Pastry Cream
Pastry cream has a reputation for being difficult, but this foolproof recipe makes it surprisingly easy! Smooth, rich, creamy, and packed with vanilla flavor, it’s perfect for filling cakes, pastries, donuts, fruit tarts, or making simple dessert cups. Once you learn how to make homemade pastry cream, it’s one of those recipes you’ll always want in your back pocket, enjoyyyy! ❤️
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🧾 Ingredients 🧾
2 cups whole milk
1/4 cup granulated sugar (for the milk)
2 large egg yolks
1 large whole egg
1/4 cup cornstarch
1/3 cup granulated sugar (for the egg mixture)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
👨🍳 Instructions 👨🍳
1) In a medium saucepan, combine the whole milk and 1/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot and steaming. Do not let it come to a full boil.
2) While the milk is heating, add the egg yolks, whole egg, cornstarch, and remaining 1/3 cup granulated sugar to a medium mixing bowl. Whisk vigorously for about 2–3 minutes, until the mixture is smooth, pale in color, and slightly thickened.
3) Once the milk is hot, temper the egg mixture by slowly pouring about 1/4 of the hot milk into the eggs while whisking constantly. Add another 1/4 of the milk in the same way. Once about half of the hot milk has been incorporated, slowly pour in the remaining milk while continuing to whisk.
4) Pour the entire mixture back into the saucepan. Cook over medium to medium-low heat, whisking constantly, making sure to reach the bottom and corners of the pan. Continue cooking until the pastry cream becomes thick and smooth, similar to pudding.
5) Remove the saucepan from the heat. Add the unsalted butter and vanilla extract and whisk until the butter is completely melted and the pastry cream is smooth. For an extra-smooth pastry cream, press the mixture through a fine-mesh strainer to remove any small lumps.
6) Transfer the pastry cream to a clean bowl. Immediately press plastic wrap directly against the surface of the pastry cream to prevent a skin from forming.
7) Refrigerate for at least 2–3 hours, or until completely chilled and set. For convenience, the pastry cream can also be refrigerated overnight.
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