Pastry cream recipe

This simple pastry cream recipe can fill cream puffs, eclairs, cakes, cupcakes, and more! Every baker needs to master this versatile custard filling. 

– ½ cup (100 grams) granulated sugar – ¼ cup (32 grams) cornstarch (or cornflour) – 2 cups (480 ml) whole milk – 4 large egg yolk – 3 tablespoons (45 grams) unsalted butter , sliced into tablespoon-sized piece – 2 teaspoons pure vanilla extract

Ingredient

Direction

Mix sugar and cornstarch in a large saucepan. Set aside. Whisk milk and egg yolks in a large bowl until combined. 

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1

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2

Pour the wet ingredients into the saucepan with the sugar and cornstarch mixture slowly and whisk until combined. Stir the saucepan over medium heat until it boils .

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3

 The mixture should be thick after one minute of boiling. Turn off the heat and add the butter one tablespoon at a time, then the vanilla extract.

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4

Through a fine-mesh strainer, strain the mixture into a heatproof bowl. Refrigerate custard for 2–3 hours on plastic wrap. Whip the chilled mixture until smooth before use.

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Cream puffs recipe