Custards
Crema Pasticciera
Italy
Italian pastry cream of egg yolks, sugar, milk, and vanilla, thickened with flour or cornstarch. The filling of many pastries and cakes.
Original eatfuls sticker artwork
What it is
A closer look at Crema Pasticciera.
Italian pastry cream of egg yolks, sugar, milk, and vanilla, thickened with flour or cornstarch. The filling of many pastries and cakes.
What to look for
Know it when you find it.
Smooth vanilla custard, no lumps, used in bignè, millefoglie, and sponge cakes.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Crema Pasticciera.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Kelantan, Malaysia
Akok
Akok is a Kelantanese baked custard made with eggs, coconut milk, flour and palm sugar.
Colombia
Arequipe
Manjar blanco
Colombia's name for dulce de leche: a thick, creamy caramel of milk and sugar, slow-cooked for hours. Spread on bread, obleas, and used in desserts.
Lebanon
Ashta
قشطة
Thick clotted cream scented with orange blossom or rose water, used to fill nearly every Lebanese pastry and pudding.
Brazil
Baba-de-moça
A glossy Brazilian egg-yolk and coconut cream used as a spoon dessert and as a filling for cakes.
Vietnam
Banh Flan
Bánh flan
Vietnamese crème caramel, a silky steamed egg custard with caramelized sugar syrup, often served with crushed ice and strong black coffee.
Venezuela
Bienmesabe
A Venezuelan coconut cream cake of rum-soaked sponge layers, coconut-vanilla custard and a thick topping of Swiss meringue dusted with cinnamon.
Brazil
Bombocado
A rich baked coconut-and-cheese custard with a browned top, found in Brazilian pastry counters.
Piedmont, Italy
Bunet
Piedmontese baked chocolate-amaretto custard pudding with amaretti and cocoa, set in a mold and turned out. Older than panna cotta.