Total Time
2hrs 10mins
Prep 2 hrs
Cook 10 mins

Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make.


  1. In a medium saucepan, heat 2 cups milk to boiling.
  2. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
  3. Whisk in cornstarch and flour until smooth.
  4. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
  5. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
  6. Whisk constantly.
  7. Reduce heat to low and cook for another 2 minutes.
  8. Remove from heat and stir in vanilla or other flavorings.
  9. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
Most Helpful

This is a perfect PASTRY cream! Wonderful for creme puffs or eclairs and such. This is NOT a pudding consistancy. It is made for piping. Absolutely perfect and now my go to recipe! THANKS Gingerbee

itismedia June 02, 2011

This is delicious! My new go-to pastry cream! I'm making a tart and I might leave out the flour next time I do that again, but it's perfect as is for éclairs, etc. Absolutely fantastic.

ChefChanteuse June 08, 2010

This is an excellent recipe, and easily the best custard I have ever made. I have never had it come out wrong. Keep in mind this is a recipe for PASTRY cream. It ends up stiff enough to be piped into pastry. I have used this in trifle and it was lovely for that. One of my favorites. Thanks Gingerbee!

mrthing November 20, 2009