about any Italian dessert. Or eaten with a spoon, right out of the cooling pot - your choice! We like both options, to be utterly honest. When you make this custard recipe, know that it can be used in a wide variety of desserts, like the filling for a light Schiacciata alla Fiorentina, a creamy center for a Classic Italian Chocolate Sponge Cake, or an extra-decadent touch for the bright Mimosa Cake celebrating Women's Day in Italy.
Just a true classic, there are so many Italian desserts that need this Italian custard cream recipe, and just after one try, you'll be making this like a true professional. One of the best Italian custard pastry cream recipes out there, just a few simple ingredients and stirring time is all you need to create delicious Italian pastry filling.
Be sure to leave enough time to chill in the fridge before using to fill custard pies, cake fillings, crostata crusts, and many other delectable selections. Further customize this classic Italian custard pastry cream by adding in any combination or single chocolate selection (white, dark, milk) and make an even richer chocolate Italian custard pastry cream, making this traditional Italian custard recipe a clear family favorite. Have you thought about using it in donuts as well?
The options are numerous, and each one more delicious than the next. If you love the simplicity of this classic Italian dessert component, be sure to check out the other Mamablip dessert options for your fill of great Italian sweet recipes. Your loved ones and friends will be thanking you for long to come!
Want to know what to pair with these mouth-watering desserts? Be sure to check out all the Mamablip dessert wine options for tried-and-tested food and wine pairings brought to you by the Mamablip wine experts.
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for 4 servings
Cut vanilla bean in half from end to end.
Remove inner seeds using tip of a small knife.
Set seeds in small sauce pan with milk and whipping cream. Heat without bringing to boil. Remove from heat.
In separate bowl, beat the eggs and sugar until well-mixed and creamy.
Gently add the cornstarch and salt and blend well with spatula. Pour into small saucepan.
Once milk and cream blend has cooled, using a sieve, add to the egg mixture gently. Discard any solids from milk and vanilla bean. Over low heat, cook for about 7 minutes.
When slightly cooled, transfer the cooked pastry cream to a glass bowl or containers. Cover with plastic wrap, placing wrap directly on pastry cream surface.
Refrigerate for 30 minutes or until cool. Use to fill cake or pastry as desired.
Chefs' note: You can add a variety of chocolate to the cream (dark, white or milk chocolates). Simply dice approximately 7 ounces chocolate very finely and add directly to the cream at the end of the cooking process.
10 minutes 7 ingredients 200 kCal
Anna Bubbi Friday 12th of March 2021
Quick and creamy!
I have to confess: I took Mamablip's advice and ate some straight out of the bowl, and it was delicious! Almost as good as when I filled some cream pasticiotti with the cream. So quick and rich, you'd never think I got it all done in under 30 minutes cooking time. The best cream recipe yet!