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
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.
Notes
- Pastry cream can be stored in the refrigerator for up to 3 days.
- For a lighter version, fold in whipped cream after chilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Filling
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 12g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
