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–+ servings
vanilla pastry cream piped into a glass bowl

Vanilla Pastry Cream

This Vanilla Pastry Cream has a smooth and velvety texture, making it a wonderful filling for a multitude of pastries.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 3 cups
Calories 526 kcal

Equipment

Ingredients
  

  • ½ Cup Whole Milk (measure #1)
  • 1½ Cup Whole Milk (measure #2)
  • ½ Cup Granulated Sugar
  • ½ Cup Cornstarch
  • 1 Large Egg
  • 4 Large Egg Yolks
  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Pure Vanilla Extract

Instructions
 

  • Place cornstarch in a medium-sized bowl. Add ½ cup of the milk and whisk until cornstarch is dissolved.
    ½ Cup Cornstarch, ½ Cup Whole Milk (measure #1)
  • Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
    1 Large Egg, 4 Large Egg Yolks
  • Combine 1½ cup milk (measure #2) and granulated sugar in a saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
    1½ Cup Whole Milk (measure #2), ½ Cup Granulated Sugar
  • Gradually pour ½ cup of the hot mixture into the egg mixture while whisking constantly. This steady whisking is crucial - it helps gently raise the temperature of the eggs without scrambling them.
  • Return the remaining milk/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
  • Continue whisking vigorously until the mixture becomes thick and forms ribbons when lifted with the whisk, about 3 to 5 minutes. Consistent whisking ensures the eggs are evenly heated and prevents them from curdling. If the eggs cook too quickly you’ll end up with a lumpy texture instead of a smooth pastry cream.
  • Remove saucepan from heat. Add the butter and vanilla. Whisk until all the butter is melted.
    4 Tablespoons Unsalted Butter, 1 Tablespoon Pure Vanilla Extract
  • Transfer the pastry cream to a heatproof bowl, then press a sheet of plastic wrap directly onto the surface of the cream. This prevents a skin from forming as it cools by blocking air exposure.
  • Store in refrigerator until cooled.

Notes

Store pastry cream in refrigerator until ready to use.

Nutrition

Calories: 526kcalCarbohydrates: 60gProtein: 10gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 362mgSodium: 86mgPotassium: 243mgFiber: 0.2gSugar: 40gVitamin A: 1081IUCalcium: 194mgIron: 1mg
Keyword pastry cream, vanilla pastry cream
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