Smooth Pastry Cream

Pastry cream is very versatile as it combines well with many flavors. But you may enjoy it as an individual dessert too!


Ingredients for 4 servings:

  • 40 g cornflour
  • 1 tsp vanilla extract
  • 30 g unsalted butter
  • 90 g fine sugar
  • 2 medium eggs
  • 50 cl whole milk

For approximately 750 g of pastry cream.


  1. Bring milk to a boil, remove from stove. Immediately add the vanilla and stir.
  2. Whisk eggs with sugar until pale yellow. Sift cornstarch above egg mix and blend well.
  3. Pour some of the warm milk in the egg mix to make it more liquid.
  4. Add this mixture back into the pan with remaining milk. Stir well until homogeneous.
  5. On medium fire, whisk the cream until thick. Keep whisking. When you see a couple of bubbles popping you're done.
  6. When the temperature drops to around 50°C, combine with the butter in small pieces.
  7. Pour the pastry cream in a large tray for quicker cooling.
  8. Lay a sheet of cling film over the cream to avoid surface hardening.
  9. Refrigerate until needed. Use as dessert or as ingredient for other desserts.


Tools used: Whisk, digital thermometer, tray, cling film, silicone spatula, sieve.

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Pastry cream is very versatile as it combines well with many flavors. But you may enjoy it as an individual dessert too!


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