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+ servings

Pastry Cream

Katelyn Theofanis
Pastry Cream is a rich, thickened custard that is used in a multitude of desserts from cream puffs to cream pies.
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine French
Servings 10 servings
Calories 121 kcal


  • 2 cups whole milk
  • 4 egg yolks
  • ½ cup granulated sugar
  • tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter


  • In a small saucepan over medium-high heat, bring milk to a boil, stirring constantly. Once boiling, remove from the heat. *If using fresh vanilla bean, split the bean and scrape out the seeds. Add the bean and seeds to the milk and then bring it to a boil. After boiling, infuse for 10 minutes before straining. 
  • While the milk is heating, whisk the egg yolks and sugar in a bowl until light and fluffy (pale yellow in color). Add the cornstarch and whisk together until no lumps remain.
  • In a slow steady stream, add approximately a ¼ cup of the hot milk into the egg mixture, whisking constantly. Continue this process until all milk has been slowly added. 
  • Pour the mixture, through a strainer, back into the small saucepan. Cook the mixture over medium-high heat, whisking constantly, until thickened and slightly boiling. 
  • Remove from the heat and stir in the butter and vanilla. Let the mixture cool slightly before transferring to a bowl or container. Cover the surface with plastic wrap, to prevent it from forming a skin. Chill for at least two hours before using. 


Calories: 121kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 89mgSodium: 25mgPotassium: 74mgFiber: 1gSugar: 13gVitamin A: 253IUCalcium: 65mgIron: 1mg
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