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Pastry Cream

Rated as 4.78 out of 5 Stars

"The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat."
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Ingredients

servings 127
Original recipe yields 12 servings (3 cups)

Directions

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  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts


Per Serving: 127 calories; 6.9 13.7 3 116 34 Full nutrition

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Reviews

Read all reviews 147
  1. 183 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped ...

Most helpful critical review

Better as a straight pudding than a cake custard which is what I was looking for. I used it in a layer cake and most of it squished out the sides. The flavor was good though and it could easil...

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Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped ...

Makes rockin' ice cream!!! I used this recipe to make ice cream for my dairy-allergic daughter. Omitted flour so it wouldn't be too think for the ice cream maker. Substituted rice milk for mi...

An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla fla...

This is the best ever pastry cream that i ever make. sure a keeper.

Consider using this HOT - pour a serving over one or two ice cold canned cling peaches, along with some of their syrup. It's wonderful.

This was the first pastry cream that I made and it was pretty good. It tasted even better in my cream puffs. I substituted vanilla extract for the bean as I did not have any vanilla beans.

Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious!

Isn't it almost identical to custard only with a bit of flour in it? I had no problems with the consistency and my cream puffs were really good filled with it, just not my favourite taste. But r...

I made this for eclairs...but it never made it that far... Yummm..