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Silky Pastry Cream

Yummy Eats Daily
This classic pastry cream recipe creates a smooth, velvety custard made with egg yolks, sugar, milk, and vanilla. Perfect as a filling for desserts or served simply with fresh fruit. Silky, spoonable, and made with pantry basics!
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 cups
Calories 210 kcal

Ingredients
  

  • 2 cups whole milk
  • ½ cup granulated sugar divided
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract or paste

Instructions
 

  • In a saucepan, heat milk and half the sugar until steaming.
  • In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.
  • Temper eggs with hot milk, whisking constantly.
  • Return to heat and cook, whisking, until thickened.
  • Remove from heat, stir in butter and vanilla.
  • Strain and chill with plastic wrap pressed on surface.
  • See full steps with tips & photos → https://p4pd.org/pastry-cream-recipe/

Notes

  • Use vanilla bean paste for a bakery-style touch with visible vanilla flecks.
  • Always temper eggs slowly to avoid scrambling.
  • Can be made 2–3 days ahead and stored in the fridge.