If you're looking to give your Dominican cake a new and adult flair. This Pastry cream or Dominican crema pastelera is a luscious, delicious, less sweet, and versatile cake filling that you can adapt to your own taste by switching the traditional vanilla for other flavorings.
By - Reviewed: . Original: Apr 12, 2011
Why we ❤️ it
Sometimes I think we should change the name of our site to "Dominican Cake and Other Recipes", after all, this is the most commented on recipe on our site. It's also one of the oldest and most popular.
And while the traditional Dominican cake is typically filled with a Pineapple filling, we also love to mix it up by adding other fillings. This crema pastelera is one of them, appreciated for its luscious creaminess and lovely vanilla taste.
What's crema pastelera?
Crema pastelera is a type of custard, and called pastry cream or confectioners' custard in English or crème pâtissière in French.
Dominican crema pastelera is made with a combination of milk, sugar, egg yolks, and cornstarch and flour for a creamier texture. It is typically flavored with vanilla, but other flavors can be added too.
Crema pastelera (pastry cream recipe for Dominican cake).
How to use
Dominican pastry cream is one our fillings of choice for the Bizcocho dominicano cake, you can also use it to fill Dominican cupcakes, or sweet empanadas.
I also used a type of crema pastelera on the Dominican trifle (Dulce de nevera).
Top tips
- Decorating: The cake in the first photo has a simple decoration, the texture I made with this tool and I covered it with sugar confetti (affiliate links).
For the second I made flowers and let them dry like Suspiritos, then just glued it to the cake using more Suspiro icing. - Storing: You can make crema pastelera the day before and refrigerate in an airtight container. Before the lid, cover with a layer of Saran wrap touching the pastry cream to prevent it from drying out.
About this recipe
While not the most-used filling for Dominican cake, this is a more adult, less sweet filling that it's greatly appreciated, moreso if you flavor it with something boozy, like an amaretto flavoring.
As a little piece of advice, please start making your preparations ahead of time, and if this is a cake for a special occasion, be sure to make it at least once before the big occasion.
I remember a time that I had my in-laws for dinner and fumbled my first Crème brûlée so badly it took me years to try again. Nothing to do with the recipe, it was just a silly mistake, on my part, though I was a bit miffed at Nigella (affiliate link) for a moment.
Recipe
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Crema Pastelera Recipe [Step by Step] Pastry Cream Cake Filling
Equipment
- Wire whisk
- Spatula
- 2 Medium saucepan
Ingredients
- 3 egg yolk
- ¼ cup powdered white sugar
- 1 teaspoon clear vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ½ cup milk, (whole or skim)
- 2 tablespoons vanilla extract, or amaretto, or almond flavoring
Instructions
1. Mix egg yolks
In a heavy saucepan mix the yolks and sugar mixing without beating (to avoid producing bubbles).Mix in the vanilla extract.
2. Add flour
- Sift in the flour and cornstarch together and add to the yolks.⚠️ Mix well without beating, again, careful not to make bubbles.
3. Heat milk
- Boil the milk over medium-low heat.When the milk comes to a boil remove from the fire.
4. Add milk
- Immediately pour the milk, very slowly, into the yolk mixture while stirring vigorously.⚠️ Mix well without beating (bubble thing again).
4. Making the cream
- Heat this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like thick yogurt).Remove from the heat and pour into a glass bowl. Add the amaretto and mix well. Keep stirring until it reaches room temperature.
5. Using
- Use as filling for your Dominican cake.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More Dominican cake fillings
Don't miss our other fillings for Dominican cake and the recipe for the cake. Relleno de piña is the classic one, but Guava jam and Dulce de leche filling match it for flavor.
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