Name: Pastry Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 2 cups whole milk; 1/2 cup granulated sugar (divided); 1/4 teaspoon salt; 4 large egg yolks; 1/4 cup cornstarch; 2 tablespoons unsalted butter; 1 1/2 teaspoons pure vanilla extract

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Luscious, silky, and impossibly versatile, Pastry Cream is the secret behind so many dreamy desserts—think éclairs, fruit tarts, Boston cream pie, and all those patisserie favorites you can’t resist. This classic French custard somehow manages to be both indulgently rich and delightfully light, thanks to its delicate balance of eggs, milk, and a hint of vanilla. You’ll marvel at how a handful of simple ingredients transform into a creamy, spoonable confection that elevates anything it touches. Whether you’re planning to swirl it into cakes or savor it by the spoonful, this Pastry Cream recipe absolutely deserves a spot in your recipe repertoire!

Ingredients You’ll Need

Making your own Pastry Cream is much easier than you think, and every ingredient plays an important role in building that iconic texture and flavor. From rich egg yolks to fragrant vanilla, each one brings its own magic to the mix.

Whole Milk: The creamy foundation, providing richness and body for that classic custard mouthfeel.
Granulated Sugar: Split between the milk and egg mixture, this sweetens the cream and helps it thicken beautifully.
Salt: Just a pinch brings out the flavors and ensures your cream doesn’t taste flat.
Egg Yolks: These give the Pastry Cream its signature smoothness and that irresistible yellow color.
Cornstarch: The key to a perfectly thick and stable custard, without the heaviness flour can add.
Unsalted Butter: Stirred in at the end, it’s the finishing touch for an ultra-creamy, glossy (and flavorful!) result.
Pure Vanilla Extract: The essential final flourish for depth and pure comfort in every bite.

How to Make Pastry Cream

Step 1: Warm the Milk Mixture

Start by pouring your whole milk, half the sugar, and salt into a medium saucepan. Set the heat to medium and keep a careful eye on it—you want the mixture to steam and get hot, but not reach a boil. Warming these ingredients together not only soon perfumes your kitchen, but it also helps dissolve the sugar fully for that ultra-smooth Pastry Cream base.

Step 2: Whisk the Egg Yolks, Sugar, and Cornstarch

While your milk is warming, grab a separate bowl and vigorously whisk together those golden egg yolks, the rest of your sugar, and all the cornstarch. Whisk until the mixture is smooth, creamy, and pale. This step creates a thickening powerhouse that sets up all that velvety texture you crave in great Pastry Cream.

Step 3: Temper the Eggs

Here comes a classic custard technique: tempering. Slowly drizzle about 1/2 cup of the hot milk into your yolk mixture, whisking constantly. This gentle introduction prevents the eggs from scrambling. Once combined, gradually whisk the now-warmed yolks back into the saucepan with the rest of the hot milk.

Step 4: Cook Until Thickened

Return the pan to medium heat and whisk, whisk, whisk! After a few minutes, watch for the mixture to thicken and start bubbling—usually 2 to 4 minutes. The cornstarch will work its magic here, transforming a thin liquid into lush Pastry Cream. Don’t stop whisking, or lumps may sneak in!

Step 5: Finish with Butter and Vanilla

Pull the saucepan off the heat. Immediately add the unsalted butter and pure vanilla extract. Whisk until the butter is fully melted and everything comes together in one smooth, shiny custard. At this point, it will smell heavenly, but give it time—it’s almost ready!

Step 6: Chill the Pastry Cream

Pour your freshly made Pastry Cream into a clean bowl. To prevent any skin from forming, press a piece of plastic wrap directly onto the surface. Chill in the fridge for at least 2 hours, letting it set up into the scoopable, spreadable wonder you know and love.

How to Serve Pastry Cream

Garnishes

For a show-stopping finish, top your chilled Pastry Cream with a scatter of fresh berries, roasted nuts, or a gentle dusting of cocoa powder. Even a few chocolate shavings or a sprinkle of edible flowers can turn a simple dollop into a dessert worthy of a French bakery window!

