Cakes and Cupcakes

Pastry Cream

  • Servings: 42 oz
  • Difficulty: easy
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This cooked custard makes a wonderful cake filling or can be used in pastries such as eclairs.

Adapted from On Baking


  • 1000 ml whole milk
  • 5 ml vanilla
  • 225 gr sugar
  • 75 gr cornstarch
  • 10 egg yolks
  • 60 gr unsalted butter


  1. Bring milk, vanilla and 120 gr of sugar to boil in saucepan over medium high heat.
  2. In non-reactive bowl (stainless steel or glass work well) whisk egg yolks and 105 gr sugar.
  3. Whisk in cornstarch.
  4. Temper yolk mixture with 1/2 of the boiling milk, whisking to avoid scrambling the egg.
  5. Return tempered egg mixture to saucepan and bring to boil for 2 minutes.
  6. Pour into bowl over ice bath and stir in butter until melted.
  7. Cool completely and use as needed.