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quick and easy pastry cream

(2 ratings)
enviedindulgence avatar
Blue Ribbon Recipe by
Megan Conner
@enviedindulgence
Jumping Branch, WV

This pastry cream may look hard to make, please don't be afraid to try it. I promise you will not be disappointed.

Blue Ribbon Recipe

This velvety smooth pastry cream is very easy to make. The pastry cream comes together in only 15 minutes, and the hardest part is letting it chill. Super creamy, there's a pop of vanilla flavor. Use this homemade pastry cream as a filling for a Boston cream pie, an eclair, or a cream puff. It's so good though, you could eat it with a spoon!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 cup(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For quick and easy pastry cream

  • 1/4 c
    corn starch
  • 3/4 c
    granulated sugar
  • 4 lg
    egg yolks (only)
  • 2 c
    whole milk, divided
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    unsalted butter

How To Make quick and easy pastry cream

Test Kitchen Tips
We let ours chill overnight for a firmer pastry cream.
  • Combine the corn starch with sugar in a mixing bowl.
    1
    Combine the corn starch with sugar in a mixing bowl.
  • Lightly beat 4 egg yolks.
    2
    Lightly beat 4 egg yolks in a separate bowl.
  • Pour 1/2 cup of the milk into the sugar and corn starch mixture.
    3
    Pour 1/2 cup of the milk into the sugar and corn starch mixture. Stir well with a whisk.
  • Blend the lightly beaten yolks into the corn starch and sugar mixture.
    4
    Blend the lightly beaten yolks into the corn starch and sugar mixture. Stir with a wooden spoon until it is completely smooth.
  • In a saucepan or pot, combine the remaining 1 1/2 cups of milk.
    5
    In a saucepan or pot, combine the remaining 1 1/2 cups of milk. Bring to a simmer (do not boil) and remove the pan from the heat.
  • Temper the eggs.
    6
    To temper, gradually add about one-third of the milk mixture at a time, but I like to drizzle the hot milk mixture into the egg mixture little by little while I’m whisking, just in case. Don’t forget to whisk constantly!
  • Return the mixture to the saucepan and continue cooking over low-medium heat.
    7
    Return the mixture to the saucepan and continue cooking over low-medium heat.
  • Vigorously stir with a whisk until the mixture comes to a boil.
    8
    Vigorously stir with a whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. It will take a little while to come to a boil – about 5 minutes.
  • Add the vanilla extract and butter.
    9
    Remove the pan from the heat as soon as you reach that consistency (if you leave it on a stove too long, it won’t be soft and creamy pastry cream). Add the vanilla extract and butter. Stir well until they are well blended.
  • Cover the pastry cream to cool.
    10
    Cover the pastry cream surface with plastic wrap and put it into the fridge for about 15 minutes or until the pastry cream is cool.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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