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Pastry Cream

Pastry cream filling
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Makes 2 cups| Hands-On Time: | Total Time:


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


  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.
By May, 2011

Nutritional Information

  • Per ServingServing Size: 1/12 of recipe
  • Calories 113Calories From Fat 56
  • Fat 6g
  • Sat Fat 3g
  • Cholesterol 81mg
  • Sodium 56mg
  • Protein 2g
  • Carbohydrate 12g
  • Sugar 10g
  • Fiber 0g
  • Iron 0mg
  • Calcium 43mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow Cake With Pastry Cream Filling, Chocolate Ganache Frosting, and Shaved Chocolate
Using this as a cake filling? After spreading the cream on the bottom cake layer, place the second layer on top and press gently. Step back and check that the cake is level and centered, then chill for 30 minutes before frosting.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.