Side Dishes

While Pastry Cream is often nestled inside pastries, it’s a treat on its own, too. Try serving it alongside crisp madeleines, buttery shortbread cookies, or slices of simple sponge cake. It pairs beautifully with fresh-cut seasonal fruit—think peaches, strawberries, or even roasted rhubarb for something unexpected.

Creative Ways to Present

Change things up by filling mini tart shells or hollowed-out cream puffs. For a playful twist, alternate layers of Pastry Cream and macerated fruit in pretty glass cups for an elegant parfait. You can also pipe it into doughnuts or use it as a hidden filling in homemade cupcakes—the possibilities really are endless!

Make Ahead and Storage

Storing Leftovers

Store any extra Pastry Cream in an airtight container in the refrigerator for up to 3 days. Make sure the plastic wrap is pressed directly onto the surface to keep it perfectly smooth and prevent any skin formation. Give it a good stir before using if it looks slightly separated.

Freezing

While it’s best enjoyed fresh, Pastry Cream can be frozen in a pinch. Let it cool completely, then seal tightly with plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator and whisk until smooth before using. Some minor texture changes might occur, but it’ll still be delicious.

Reheating

If you need to soften chilled Pastry Cream quickly, warm it gently over low heat, stirring constantly. Avoid boiling, which will change the texture. Whisk in a splash of milk if it seems too thick coming out of the fridge.

FAQs

Can I use skim or low-fat milk instead of whole milk?

Yes, but keep in mind that your Pastry Cream will be less rich and not as velvety. Whole milk really gives the best flavor and structure, but you can substitute if needed—just expect a lighter texture.

What can I do if my Pastry Cream is lumpy?

Don’t panic! If you get lumps, simply push the cream through a fine-mesh sieve while it’s still hot. This quick fix restores that perfectly smooth consistency.

Is there a dairy-free version of Pastry Cream?

Absolutely! Try swapping whole milk with almond or coconut milk and use a dairy-free butter substitute. The flavor will change a bit, but you’ll still have a fabulous custard filling.

Why is my Pastry Cream runny?

Usually, this means it wasn’t cooked quite long enough, or the ratio of cornstarch was off. Make sure the mixture thickens and bubbles on the stove, and measure your ingredients carefully to ensure success.

Can I flavor Pastry Cream with other extracts or add-ins?

Definitely! Pastry Cream is a great blank canvas. Try stirring in instant espresso powder, citrus zest, or even a little melted chocolate to tailor it perfectly to your dessert plans.

Final Thoughts

If you’ve ever wanted to make bakery-quality treats at home, Pastry Cream is the secret you’ve been missing! With a handful of staples and a bit of whisking, you’ll have a batch of this classic custard ready to elevate desserts all week long. Give it a try—you’ll be hooked on both the process and the results!

Pastry Cream Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 20 minutes (plus chilling time)
Yield: About 2 1/2 cups 1x
Diet: Vegetarian

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Description

Learn how to make a classic pastry cream with this easy recipe. Perfect for filling tarts, eclairs, cream puffs, or layering in cakes, this creamy and flavorful custard will elevate your desserts to the next level.

Ingredients

Scale

Main Ingredients:

2 cups whole milk
1/2 cup granulated sugar (divided)
1/4 teaspoon salt

For Egg Mixture:

4 large egg yolks
1/4 cup cornstarch

Finishing Touches:

2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract

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Instructions

Prepare Milk Mixture: In a saucepan, heat milk, half of the sugar, and salt until steaming.
Whisk Egg Mixture: Combine egg yolks, remaining sugar, and cornstarch in a bowl.
Temper Eggs: Slowly add hot milk to egg mixture, then return to pan and cook until thickened.
Finish: Remove from heat, stir in butter and vanilla. Chill before using.