Crème Pâtissière
servings (about 2.5 cups total)
Learn how to make your own pastry cream using this delicious recipe that calls for only 6 simple ingredients and can be used in many different dessert recipes.
servings (about 2.5 cups total)
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons salted butter
Instructions
- In a medium saucepan, combine milk, egg yolks, sugar, and cornstarch. Heat over medium heat, whisking constantly, until mixture comes to a low boil. If you pause while whisking, a few bubbles will break the surface of the mixture.
- Once this slow boil occurs, set the timer for 3 minutes and continue cooking and whisking. Mixture should thicken.
- Remove from heat and whisk in vanilla extract and butter.
- Transfer to a bowl and press a piece of plastic wrap onto the top of the pastry cream so that it doesn’t form a skin.
- Chill for at least 2 hours in the refrigerator.
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Notes
Storage:
Keep the leftover cream in an airtight container for up to 5 days in the refrigerator. Stirring constantly keeps the milk and cream from burning to the bottom of the pan. If you have lumps, strain through a sieve before chilling. By mixing the milk, cornstarch, sugar, and egg yolks before heating, then heating slowly is what makes the pastry cream silky smooth. High quality vanilla really shines in this recipe. All-purpose flour - can replace the cornstarch using the same measurement. Richer pastry cream - use ½ whole milk and ½ heavy cream.
Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 50mg | Potassium: 103mg | Fiber: 0.03g | Sugar: 8g | Vitamin A: 316IU | Calcium: 88mg | Iron: 0.3mg
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