Black Raspberry Pastry Cream

Black raspberry crepe cake
Stok-Yard Studio / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 10 servings
Yield: 2 cups
Nutrition Facts (per serving)
83 Calories
3g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 83
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 77mg 26%
Sodium 36mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 3g
Vitamin C 1mg 4%
Calcium 46mg 4%
Iron 0mg 2%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderfully layered into a Génoise cake or petite crepe cakes.


  • 1 1/4 cups whole milk

  • 3 large egg yolks

  • 1/4 cup sugar

  • 1 tablespoon all-purpose flour

  • 2 tablespoons plus 2 teaspoons cornstarch

  • 1/4 cup raspberry puree, strained

  • 1/2 teaspoon vanilla extract

  • 2 teaspoons Chambord

Steps to Make It

  1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

  2. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

  3. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

  4. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

  5. Remove from the heat, stir in the black raspberry puree, vanilla extract, and Chambord. Chill the cream before filling the pastry.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

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