Easy Pastry Cream Recipe

Woman squeezing custard cream into Cream Puff
sot / Getty Images
Ratings (15)
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: About 2 cups (8-10 servings)
Nutritional Guidelines (per serving)
139 Calories
4g Fat
21g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pastry cream recipe can be used to fill Polish Kremówka Papieska, Polish karpatka, Serbian krempita, Hungarian indianer, napoleons, cream puffs, eclairs and other pastries calling for a custard filling.


Steps to Make It

In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch and egg yolks to a boil, stirring constantly with a wire whisk. Reduce heat slightly and continue to boil 1 minute, stirring constantly with a wooden spoon to get in the corners. Take the pan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.

If not using the pastry cream hot as in Polish Kremówka Papieska, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath, and top the plastic-wrapped surface with a layer of ice cubes. Leave the ice cubes in place until the cream cools. Cover and refrigerate for up to 3 days. Use as your recipe dictates.