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Pastry Cream

Pastry Cream

Rich, thick, creamy...pastry cream!

Author Isis


  • 2 cups milk
  • 6 egg yolks
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup cornstarch


  1. Heat the milk just until it starts to boil
  2. Mix together the egg yolks, sugar and vanilla until pale yellow
  3. Add the cornstarch and mix until combined
  4. Pour 1 cup of the hot milk into the egg mixture, slowly while whisking constantly
  5. Add the egg mixture into the remaining hot milk and cook, over medium low heat, stirring constantly, until thickened (about 8 - 10 minutes)
  6. Cool to room temperature
  7. Press plastic wrap directly on top of the pastry cream and refrigerate
  8. Use it to fill eclairs, cream puffs, make fruit tarts or however you enjoy!