Rating: 5 stars
498 Ratings
  • 5 star values: 417
  • 4 star values: 56
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Recipe Summary

cook:
5 mins
total:
20 mins
prep:
15 mins
Servings:
8
Yield:
2 1/2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

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  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts

151 calories; protein 3.5g; carbohydrates 21.4g; fat 5.8g; cholesterol 87mg; sodium 56.6mg. Full Nutrition
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