Pastry Cream
Silky custard thickened with egg yolks and cornstarch, cooled to a spoonable, spreadable set.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This classic French pastry cream, or crème pâtissière, is simmered on the stovetop until thick and glossy, then enriched with butter and vanilla. Use it to fill eclairs, tarts, cakes, or doughnuts, or layer it with fresh fruit for a quick dessert.
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened
Method
-
In a 6-quart saucepan, combine the milk, half of the sugar, and the scraped vanilla bean and its seeds (if using extract instead, wait and add it after cooking). Heat over medium heat until steaming and small bubbles form at the edges, but do not let it boil.
-
While the milk heats, whisk the egg yolks, remaining sugar, cornstarch, and salt together in a medium bowl until pale and smooth, about 1 minute.
-
Remove the vanilla bean pod from the hot milk. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
-
Whisk the tempered egg mixture back into the saucepan with the remaining hot milk.
-
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4 to 5 minutes. Continue whisking and boil for 1 full minute to fully activate the cornstarch.
-
Remove from heat and whisk in the butter and vanilla extract (if not using a vanilla bean) until smooth and glossy.
-
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
-
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set, at least 3 hours.
-
Whisk the chilled pastry cream briefly to loosen it before using as a filling or spread.
Rate this recipe
Pastry Cream
This classic French pastry cream, or crème pâtissière, is simmered on the stovetop until thick and glossy, then enriched with butter and vanilla. Use it to fill eclairs, tarts, cakes, or doughnuts, or layer it with fresh fruit for a quick dessert.
3 hr 40 min 16 oz 180 cal
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened
Method
- 1
In a 6-quart saucepan, combine the milk, half of the sugar, and the scraped vanilla bean and its seeds (if using extract instead, wait and add it after cooking). Heat over medium heat until steaming and small bubbles form at the edges, but do not let it boil.
- 2
While the milk heats, whisk the egg yolks, remaining sugar, cornstarch, and salt together in a medium bowl until pale and smooth, about 1 minute.
- 3
Remove the vanilla bean pod from the hot milk. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
- 4
Whisk the tempered egg mixture back into the saucepan with the remaining hot milk.
- 5
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4 to 5 minutes. Continue whisking and boil for 1 full minute to fully activate the cornstarch.
- 6
Remove from heat and whisk in the butter and vanilla extract (if not using a vanilla bean) until smooth and glossy.
- 7
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
- 8
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set, at least 3 hours.
- 9
Whisk the chilled pastry cream briefly to loosen it before using as a filling or spread.