Dessert

Pastry Cream

Name: Pastry Cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 8 fl oz whole milk; 3 large egg yolks; 2 oz granulated sugar; 1 tbsp cornstarch; 1 tbsp all-purpose flour; ½ tsp vanilla extract; 1 tbsp unsalted butter; ⅛ tsp salt

A French classic—a cooked custard thickened with cornstarch that is smooth, stable, and luxurious. The foundation for cream puffs, fruit tarts, Boston cream pie, and Mille-feuille.

115calper serving 3gprotein 14gcarbs 5gfat 5min prep 10min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Pastry Cream — common questions

Can I make pastry cream ahead?

Yes, make it up to 2 days ahead and store in an airtight container in the refrigerator, with plastic wrap pressed directly on the surface to prevent a skin. Stir gently before using.

Why is my pastry cream lumpy?

You either poured hot milk too quickly into the eggs or didn't whisk constantly. Strain through a fine sieve and press gently; if very lumpy, whisk the strained cream with a tablespoon of milk over low heat.

Can I make it without cornstarch or flour?

No—both thickeners are essential; cornstarch provides silky texture and stability, and flour helps prevent weeping and separating in finished pastries. Neither can be omitted.

Can I use whole eggs instead of yolks?

No, egg whites make it foamy and break down the custard. Yolks are essential for the rich, smooth texture that defines pastry cream.

What can I do with leftover pastry cream?

Use it as filling for tarts, cream puffs, éclairs, and Mille-feuille; swirl it into coffee or desserts; layer it in parfaits; or eat it with fresh berries. It keeps refrigerated for 2 days.

Can I flavor it differently?

Yes—replace vanilla with almond extract, Grand Marnier, rum, or coffee extract; add chocolate by whisking in 1 oz melted chocolate at the end; or infuse the milk with tea or spices before heating.