An Italian in my Kitchen · by Rosemary Molloy★ 4.6 (78)
Italian Pastry Cream Recipe
NUTRITION · PER SERVING20M COOK
CAL 65%·PRO 50%
CARBS 140G43% OF CAL
2G FIBER126G SUGAR12G OTHER
FAT 68G47% OF CAL
37G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Italian pastry cream made from scratch with milk, eggs, and sugar. A rich filling for cakes, pastries, and desserts.
componentitalianvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
- 1 cup milk ((divided))
- ⅓ cup sugar
- 3 large egg yolks
- ½ teaspoon vanilla
- 3 tablespoons flour ((whisk in a small bowl))
At a glance
PER SERVING · TIME 20M
CAL 65%·PRO 50%
CARBS 140G43% OF CAL
2G FIBER126G SUGAR12G OTHER
FAT 68G47% OF CAL
37G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 207mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 410mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.