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Pastry Cream

Pastry Cream

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
CHRISTINIBEANIE

CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Christine Alling
209

Christine Alling

8/31/2007

Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it through a mesh strainer and you will not have any lumps. Works every time. I put almost every type of custard through my strainer.

KMCL1994
190

KMCL1994

5/5/2008

AWESOME!!! Really, really good! Ok, DO NOT, I repeat, DO NOT, cut the sugar amount in this recipe. It is NOT sweet enough without all the sugar. It's best with the called amount, I've tried both ways, trust me. I didn't need to strain mine, no lumps. I beat the egg/yolks well with the corn starch and constantly mixed the egg and milk mixture while heating..lump free. Great recipe!!!

Heather
146

Heather

9/29/2006

This recipe was excellent...to avoid lumps i advise that once the mixture is put back in the pan to boil to start mixing it immediatly rather than waiting for it to start boiling before stirring...I used this as a filling for a cake and mixed fresh strawberrys in...definently a keeper!

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