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Pastry Cream

This classic cream filling is used in many baking and pastry recipes and is a key component of Diplomat Cream.
Source: The Culinary Institute of America food enthusiast kitchens.
Pastry Cream recipe by The Culinary Institute of America

Ingredients

Makes 1 1/2 cups

  • 5 tablespoons granulated sugar, divided
  • 2 egg yolks
  • 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon vanilla extract

Directions

  1. In a bowl, blend 2 tablespoons of the granulated sugar, the egg yolks, the flour, and the salt. Set aside.
  2. Heat the milk and the remaining 3 tablespoons of sugar in a small saucepan over medium-high heat. Bring to a boil and remove from the heat. Whisk in the vanilla extract and cool slightly.
  3. Gradually add the warm milk to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan over medium heat and whisk constantly until the mixture thickens and comes to a boil, about 1½ minutes. Remove from the heat. The pastry cream is ready to use now, or it may be properly cooled and stored for later use. To cool the pastry cream, transfer it to a bowl and place it over a pan of cold water. Whisk until the pastry cream is cool, about 5 minutes.

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