Master Pastry Cream Filling Recipe

My go-to master pastry cream filling recipe is made with just 6 ingredients! All you need to make this recipe is egg yolks, sugar, cornstarch, whole milk, butter, and vanilla bean paste. This pastry cream filling recipe is super simple, versatile, and delicious!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 10 servings

Calories: 100 kcal per serving

Ingredients

1 cup - whole milk
4 - egg yolks
½ cup - granulated sugar
2 tablespoons - cornstarch
2 tablespoons - unsalted butter
1 tsp - vanilla bean paste

Instructions

In a small saucepan, place the milk over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).
Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.
Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill overnight or until ready to use.

Nutrition