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Ingredients
For this pastry cream recipe, you’ll need simple, everyday ingredients, but each one plays a crucial role in creating that perfect, silky texture.
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter (softened)
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Making pastry cream is all about patience and attention to heat. Here’s the foolproof method:
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Warm the Milk
In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Don’t let it boil – you just want it hot enough to temper the eggs later.
Mix the Egg Yolks & Sugar
In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and slightly thickened.
Temper the Eggs
Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent scrambling. Then pour the tempered egg mixture back into the saucepan with the rest of the milk.
Cook Until Thick
Stir the mixture constantly over medium heat until it thickens and starts to bubble. This should take about 1–2 minutes.
Add Butter & Vanilla
Remove from heat and stir in butter and vanilla until smooth.
Cool Properly
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent skin from forming, and refrigerate until completely chilled.
Tips & Variations
Flavor Boosts: Add a splash of rum, almond extract, or citrus zest for a twist.
Extra Creamy: Fold in whipped cream after chilling for a lighter texture.
Chocolate Pastry Cream: Stir in 4 ounces of chopped dark chocolate while the mixture is hot.
For another luscious and creamy recipe, check out my Creamy Mushroom Soup — it’s comfort in a bowl.
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Storage
Pastry cream is best when fresh, but it will keep in the fridge for up to 3 days. Always store it in an airtight container with plastic wrap pressed against the surface. Do not freeze, as the texture can break.
Time & Yield
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: About 2 cups of pastry cream
Tools Used
Medium saucepan
Whisk
Mixing bowls
Plastic wrap
Rubber spatula
Pastry Cream Recipe – Perfect for Any Dessert
Pastry cream isn’t just a filling; it’s the flavor foundation for so many iconic treats. From tarts topped with fresh berries to decadent cream-filled cakes, mastering this recipe opens a whole new world of baking possibilities.
Final Thoughts
Once you learn how to make this silky, flavorful pastry cream, you’ll realize it’s one of the most versatile recipes in your dessert arsenal. It’s not just for special occasions – whip up a batch and enjoy it with fresh fruit or spoon it into puff pastry for an easy treat.
And if you’re looking for more inspiration for your next dessert masterpiece, I recommend checking AllRecipes for creative variations and flavor ideas.
