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Easy Pastry Cream

A bowl of creamy looking pastry cream with specks of vanilla.
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5 from 2 reviews

This easy pastry cream recipe takes about 15 minutes and produces a rich, creamy vanilla custard using a simple, one-pot method

Ingredients

  • 1 vanilla bean or 2 teaspoons vanilla extract
  • ⅓ cup (65 grams) granulated sugar
  • ¼ cup (28 grams) cornstarch (see note)
  • Pinch coarse kosher salt
  • 4 large egg yolks
  • 2 cups (454 grams) whole milk
  • 2 tablespoons unsalted butter

Instructions

  1. If using a vanilla bean, use a sharp knife to cut it in half lengthwise. Scrape out the seeds from inside and set aside the pod for another use.
  2. In a heavy-bottomed medium pot, combine the sugar, cornstarch, and salt. Add the vanilla caviar (if using) and rub it together with the sugar to break up the clumps.
  3. Add in the egg yolks and whisk vigorously for one minute until the mixture is lightened.
  4. Whisk in the milk until combined.
  5. Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened custard from the edges of the pan, until the custard has thickened and large bubbles are forming throughout, about 8 minutes.
  6. Remove from the heat and immediately pour the pastry cream through a fine-mesh strainer into a bowl, using the spatula to push all of it through the strainer.
  7. Whisk the butter and the vanilla extract (if using) into the pastry cream until the butter is melted and fully combined.
  8. The pastry cream can be poured into a tart shell while warm to set up (see note). Alternatively, it can chilled in the bowl. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let it cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight. The pastry cream will continue to thicken as it cools. Once fully chilled and set, it will be quite thick. You can use it as is, or whisk it to thin it out and create a silky-smooth consistency.

Notes

This recipe is designed to be just sweet enough, with a perfectly smooth and creamy texture that isn’t overpowered by a starchy taste. This cream will set pretty firmly. If you want it to have a smooth, silky consistency, whisk it before use. For a sweeter pastry cream, increase the sugar to 1/2 cup. For a thicker cream, add up to 1/3 cup of cornstarch, but this may add a starchy aftertaste. If you are making a tart with this pastry cream, for more stabile pastry cream with neat slices, set the warm pastry cream into the tart to set.

While making the custard, Keep both a rubber spatula and a whisk handy to ensure even cooking. Alternate between them to scrape the edges of the pot and to whisk for even consistency. Stay with the pot while cooking; the process takes no more than 10 minutes. Stir constantly at the beginning to prevent the egg yolks from sticking to the bottom of the pot and scrambling.

Pastry cream is best used within 1 to 2 days of being made. As the days go on, the cream might release some moisture. This is fine to consume, just stir it back into the cream before using.

Find it online: https://everydaypie.com/easy-pastry-cream/