Pastry Cream Filling

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This classic pastry cream recipe can be used as a filling for fruit tarts, layer cakes, éclairs, and cream puffs.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 8

Ingredients

  • 2 cups whole milk
  • 8 Tbsp. unsalted butter
  • ½ cup sugar, divided
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. cornstarch
  • 2 eggs
  • 1 tsp. vanilla extract

Directions

  • In a saucepan heat the milk, butter, and ¼ cup of the sugar to a simmer.
  • In a bowl whisk together the remaining sugar with the flour, cornstarch, and eggs to form a paste.
  • Temper the egg mixture with half of the heated milk mixture by gradually whisking the heated milk into the bowl.
  • Whisk the tempered egg mixture into the saucepan containing the remaining heated milk mixture and heat to a boil, whisking the whole time. Whisk in the vanilla.
  • Remove pan from heat and pour the mixture into a bowl. Cover the surface directly with plastic wrap and chill the pastry cream completely.

Recipe Information

Serves: 8

Ingredients

  • 2 cups whole milk
  • 8 Tbsp. unsalted butter
  • ½ cup sugar, divided
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. cornstarch
  • 2 eggs
  • 1 tsp. vanilla extract

Directions

  • In a saucepan heat the milk, butter, and ¼ cup of the sugar to a simmer.
  • In a bowl whisk together the remaining sugar with the flour, cornstarch, and eggs to form a paste.
  • Temper the egg mixture with half of the heated milk mixture by gradually whisking the heated milk into the bowl.
  • Whisk the tempered egg mixture into the saucepan containing the remaining heated milk mixture and heat to a boil, whisking the whole time. Whisk in the vanilla.
  • Remove pan from heat and pour the mixture into a bowl. Cover the surface directly with plastic wrap and chill the pastry cream completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat15g
Saturated Fat9g
Cholesterol85mg
Sodium45mg
Total Carbohydrate14g
Dietary Fiber0g
Sugars12g
Protein4g