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Classic Homemade Pastry Cream Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 2 cups (serves 8)
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: French

Description

This classic pastry cream recipe yields about 2 cups of smooth, rich, and velvety custard that is perfect for filling éclairs, tarts, cakes, and other pastries. Made with whole milk, egg yolks, sugar, cornstarch, butter, and vanilla, this creamy custard is cooked gently on the stovetop to achieve the perfect thickness and delicate flavor.

Ingredients

Pastry Cream Ingredients

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt to ensure even distribution of the thickening agents.
  2. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until they are well combined and slightly thickened for a smooth custard base.
  3. Add Milk Gradually: Gradually pour the milk into the dry ingredients in the saucepan, whisking continuously to dissolve the sugar and cornstarch fully.
  4. Heat Mixture: Place the saucepan over medium heat and bring the mixture to a simmer while whisking constantly to prevent lumps and scorching.
  5. Temper Egg Yolks: Slowly add a small amount of the hot milk mixture into the whisked egg yolks while continuously whisking to gently raise their temperature.
  6. Combine Mixtures: Gradually pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly to blend thoroughly.
  7. Thicken Custard: Continue cooking over medium heat, whisking constantly. The mixture will thicken to a pudding-like consistency about 1-2 minutes after coming to a boil. Remove from heat immediately.
  8. Add Butter and Vanilla: Stir in the butter and vanilla extract until the butter has fully melted and incorporated, creating a silky texture.
  9. Cover and Chill: Pour the pastry cream into a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
  10. Refrigerate: Let the pastry cream cool to room temperature, then refrigerate for at least 2 hours before using to allow it to set properly.

Notes

  • Use whole milk for a richer and creamier pastry cream; low-fat milk will produce a thinner texture.
  • Whisk constantly while cooking to avoid lumps and prevent the custard from burning on the bottom of the pan.
  • Tempering the eggs is essential to prevent curdling and achieve a smooth custard.
  • Covering the cream with plastic wrap touching the surface prevents an undesirable skin from forming.
  • Pastry cream can be stored in the refrigerator for up to 3 days.
  • If lumps form, you can strain the pastry cream through a fine mesh sieve for a perfect texture.

Find it online: https://slsrecipes.com/classic-homemade-pastry-cream-recipe/