Fill pastry with cream made with this classic recipe for pastry cream often used in bakeries and restaurants. It can be used to fill cakes, pies, or pastries. To make a lighter filling, fold in plain whipped cream.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
151 Calories
Recipe Instructions
Step 1
Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
Step 2
Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
Step 3
Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook. Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
Step 4
When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended. Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
