Vanilla Pastry Cream

Vanilla Pastry Cream


"Perfect for Boston Cream Pie Filling."
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8 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. *Heat up 2 C milk but stop before boil.
  2. *While waiting for milk to warm. Whisk the egg yolks and sugar until creamy.
  3. *Then whisk in 1/4 c milk.
  4. *Mix in the corn starch.
  5. *Then whisk in flour. (Don't over-mix, mix just enough to combine ingredients.)
  6. *Slowly pour in warm milk into egg mixture while whisking.
  7. *Then pour back into warm pot and continue to whisk on medium heat until thickened and reduced. Never stop whisking while on heat. Reduce to low for and whisk for another minute or two.
  8. *Pour into a shallow container and wrap with clear wrap allowing cream to touch the clear wrap. This prevents a gross skin from forming.
  9. *Frig overnight.


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