Pastry Cream
Learn how to make Pastry Cream, a classic French stirred custard (crème pâtissière) used it to fill cakes, pastries, tarts, and pies. It's delicious plain or try one of my flavor suggestions.
Servings 4 servings (1/2 cup each)
Calories 381kcal
Ingredients
For the pastry cream:
- 2 cups whole milk (see note 1)
- 6 large egg yolks
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon vanilla extract (see note 2)
Instructions
To make the pastry cream:
- In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit). Stir to prevent the milk from scalding.
- Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Remove from heat. Scrape in to a bowl. Cool 10 minutes, stirring occasionally, or refrigerate (cover with plastic wrap, pressing plastic directly on the surface of the cream).
Notes
- Milk: I've also tested this recipe with Almond Breeze Unsweetened Original Almond Milk and it worked perfectly.
- Vanilla: ½ vanilla pod, split, may be substituted for the vanilla extract.
- Yield: This recipe makes just over 2 1/4 cups pastry cream, enough for one Fresh Fruit Tart or one Danish Layer Cake.
- Storage: The cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
Nutrition
Serving: 0.5 cup | Calories: 381kcal | Carbohydrates: 64g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 290mg | Sodium: 205mg | Potassium: 214mg | Fiber: 0.1g | Sugar: 56g | Vitamin A: 565IU | Calcium: 184mg | Iron: 1mg