Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
close up of pastry cream

How to Make Pastry Cream

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 3 Hours 15 Minutes
  • Yield: 2 1/2-3 Cups 1x
  • Category: Dessert
  • Method: Cook
  • Cuisine: French

Description

Delicious thick and creamy this easy recipe for pastry cream is the perfect filling for pastries and cakes! Vanilla beans make this Creme Patissiere extra special and beautiful!


Scale

Ingredients

  • 5 Large Egg Yolks 
  • 100 Grams (1/2 Cup) Granulated Sugar/ Caster Sugar
  • 3 Tablespoon Cornstarch/ Cornflour 
  • 16oz (2 Cups) Whole Milk
  • 1/4 Teaspoon Salt
  • 4 Tablespoons Butter, cold and diced
  • 2 Teaspoons Vanilla Bean Paste or Pure Vanilla Extract 

Instructions

  1. In a medium saucepan over low-medium heat add the whole milk. Let cook for a couple of minutes to warm it up - do not boil the milk. 
  2. While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
  3. Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine. 
  4. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
  5. Take off the heat and immediately add the cold butter and vanilla bean paste or extract.  Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days. Rewhisk the pastry cream before serving.

Notes

If you want a thicker/ sturdier pastry cream use the 4 tablespoons of cornstarch/ cornflour. 

Keywords: pastry cream, cream, creme patisserie

Recipe Card powered byTasty Recipes
shares