Traditional Turkish ‘Yaş Pasta Kreması’

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  • Serving: 8
  • Prep time: 20 m
  • Cook time: 10 m
  • Ready in: 1:40 h
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Within the heart of Turkish patisserie lies a secret that gives their cakes an irresistible allure – the Yaş Pasta Kreması. This traditional Turkish cake cream is known for its luxurious texture and balanced sweetness. It perfectly complements the moist layers of a cake, giving each bite a velvety richness that’s hard to resist. Let’s delve into the making of this delightful cream.

Yield: The recipe produces approximately 600 ml (or slightly more) of the cream once you account for the additional volume from the sugar, egg yolk, cornstarch, and butter.

Number of Servings: Depending on how you intend to use it:

  • As a filling for one standard 8-inch to 9-inch cake.
  • Filling and topping for 8-12 cupcakes.
  • Used as a layer in desserts: 8-10 servings.

Preparation Time:

  • Combining and heating milk & sugar: 3-5 minutes.
  • Whisking egg yolk & cornstarch: 1-2 minutes.
  • Tempering and combining: 2 minutes.
  • Thickening the mixture: 5-7 minutes.
  • Adding flavor and richness: 3-5 minutes.
  • Cooling: This can vary based on room temperature, but let’s estimate around 1-2 hours for complete cooling.

Total Preparation Time: Approximately 15-20 minutes of active preparation, with an additional 1-2 hours of cooling time.

Cooking Time: This would be the time spent heating and thickening the mixture on the stove, which is about 8-12 minutes in total.

Total Active Preparation Time: 23-32 minutes (excluding cooling time).

From start to finish, you’re looking at approximately 1 hour and 45 minutes to 2 hours and 30 minutes to prepare the Yaş Pasta Kreması, inclusive of cooling time.


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Total Nutritional Values

Total Fat
Total Carbohydrates
Dietary Fiber


  • Instructions

    1-Milk Mixture: In a medium-sized saucepan, combine the milk and sugar. Heat this mixture over medium heat, stirring occasionally until the sugar dissolves completely.

  • 2-Egg & Cornstarch Fusion: In a separate bowl, whisk together the egg yolk and cornstarch until you achieve a smooth paste.

  • 3-Tempering: Slowly pour a small amount of the heated milk mixture into the egg yolk mixture, continuously whisking to prevent the egg yolk from scrambling. This process is known as tempering. Once they're well-combined, pour this mixture back into the saucepan with the remaining milk.

  • 4-Thickening: Place the saucepan back on the stove over low to medium heat. Stir continuously until the mixture thickens. This should take about 5-7 minutes.

  • 5-Infusing Flavor: Once the mixture has thickened, remove from heat and stir in the vanilla extract.

  • 6-Adding Richness: While the mixture is still warm, add the room temperature butter. Stir vigorously until the butter melts completely and is fully incorporated, giving the cream a glossy finish.

  • 7-Cooling: Transfer the cream to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream. This prevents a skin from forming on top. Allow it to cool completely.

  • 8-Storing: If you're not using the cream immediately, store it in the refrigerator. It's best used within 24-48 hours.

  • Conclusion

    The Traditional Turkish 'Yaş Pasta Kreması' is a testament to the beauty of simple ingredients coming together in perfect harmony. It's the soul of many iconic Turkish desserts, offering a creamy contrast to spongy cake layers. Whether you're crafting a classic Yaş Pasta or just seeking a rich filling for your desserts, this cream promises an embrace of velvety goodness. Happy baking and afiyet olsun!

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