Italian Custard

We give this custard different names: ‘yellow cream’ (crema gialla), ‘pastry cream’ (crema pasticciera), it is one of our basic crème, we use it for many many recipes, and if you ever traveled around Italy, you know that it is a national thing, from North to South, withno exception. We have it inside our breakfast croissant; as you may know, Italians have a sweet tooth when comes to breakfast! It is used mainly as a filling (for pies for example), but an easy and yummy way to serve it, it is in a glass just with some fruits on top (typically strawberry) at the end of a dinner with friends or family.

I hope you will enjoy it, as much, as Italians do :)

Time: 20 min + cool down


  • 500 ml (17 oz) milk
  • 2 yolks
  • 2 spoons sugar
  • 2 or 3 spoons flour or starch
  • grated lemon skin or vanilla beans
 1. In a pot, with the help of a whisk, start combining flour and milk, gently pouring in small quantities. When you see no further lumps, grate the lemon skin (or vanilla beans) on it and put on the stove, on medium heat.
2. In a small bowl, divide yolks from the white part. Mix the yolks with 2 spoons of sugar with the help of a whisk.
3. Add the yolks+sugar mix to the milk: keep blending, and blending. till the miracle happens and from liquid it becomes a cream!
Just keep in mind,that after you turn the stove off and let it cool down, it will become even thicker. If you are not using it right of way, a thin film will appear on the surface. You can avoid it in two different ways: either cover the pot with some wrapping paper or you can sprinkle some sugar on the top of the cream.
Buon appetito!