Easy Pastry Cream Recipe
This pastry cream recipe helps you create a smooth, rich, and creamy filling using simple ingredients like milk, eggs, sugar, and butter. It is perfect for filling cakes, pastries, donuts, and tarts.
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Fine mesh strainer optional
- Measuring cups
- Measuring spoons
- Heat safe bowl
- Plastic wrap
Ingredients
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract optional
- 50 grams chocolate optional
Instructions
- Pour the milk into a medium saucepan and heat on low heat until warm but not boiling. Stir gently to prevent burning.
- In a mixing bowl, whisk the egg yolks and sugar until the mixture becomes smooth and lighter in color.
- Add the cornstarch to the egg mixture and whisk until fully combined and smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly to prevent lumps.
- Pour the mixture back into the saucepan and cook on low heat while stirring constantly.
- Continue stirring until the pastry cream becomes thick and smooth. This usually takes about 5 minutes.
- Remove the saucepan from heat and add the butter. Stir until fully melted and smooth.
- Add vanilla extract and chocolate if using. Stir until the pastry cream is creamy and glossy.
- Pour the pastry cream into a clean bowl.
- Cover the surface with plastic wrap touching the cream to prevent skin from forming.
- Let the pastry cream cool completely before using or storing.
Notes
Use whole milk for best creamy texture
Always cook on low heat to avoid curdling
Stir constantly to prevent lumps
Strain the cream if you want extra smooth texture
Cover with plastic wrap touching the surface to prevent skin
Store in refrigerator up to 3 days
Do not freeze because texture may change
