Pastry Cream Recipe -
Pastry Cream Recipe
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Pastry Cream
This sweet, creamy custard is the classic filling for pastries, tarts, and cakes. See more

Pastry Cream

Recipe by  

"The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2006

Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these, but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party, took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer.

Most Helpful Critical Review
Nov 16, 2010

Better as a straight pudding than a cake custard which is what I was looking for. I used it in a layer cake and most of it squished out the sides. The flavor was good though and it could easily be turned into a lemon or other flavor custard with an extract.


161 Ratings

Feb 02, 2006

An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener, but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture, and it was smooth as silk. Bakery shop quality, and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs, cream puffs, trifle...even eating it alone as a pudding. Tomorrow, it gets used as a filling for a Boston Cream Pie. Good job, Kevin. Thanks for posting this one.

Jan 30, 2006

Makes rockin' ice cream!!! I used this recipe to make ice cream for my dairy-allergic daughter. Omitted flour so it wouldn't be too think for the ice cream maker. Substituted rice milk for milk, and canola oil for butter. Ran it in food processer when it cooled to make it smooth. It made some of the BEST ice cream I have eaten...and it had no milk or cream in it! So much better than store-bought, I am ecstatic to have found this recipe. Blessings on you Kevin!!!!!

Feb 19, 2006

This is the best ever pastry cream that i ever make. sure a keeper.

Mar 29, 2006

This was the first pastry cream that I made and it was pretty good. It tasted even better in my cream puffs. I substituted vanilla extract for the bean as I did not have any vanilla beans.

Mar 20, 2006

Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious!

Feb 17, 2006

Consider using this HOT - pour a serving over one or two ice cold canned cling peaches, along with some of their syrup. It's wonderful.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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