Ahhh pastry cream—a.k.a. crème pâtissière, the silky backbone of so many great desserts 😌🍰
Classic Pastry Cream (smooth + reliable)
Ingredients
- 2 cups (480 ml) milk (whole is best)
- ½ cup (100 g) sugar, divided
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) butter
- 1 tsp vanilla extract (or vanilla bean)
Method
- Heat milk with half the sugar (and vanilla bean if using) until steaming—not boiling.
- Whisk yolks, remaining sugar, and cornstarch until pale and smooth.
- Slowly pour hot milk into yolk mixture while whisking (don’t rush—no scrambled eggs).
- Return everything to the saucepan. Cook on medium heat, whisking constantly, until thick and bubbling (1–2 minutes).
- Remove from heat. Stir in butter and vanilla.
- Press plastic wrap directly on the surface and chill until cold.
Pro Tips
- Whisk hard at the end once it thickens—this activates the starch fully.
- If it gets lumpy, hit it with an immersion blender while hot.
- Too thick? Whisk in a splash of cold milk or cream after chilling.
Variations
- Chocolate: whisk in 4 oz melted dark chocolate
- Coffee: infuse milk with espresso beans
- Citrus: add lemon or orange zest to the milk
- Lighter: fold in whipped cream → crème légère
Perfect for éclairs, tarts, cream puffs, napoleons… or eaten straight with a spoon (no judgment).
Want a quick version, dairy-free, or scaled for a specific dessert?
