Pastry Cream


Fill pastry with cream made with this classic recipe for pastry cream often used in bakeries and restaurants. It can be used to fill cakes, pies, or pastries. To make a lighter filling, fold in plain whipped cream.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
2 1/2 cups


  • 2 cups milk

  • ¼ cup white sugar

  • 2 egg yolks

  • 1 egg

  • cup white sugar

  • ¼ cup cornstarch

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract


  1. Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.

  2. Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.

  3. Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook. Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.

  4. When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended. Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts (per serving)

151 Calories
6g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 151
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 16%
Cholesterol 87mg 29%
Sodium 57mg 2%
Total Carbohydrate 21g 8%
Total Sugars 18g
Protein 4g
Vitamin C 0mg 1%
Calcium 81mg 6%
Iron 0mg 2%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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