Celebrate the holidays with our creamy panettone recipe – a nut-free, citrus-infused delight perfect for festive desserts!

Crema per Panettone

No Christmas is complete without panettone, and no panettone is complete without this exquisite cream! If you’re seeking an Italian recipe that doesn’t use mascarpone, we invite you to try our creamy panettone custard: a deliciously smooth and velvety pastry cream flavored with citrus, perfect for enhancing your dessert experience.

For an extra touch, we’ve infused this cream with orange liqueur, Cointreau. However, for a family-friendly version, feel free to omit it with no fuss.

This year, bring a hint of innovation to tradition by serving our cream for panettone as an alternative to classic mascarpone cream… or use it to create stunning holiday desserts like filled panettone or pandoro stars!

Check out these other cream recipes to enjoy with pandoro and panettone:

• Mascarpone Cream for Pandoro and Panettone
• Chocolate Cream for Pandoro

Ingredients

• 500 ml whole milk
• 4 egg yolks
• 150 g granulated sugar
• 40 g all-purpose flour
• 1 orange (zest)
• 1 teaspoon vanilla extract
• Optional: 50 ml Cointreau (orange liqueur)

Instructions

1. In a saucepan, heat the milk with the orange zest and vanilla extract until just under boiling.
2. In a bowl, whisk together the egg yolks and sugar until pale and smooth.
3. Add the flour to the mixture and mix until combined.
4. Slowly add the heated milk to the egg mixture, whisking continuously.
5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
6. If using, remove from heat and stir in Cointreau.
7. Let the cream cool before serving with panettone.

Total Time: 30 min
Cuisine: Italian