Pastry cream is a delicious filling that is also extremely versatile. This pudding-like delight can be used to fill cream puffs, eclairs, cake, cupcakes, and more. While it does have many applications, pastry cream is also yummy to enjoy by itself. Let’s get to it.

Prepare the Pastry Cream:

1. Add the milk to a medium saucepan and place on medium heat until the milk simmers, approximately 5-8 minutes.
2. While the milk is heated on the stove, add the granulated sugar, cornstarch, and salt to a medium-size mixing bowl and whisk them together. Add the egg yolks and whisk until the mixture lightens in color, approximately 2 minutes.
3. Once the milk simmers, whisk the egg mixture vigorously while slowly pouring the simmered milk. Once half of the milk is added, whisk the remaining milk in the pan while adding the egg and milk mixture into the saucepan. Place the pan back on the stove over medium heat. Frequently whisk the mixture. Once the mixture thickens, cook for an additional 30-60 seconds.
4. Remove the pan from the stove and whisk the butter and vanilla into the pastry cream. Depending on the flavor of pastry cream, add in either chocolate or caramel while the pastry cream is still warm. Strain the pastry cream through a fine mesh sieve and into a large mixing bowl.
5. Pour the pastry cream in an air-tight container. Before closing the lid on the container, place a layer of plastic wrap over the top of the pastry cream. Make sure to gently press the plastic wrap onto the top of the pastry cream. This will ensure that there is no film that forms on the top layer of pastry cream.
6. Lastly, let the pastry cream cool at room temperature for approximately 15 minutes, close the lid on the container, and finally store in the refrigerator. Make sure to refrigerate the pastry cream for at least 2-4 hours before using.

You can find the full recipe with these instructions listed in the printable recipe at the bottom of this post.

Tip: Whisk Before Serving:

Before I use pastry cream in my desserts, I remove the plastic wrap and whisk it for 30-60 seconds. Whisking it makes the pastry cream lighter, smoother, and easier to pipe.

Tip: How to Fix Super Thick Pastry Cream:

If you accidentally cook it for a little too long, the pastry cream may become too thick once it is set in the refrigerator. When the pastry cream is too thick, it has a strange texture and will not be easily piped into desserts. While making another batch is recommended, a quick fix that I have used to save my pastry cream is to fold some whipped cream into it. The whipped cream thins the pastry cream and gives it a smooth custard consistency.

Make the whipped cream: Add one cup of heavy whipping cream and 1/3 cup of granulated sugar to a cold bowl. Use either a stand mixer or hand mixer to whip on a medium speed until it just begins to form stiff peaks. Add a little whipped cream at a time, mix it with the pastry cream, and add more as needed until you reach a lovely, smooth consistency.

Positively Perfect Pastry Cream

Recipe by Carly PrestonCourse: DessertDifficulty: Medium

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 2 cups (473 milliliters) whole milk

• 1/2 cup (100 grams) granulated sugar

• 3 tablespoons (30 grams) cornstarch

• 1/4 teaspoon salt

• 6 egg yolks

• 1/4 cup (4 tablespoons or 55 grams) unsalted butter

• 1 teaspoon pure vanilla extract

Directions

• Add the milk to a medium saucepan and place on medium heat until the milk simmers, approximately 5-8 minutes.
• While the milk is heated on the stove, add the granulated sugar, cornstarch, and salt to a medium-size mixing bowl and whisk them together. Add the egg yolks and whisk until the mixture lightens in color, approximately 2 minutes.
• Once the milk simmers, whisk the egg mixture vigorously while slowly pouring the simmered milk. Once half of the milk is added, whisk the remaining milk in the pan while adding the egg and milk mixture into the saucepan. Place the pan back on the stove over medium heat. Frequently whisk the mixture. Once the mixture thickens, cook for an additional 30-60 seconds.
• Remove the pan from the stove and whisk the butter and vanilla into the pastry cream. Depending on the flavor of pastry cream, add in either chocolate or caramel while the pastry cream is still warm. Strain the pastry cream through a fine mesh sieve and into a large mixing bowl.
• Pour the pastry cream in an air-tight container. Before closing the lid on the container, place a layer of plastic wrap over the top of the pastry cream. Make sure to gently press the plastic wrap onto the top of the pastry cream. This will ensure that there is no film that forms on the top layer of pastry cream.
• Lastly, let the pastry cream cool at room temperature for approximately 15 minutes, close the lid on the container, and finally store in the refrigerator. Make sure to refrigerate the pastry cream for at least 2-4 hours before using.

Notes

• Vanilla Pastry Cream: Add extra 1-2 teaspoons of pure vanilla extract.
• Chocolate Pastry Cream: Add 1 cup semi-sweet chocolate chips and place back on stove until all of the chocolate chips are melted.
• Caramel Pastry Cream: Add 1/2 cup caramel (I use my thick caramel recipe) to the pastry cream and whisk until all of the caramel is incorporated.
• Tip: Whisk Before Serving/Using: Before I use pastry cream in my desserts, I remove the plastic wrap and whisk it for 30-60 seconds. Whisking it makes the pastry cream lighter, smoother, and easier to pipe.
• Tip: How to Fix Super Thick Pastry Cream: If you accidentally cook it for a little too long, the pastry cream may become too thick once it is set in the refrigerator. When the pastry cream is too thick, it has a strange texture and will not be easily piped into desserts. While making another batch is recommended, a quick fix that I have used to save my pastry cream is to fold some whipped cream into it. The whipped cream thins the pastry cream and gives it a smooth custard consistency.

Thank you so much for checking out this post! I hope that you try this pastry cream recipe! Please leave a comment below to let me know if you tried the recipe, how you enjoyed it, and/or any questions you have!