Description
Learn how to make a luscious and creamy pastry cream that is perfect for filling tarts, éclairs, cream puffs, and layered cakes. This classic French custard is easy to prepare and versatile in its application.
Ingredients
Scale
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the milk over medium heat until it’s just about to simmer.
- In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth and pale.
- Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 3–5 minutes.
- Once thick, remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the pastry cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours before using.
Notes
- For an extra silky texture, strain the cream through a fine mesh sieve before chilling.
- This cream is perfect for filling tarts, éclairs, cream puffs, and layered cakes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 100 mg
