Quick N Easy Pastry Cream

Megan Conner


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


★★★★★ 1 vote

makes about 2 cups
10 Min
10 Min
Stove Top


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  • 1/4 c
    corn starch
  • 3/4 c
  • 2 c
    whole milk (divided use)
  • 4 large
    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.

Printable Recipe Card

About Quick N Easy Pastry Cream

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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