Pastry Cream

Pastry cream is a sweet and delicious filling for pastries if you didn’t already know. My favorite pastry for this would have to be eclairs. This recipe makes about 3 cups of pastry cream.


  • 2 cups of milk
  • ½ of a vanilla bean
  • 7 egg yolks
  • ½ a cup of sugar
  • 2 tablespoons of cornstarch
  • 2 tablespoons of unsalted butter at room temperature


  • Pour the milk into a medium pot
  • Slit the vanilla bean and scrape the seeds into the milk and put the pod into the milk as well
  • Heat the milk until bubbles form on the edges or is to the point where it would soon start boiling
  • Cover and let steep for an hour. (Take the pot off the heat and let it sit with the lid on for an hour)
  • In a medium bowl, mix together the egg yolks, sugar, and cornstarch
  • Set the bowl on a towel and pour ½ a cup of the milk into the egg mixture while whisking constantly
  • Slowly pour in the rest of the milk, then put it all back into the pot and set it over medium-low heat
  • Cook while whisking constantly until it thickens and starts to come to a boil, about 5 minutes
  • Strain the cream into a clean container
  • Get rid of the vanilla bean
  • Let the pastry cream cool to room temperature, about 10 minutes
  • Mix in the butter
  • Cover the pastry cream with plastic wrap, press the plastic wrap directly on the surface to prevent a skin from forming
  • Refrigerate until well chilled, 1 hour and up to 3 days


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