delicious pastry cream

Pastry Cream Secret Recipe


  • 500 ml (2 cups) whole milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 6 large egg yolks
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) cornstarch
  • 30 g (2 tbsp) unsalted butter


  1. Prepare the Vanilla:
  • If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk in a medium saucepan. If using vanilla extract, add it later with the butter.
  1. Heat the Milk:
  • Place the saucepan over medium heat and bring the milk to a simmer. Remove from heat and let it sit for about 10 minutes to infuse the vanilla flavor.
  1. Mix the Egg Yolks:
  • In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
  1. Add the Cornstarch:
  • Sift the cornstarch into the egg yolk mixture and whisk until smooth and well combined.
  1. Temper the Eggs:
  • Gradually pour about half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
  1. Cook the Mixture:
  • Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 2-3 minutes.
  1. Remove from Heat:
  • Once thickened, remove the saucepan from heat and strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean pod (if used).
  1. Add the Butter:
  • Stir in the butter (and vanilla extract if you didn’t use a vanilla bean) until completely melted and the cream is smooth.
  1. Cool the Pastry Cream:
  • Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or until chilled.
  1. Use as Desired:
    • Your pastry cream is now ready to be used in tarts, cakes, pastries, or as a delicious filling for eclairs and cream puffs.

Enjoy your creamy, delicious pastry cream!

Leave a Comment