Pastry Cream Recipe

This pastry cream recipe is easy to follow and one that you will enjoy making.

The pastry cream is delicious, smooth, creamy, and can be used in so many pastry dishes. Consider including this recipe as part of your dessert planning - especially when you plan to have guests over. Plan to make this ahead of when you'll need it, so it has time to cool down before use.

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Course: Breakfast, Dessert

Cuisine: American, French

Prep Time: 10

Cook Time: 10

Resting Time: 30

Total Time: 50

Servings: Tbsp

Calories: 50kcal

Equipment

Ingredients

¾ cup whole milk
2 egg yolks
50 g granulated sugar
15 g corn starch
15 g butter
1 tsp pure vanilla extract

Metric - US Customary

Instructions

Pour milk into stainless steel pot and place on medium heat
While the milk is warming up, whisk together the eggs yolks, sugar, and cornstarch until well combined
Once the milk is warm, pour some of the warm milk (approx. 1/4 cup) into the egg and whisk together (this is known as tempering the eggs).
Pour the egg-milk mixture back into the pot and continue to whisk on medium heat until it thickens.
Take the pot off the heat once you start to see bubbles pop from the surface of the pastry cream. Immediately add the butter and vanilla extract and whisk until you have a well emulsified cream
Pour the pastry cream into a bowl (while it is still hot) and cover with plastic wrap. Press the plastic wrap down against the surface of the pastry cream to ensure that it does not form a skin
Leave on countertop to come to room temperature, and then store in the fridge for up to 5 days

Video

Notes

Do not prepare pastry cream in an aluminium pot. The eggs yolks will react with the aluminium and turn the pastry cream grey
Make sure to stir the pastry cream continuously until it thickens. You'll know its ready when you see slow bubbles starting to pop through the thick custard
You can store pastry cream covered in the fridge for up to 5 days. Reheat in short bursts of 15- 20 second intervals. Bring out of the microwave after each burst of heat and whisk. Alternatively, pastry cream can also be reheated on the stovetop with low heat - while whisking

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