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Pastry Cream

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

This recipe can be used for any type of dessert filling or simply as pudding!


  • 1 3/4 cups whole milk
  • 1/2 cup whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • vanilla or other flavoring, as desired


  • 1. In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
  • 2. Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
  • 3. Whisk hot milk mixture, then gradually whisk into egg yolk mixture, stirring constantly. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 5 minutes. Remove from heat, add the flavoring and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)

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Variation: Bird Class on 03/09/15 - whip 1 cup of heavy cream to stiff peaks and fold into the pastry cream; slice 2 medium bananas and fold into pastry cream.
03-15-2015 at 02:12 AM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828