Crema Pastelera Recipe [Step by Step] Pastry Cream Cake Filling

Ingredients

• 3egg yolks
• 30 g (¼ cup)powdered white sugar
• 5 ml (1 teaspoon)clear vanilla extract
• 24 g (3 tablespoons)plain flour
• 24 g (3 tablespoons)cornflour
• 120 ml (½ cup)milk (whole or skimmed)
• 30 ml (2 tablespoons)vanilla extract, amaretto or almond flavouring

Instructions

1. 1

   Mix the yolks

   In a heavy-based saucepan, mix the egg yolks and sugar without beating, to avoid creating bubbles. Stir in the clear vanilla extract.

2. 2

   Add the flour

   Sift the plain flour and cornflour together into the yolk mixture. Mix thoroughly without beating or making bubbles.

3. 3

   Heat the milk

   Bring the milk to the boil over a medium-low heat, then remove it from the heat.

4. 4

   Temper the yolks

   Immediately pour the hot milk into the yolk mixture very slowly, stirring vigorously as you pour. Keep mixing without beating.

5. 5

   Cook the cream

   Set the mixture over a low heat and stir constantly, slowly, until it thickens to the consistency of thick yoghurt. Remove it from the heat and pour it into a glass bowl. Add the vanilla extract, amaretto or almond flavouring and mix well. Keep stirring until the cream reaches room temperature.

6. 6

   Fill the cake

   Use the cream as a filling for Dominican cake.

What is crema pastelera?

Crema pastelera is a thick custard made by cooking egg yolks, milk, sugar and starch together. Versions of pastry cream are used in many baking traditions, including Dominican cakes.

This recipe uses both flour and cornflour to help thicken the filling. Vanilla gives it a familiar flavour, while amaretto or almond flavouring can be used for a different finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 2g protein, 12g carbs, 2g fat.

The milk, sugar and flour contribute most of the carbohydrates, while the egg yolks provide some protein and fat. Serve a slice with fresh fruit, or alongside a less sweet part of the meal, to balance the plate.

Choose and measure the ingredients

Egg yolks: Separate them carefully so no white gets into the mixture, then mix them gently with the sugar.

Starches: Sift the flour and cornflour together before adding them; this makes it easier to mix them evenly into the yolks.

Flavouring: The recipe starts with a teaspoon of clear vanilla and adds a further two tablespoons of vanilla extract, amaretto or almond flavouring after cooking.

Temper the egg mixture

Slowly adding the hot milk while stirring helps bring the yolks up to temperature gradually. Pour in a thin stream rather than tipping it all in at once.

Keep the mixture moving as the milk goes in, but avoid whipping it. The method aims for a smooth cream without lots of bubbles.

Stir gently as it thickens

Cook over a low heat and stir continuously, reaching across the base and sides of the pan so the cream does not catch. The recipe calls for slow stirring rather than beating.

The stated doneness cue is a thick-yoghurt consistency. Once the cream thickens, take it off the heat and transfer it to a glass bowl.

Cool before filling

Stir the added flavouring into the cooked cream, then keep stirring as it cools to room temperature. This is the cooling method specified in the recipe.

Let the cream reach room temperature before using it to fill the cake. The recipe does not give a separate chilling time.

Use it in Dominican cake

The recipe is designed as a cake filling, so spread the cooled cream between cake layers. Use an even layer to make the filling easier to portion.

For a balanced slice, serve the cake with fresh fruit or berries. Their freshness pairs well with the rich, softly flavoured custard.

Recipe notes & tips

• Use a heavy-based saucepan to help the cream heat evenly.
• Sift the flour and cornflour together before adding them to the yolks.
• Pour the hot milk in a slow, steady stream while stirring.
• Keep the heat low once the combined mixture goes back on the hob.
• Stir continuously, including around the base and sides of the pan.
• Wait until the cream reaches room temperature before filling the cake.

Variations

• Amaretto: Use amaretto for the final flavouring instead of vanilla extract.
• Almond: Choose almond flavouring for a nutty-tasting version.
• Vanilla: Use vanilla extract for both additions for a straightforward vanilla custard.
• Skimmed milk: Choose skimmed milk if you prefer it to whole milk.
• Cake layers: Spread the cooled cream between layers of Dominican cake.

Common mistakes to avoid

• Beating the yolks: Mix gently to avoid creating bubbles.
• Adding starch in clumps: Sift the flour and cornflour together before mixing them in.
• Pouring milk too quickly: Add it slowly while stirring so the yolk mixture warms gradually.
• Cooking over high heat: Keep the heat low while the cream thickens.
• Stopping the stirring: Stir constantly to help prevent the cream catching on the pan.
• Filling while hot: Let the cream reach room temperature before using it in the cake.

How to store

Refrigerate leftover cream in a covered container and use within 2 days. Stir it before using; if it has become very firm, let it stand briefly at room temperature rather than reheating it.

Frequently asked questions