Description
This classic pastry cream recipe yields a rich, creamy custard perfect for filling cakes, tarts, and pastries. Made with egg yolks, whole milk, sugar, cornstarch, and vanilla, it’s thickened on the stovetop and chilled until smooth and firm. Optional butter adds extra silkiness for a luscious texture.
Ingredients
Scale
Pastry Cream Ingredients
- 4 large egg yolks
- 1â…” cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter (optional)
Instructions
- Prepare Your Ingredients: Measure all ingredients before starting. Separate egg yolks from the whites and place yolks in a medium bowl. Keep milk and sugar nearby for easy access.
- Warm the Milk: Pour whole milk into a medium saucepan and heat over medium heat until warm and steamy but not boiling, with tiny bubbles around edges. Stir occasionally to prevent skin formation.
- Mix the Egg Yolks, Sugar, and Cornstarch: Add sugar and cornstarch to the egg yolks and whisk until pale and smooth, ensuring no lumps remain for a smooth custard base.
- Temper the Eggs: Slowly pour about one-third of the warm milk into the egg mixture while whisking constantly to raise the temperature gently. Then pour the tempered egg mixture back into the saucepan with the remaining warm milk and whisk to combine.
- Cook the Custard: Return saucepan to medium-low heat and stir constantly until the mixture thickens and starts to bubble gently. Remove from heat. If using, stir in butter until melted, then add vanilla extract and mix well.
- Cool the Pastry Cream: Transfer hot pastry cream to a clean bowl. Cover surface directly with plastic wrap to prevent skin formation. Let cool at room temperature briefly, then refrigerate for at least two hours until firm and chilled, ready to pipe or spread.
Notes
- Tempering the eggs is crucial to prevent curdling and achieve a smooth custard.
- The optional butter adds a silkier texture but can be omitted for a lighter cream.
- Pressing plastic wrap directly onto the cream surface prevents a skin from forming.
- Chilled pastry cream thickens and becomes easier to work with for fillings and decorations.
- Use whole milk for the best creaminess; lower fat milk will produce a thinner custard.
