In Italy, many great desserts are filled with a delicate and tasty yellow cream that is known as “crema gialla” or “crema da pasticceria.” Crema gialla can be found inside croissants, cream puffs or inside cakes. Some fruit pies may also be topped with custard covered with a layer or fresh fruit such as strawberries, kiwis and bananas glazed with some gelatin. Learning to make homemade cream gialla is helpful considering that finding mixes to make Italian custard is difficult. Here is a great yellow custard recipe that is perfect for filling cream puffs (beignets) or eclairs.

Yellow Custard, Crema Gialla Recipe

220 grams of milk

1 teaspoon vanilla extract

3 egg yolks

50 grams sugar

20 grams cornstarch

5 grams of butter (or coconut oil)

In a saucepan, boil the milk. In a large bowl, mix the egg yolks with some sugar and cornstarch. Make sure it’s mixed thoroughly. Add half of the boiled milk and add vanilla. Mix until the sugar completely dissolves. Add the mixture to the rest of the boiling milk and boil for about 2 minutes using a whisk making sure no lumps form and that the mixture doesn’t stick to the bottom. Turn off the heat and add the 5 grams of butter or coconut oil. Cover with some plastic wrap until you are ready to use it.