Classic Pastry Cream Recipe


1/2 cup granulated sugar
4 large egg yolks
2 cups whole milk
1/4 cup cornstarch
1 teaspoon vanilla extract
Pinch of salt

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Heat the milk in a saucepan over medium heat until steaming, but not boiling.
In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.
Gradually add the cornstarch to the egg mixture and whisk until smooth.
Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to the desired consistency, about 2-3 minutes.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
Chill in the refrigerator until cold, about 2 hours.
Once chilled, your pastry cream is ready to use as a filling for cakes, tarts, éclairs, cream puffs, or any other desserts of your choice.
Enjoy creating delightful desserts with this classic pastry cream recipe

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