Vanilla Pastry Cream Recipe

Cream puff
[puamelia]/Flickr
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 2 cups (8 servings)
Ratings (26)

Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious.

What You'll Need

  • 1 ¼ cups whole milk
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

How to Make It

How to make vanilla pastry cream:

In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

Nutritional Guidelines (per serving)
Calories 118
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 79 mg
Sodium 210 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)