Pastry Cream (Crème Pâtissière)
Ingredients
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2 cups (480 ml) whole milk
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½ cup (100 g) granulated sugar
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4 large egg yolks
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¼ cup (30 g) cornstarch
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2 tbsp (30 g) unsalted butter, cut into small pieces
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1 tsp pure vanilla extract
Instructions
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Heat the Milk
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In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling (tiny bubbles form around the edges).
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Mix Egg Yolks & Sugar
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In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
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Temper the Eggs
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Slowly pour about ¼ of the hot milk into the egg mixture while whisking constantly to prevent curdling.
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Gradually add the rest of the milk in the same way.
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Cook the Custard
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Pour the mixture back into the saucepan.
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Cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil. This usually takes 2–3 minutes.
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Add Butter & Vanilla
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Remove from heat and stir in butter and vanilla until smooth.
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Cool
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Pour the pastry cream into a bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming.
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Let it cool to room temperature, then refrigerate for at least 2 hours before using.
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Tips
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Use cornstarch for a smooth, stable cream that holds well in pastries.
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If the cream is too thick after cooling, whisk in a tablespoon of milk to loosen it.
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Flavor variations: add citrus zest, coffee, chocolate, or liqueur while cooking for a custom flavor.
I can also give a quick, stovetop version that’s extra silky and perfect for filling éclairs or fruit tarts if you want. Do you want me to provide that version too?
