Pastry Cream Recipe
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Pastry Cream

By: 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."

Rating: This weblink has been rated 124 times with an average star rating of 4.8 Read Reviews (102)

Rate/Review | 3,240 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 1/2 cups
 

Ingredients

  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 151 | Total Fat: 5.8g | Cholesterol: 90mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by christinealling 
Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by KMCL1994 
AWESOME!!! Really, really good! Ok, DO NOT, I repeat, DO NOT, cut the sugar amount in this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2006 by Heather 
This recipe was excellent...to avoid lumps i advise that once the mixture is put back in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by Chantal A. 
I made a fresh fruit tart using this pastry cream and it was excellent! It had an awesome... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by DabbleBabble 
Advice from a beginner: If you have a GAS STOVE, try the DOUBLE BOILER method. Otherwise, a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2006 by Nicolette 
I used this recipe to fill the middle of a Bundt cake (Jan's Chocolate Cake from this site)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by jeanne.schwarz 
I used this recipe for my first attempt at making pastry cream for a Boston cream pie. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2006 by SandyBakes 
This is the BEST! I rarely could make a pastry cream that didn't have at least a few "lumps"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by sonotech613 
I needed to make this non-dairy, so I used soy milk and margarine in place of the milk and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by Meryl 
Wonderful recipe. This makes a perfect filling for the Cream Puff Shells (also in allrecipes). MORE

 
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