Pastry Cream

Pastry Cream

Yield:  2 cups

Prep Time: 10 Minutes

Cook Time: 25 Minutes


  • 1 cup whole Milk

  • 1/2 cup of 35% Cream

  • 1/2 cup Sugar

  • 1/4 cup Flour

  • 1/4 teaspoon Salt

  • 4 large Egg Yolks

  • 1 teaspoon Vanilla Extract


Start by warming the milk in the saucepan over low heat until you start to see steam. Do not bring to boiling point. Mean while make the egg-sugar base in a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's important that the ingredients are thoroughly combined.

Using a label pour small amounts of the hot milk into the eggs while whisking to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's OK to switch back and forth between pouring milk and whisking if you can't manage both at the same time.

When all the milk has been added to the eggs, pour everything back into the saucepan over low heat.While the mixture comes up in temperature, place a strainer over a bowl and place this near the stove. Whisk the mixture constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes so keep your eye on the prize. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat. From the stove top place the mixture into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream. Let cool completely and cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely in fridge.