Pastry Cream

Pastry Cream


369 people made this

About this recipe: This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.


Serves: 8 

  • 2 cups (500ml) milk
  • 1/4 cup (55g) caster sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup (30g) corn flour
  • 1/3 cup (70g) sugar
  • 2 tablespoons (30g) butter
  • 1 teaspoon vanilla extract

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and corn flour; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

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