Pastry Cream

pastry-cream-filling
Photo by Christopher Baker
Rating
Read Reviews
  • Makes 2 cups
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 113 calories
    • Calories 56 calories from fat
    • Fat 6 g
    • Sat Fat 3 g
    • Cholesterol 81 mg
    • Sodium 56 mg
    • Protein 2 g
    • Carbohydrate 12 g
    • Sugar 10 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 43 mg

In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.

Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.

Ingredients

  1. Check 4 large egg yolks
  2. Check 1/2 cup sugar
  3. Check 1/4 cup cornstarch
  4. Check 1/4 teaspoon kosher salt
  5. Check 1 1/2 cups whole milk
  6. Check 1 teaspoon pure vanilla extract
  7. Check 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Directions

  1. In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.
  2. Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.