The Best Crema Pastelera | Camila Made (2024)

• ▢ 500 ml (2 cups) whole milk
• ▢ 1 whole vanilla bean, split lengthwise and seeds scraped out with a small spoon or 1 tablespoon pure vanilla extract
• ▢ 100 g (½ cup) granulated sugar divided
• ▢ 30 g (¼ cup) cornstarch
• ▢ ⅛ teaspoon kosher salt
• ▢ 6 large egg yolks or 3 large whole eggs
• ▢ 3 tablespoons unsalted butter cut into small pieces

• In a medium stainless steel saucepan over medium heat, combine the whole milk and add half of the sugar. Include the vanilla bean along with the scraped seeds. If you're using vanilla extract, you'll add it later. Bring the mixture to a gentle boil while stirring continuously to dissolve the sugar and prevent the mixture from burning on the bottom of the pot. Be attentive during this process to avoid boiling over, adjusting the heat as needed.

• While the milk mixture is heating up, prepare the egg yolk mixture. In a separate bowl, whisk together the egg yolks, cornstarch, salt, and the remaining granulated sugar until it becomes smooth and pale yellow. This process usually takes about 5 minutes. This step is crucial as it helps create a creamy and luscious Crema Pastelera.

• Once the milk is just about to boil, remove the vanilla bean (if using) and slowly pour a small amount of the hot milk into the egg yolk mixture while whisking continuously. This is called tempering, and it helps prevent curdling. Gradually pour the rest of the hot milk into the bowl with the egg yolk mixture while whisking constantly.

• Pour the mixture back into the saucepan and place it over medium heat. Cook the pastry cream, stirring constantly and vigorously with a whisk to prevent lumps and ensure even cooking. Continue cooking until the mixture thickens and comes to a gentle boil, and the whisk leaves a trail in it. This usually takes about 8 minutes. You want the pastry cream to reach a pudding-like consistency.

• Once the pastry cream has thickened, remove the saucepan from the heat. Stir in the vanilla extract to add flavor to the crema pastelera. Transfer the hot pastry cream to a clean nonreactive bowl or container and cover it with plastic wrap, making sure the plastic touches the surface of the cream. This prevents a skin from forming on the surface.

• Let the crema pastelera cool over an ice water bath or at room temperature for a few minutes, then refrigerate it for at least 2 hours before using. The cooling and chilling process will further thicken the pastry cream and enhance its texture.

• Camila's Tip: Use a nonreactive saucepan for Crema pastelera (pastry cream) to prevent off-flavors and discoloration.

How to Store

After preparing Crema Pastelera, cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Then, allow it to cool at room temperature for a few minutes before storing it in the refrigerator for up to 3 days. Before using, whisk well to ensure a smooth and creamy consistency.

Make-Ahead

To make Crema Pastelera ahead of time, you can prepare it a day before it's needed. After making the custard, cover the surface with plastic wrap, ensuring it touches the cream to prevent a skin from forming. Let it cool to room temperature before storing it in the refrigerator for up to 3 days. When you're ready to use it, whisk the custard well to ensure a smooth and creamy consistency.

How to Freeze

Crema Pastelera is not recommended to be frozen. Store it in the refrigerator for up to 3 days to preserve its best taste and texture.

Nutrition Facts

Easy Crema Pastelera

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.