Pastry Cream
Pastry cream is a rich, velvety custard used as a filling for éclairs, cream puffs, tarts, and other pastries. Smooth, thick, and flavorful, this classic French custard is versatile and pairs beautifully with fresh fruit, chocolate, or caramel.
Print Recipe
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Spoon or spatula
Ingredients
- 2 cups 480 ml whole milk
- 1/2 cup 100 g granulated sugar, divided
- 1/4 tsp salt
- 4 large egg yolks
- 1/4 cup 30 g cornstarch
- 2 tbsp 30 g unsalted butter, cut into pieces
- 2 tsp pure vanilla extract
Instructions
- Heat Milk:
- In a medium saucepan, combine milk, 1/4 cup sugar, and salt. Heat over medium heat until it begins to simmer. Remove from heat.
- Whisk Egg Mixture:
- In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and cornstarch until smooth and pale.
- Temper Eggs:
- Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
- Cook Custard:
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes).
- Finish with Butter and Vanilla:
- Remove from heat and whisk in butter and vanilla extract until smooth and glossy.
- Cool:
- Transfer pastry cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Servings: 16 cream puffs