Basic Pastry Cream Recipe – a delicious recipe with milk, egg yolks, sugar, cornstarch, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hot lowfat milk in medium nonreactive saucepan till tiny bubbles appear.
2
Meanwhile, whisk yolks and sugar in medium bowl till pale yellow.
3
Add in cornstarch and salt to yolks and whisk well.
4
Pour warmed lowfat milk into yolk mix 1/2 c. at a time while continually stirring.
5
Return mix to saucepan and cook over medium heat, stirring constantly till mix thickens.
6
Remove from heat and scrape into bowl.
7
Whisk in vanilla, then cover with plastic wrap laid directly on surface and refrigeratecompletely, about 1 hour.
8
Whisk pastry cream till smooth before using.
9
Coconut Variation: Replace 1 c. lowfat milk with 1 c. canned coconut lowfat milk and omit vanilla.
10
This recipe yields 2 c. Pastry Cream, sufficient filling for 1 (9-inch) tart, 6 servings.
465
kcal
Calories
19
g
Fat
51
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. lowfat milk, 6 x egg yolks, 1/2 c. sugar, 1/4 c. cornstarch, and more.
Yes, Basic Pastry Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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