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Pastry cream with assorted pastries

Pastry Cream

A simple, rich custard filling for many desserts! With a classic vanilla taste that you can flavor any way you like for your pastries.


  • 2 1/2 cup whole milk
  • 1/2 cup white granulated sugar
  • 1/8 tsp kosher salt
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 tbsp all-purpose flour
  • 2 oz unsalted butter
  • 1 tsp vanilla bean paste or vanilla extract


  • Combine 2 cups of milk with the sugar and salt in a medium saucepan. Bring the mixture to a simmer over medium heat while stirring occasionally to dissolve the sugar.
  • While the mixture comes to a simmer add the rest of the milk, egg yolks, cornstarch, and flour to a mixing bowl. Whisk to combine.
  • Once the milk mixture comes to a simmer, transfer about a cup of it into the egg yolk mixture while constantly whisking. This is to temper the egg mixture so it doesn't turn into a scramble when added to the hot milk.
  • Now pour the tempered egg yolk mixture into the simmering milk. Whisk constantly until the mixture thickens and begins to bubble.
  • Remove from the heat and pour the hot pastry cream mixture through a strainer into a bowl set in an ice bath. Use a spatula or wooden spoon to stir and help push the cream through the strainer. Next, stir in the butter and the vanilla extract.
  • Top the pastry cream with plastic wrap. Make sure the plastic wrap touches the whole top surface of the pastry cream so it will not form a skin. Refrigerate a couple of hours to fully cool down before using in your desserts.