Silky, rich, bakery-perfect every time
This luxurious pastry cream is the kind bakers swear by—silky smooth, beautifully thick, and infused with warm vanilla flavor. It’s perfect for filling cream puffs, éclairs, fruit tarts, cakes, or simply enjoying with fresh berries. The best part? This recipe is wonderfully beginner-friendly and comes together quickly on the stovetop, making it ideal for busy home bakers who still want that unforgettable bakery-quality finish. With just a few pantry staples and clear, simple steps, you’ll create a pastry cream that tastes like it came straight from a Paris pastry shop. ✨
⏱️ Time Breakdown
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: About 2 cups
📝 Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1 ½ tsp pure vanilla extract (or 1 vanilla bean, split & scraped)
- Pinch of salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Medium saucepan
- Heatproof mixing bowl
- Whisk
- Rubber spatula
- Fine-mesh strainer
- Plastic wrap
- Measuring cups & spoons
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat the milk: In a medium saucepan, warm the milk over medium heat until steaming—don’t let it boil.
- Whisk the yolks: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the eggs: Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly 🥄. This prevents scrambling.
- Combine: Pour the tempered mixture back into the saucepan with the rest of the milk.
- Cook until thick: Cook over medium heat, whisking nonstop, until the pastry cream thickens and bubbles. It should become glossy and pudding-like ✨.
- Add butter & vanilla: Remove from heat. Stir in the butter, vanilla, and a pinch of salt until smooth.
- Strain: Pour the cream through a fine-mesh strainer for the silkiest texture.
- Chill: Press plastic wrap directly onto the surface (to prevent skin forming). Chill for at least 2 hours before using 😌.
💡 Pro Tips
- Storage: Keep covered in the fridge for up to 3 days. Don’t freeze—texture will break.
- Extra smoothness: Whisk the chilled pastry cream briefly before using to restore its silky consistency.
- Flavor twists: Add espresso powder, melted chocolate, citrus zest, or almond extract to customize.
- Stabilized version: Fold in ½ cup whipped cream for a lighter, mousse-like filling.