Real Recipes From Real Home Cooks ®

quick n easy pastry cream

(1 rating)
Recipe by
Megan Conner
Jumping Branch, WV

This pastry cream may look hard to make, please don't be afraid just try it! I promise you will not be disappointed!

(1 rating)
yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For quick n easy pastry cream

  • 1/4 c
    corn starch
  • 3/4 c
    sugar
  • 2 c
    whole milk (divided use)
  • 4 lg
    egg yolks (only!)
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    unsalted butter

How To Make quick n easy pastry cream

  • 1
    Combine the cornstarch with the sugar in a mixing bowl.
  • 2
    Lightly beat 4 egg yolks (in a seperate bowl)
  • 3
    Pour 1/2 cup of the milk into the sugar and cornstarch mixture and stir well with a whisk.
  • 4
    Blend the lightly beaten yolks into the cornstarch and sugar mixture
  • 5
    Stir with a wooden spoon until it is completely smooth
  • 6
    In a sauce pan or pot, combine the remaining 1 ½ cups milk. Bring to a simmer (do not boil) and remove the pan from the heat
  • 7
    To temper, you can gradually add about one-third of the milk mixture at the time, but I like to drizzle the hot milk mixture into the egg mixture little by litte while I’m whisking, just in case. Don’t forget to whisk constantly!
  • 8
    Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stir with a whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. It will take a little while to come to a boil – about 5 minutes
  • 9
    Remove the pan from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream), and add the vanilla extract and the butter. Stir well until they are well blended.
  • 10
    Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool which takes about 15 minutes.

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