Go Back

One Pot Silky Smooth Pastry Cream

Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Chill Time 1 hour
Course: Breakfast, Dessert
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Egg yolk
  • 1/4 cup Brown Sugar
  • 1/4 cup White sugar
  • 1/4 Corn Starch
  • 2 tsp Vanilla Extract
  • 2 cups Milk
  • 1/2 tsp Whole Milk Powder optional, for a more milk-forward flavor
  • 1/2 cup Heavy Whipping Cream optional, used to make whipped cream to adjust texture

Equipment

  • 1 Medium Sauce Pot
  • 1 Strainer
  • 1 Rubber Whisk or metal, however it is for stirring the pot on the stove.
  • 1 Medium to Large Mixing Bowl
  • Piping Bags optional

Method
 

  1. Combine Dry Ingredients: In your medium sauce pot, whisk together: ¼ cup brown sugar, ¼ cup white sugar, ¼ cup cornstarch, (Optional) ½ tsp milk powder
  2. Add Wet Ingredients: Add the 4 egg yolks directly into the pot. Whisk until the mixture forms a smooth paste. Slowly pour in the 2 cups of milk while whisking to keep the mixture lump-free.
  3. Cook the Mixture: Place the pot over medium heat. Whisk constantly—this is important since the eggs are in the pot from the start. **I recommend using a rubber whisk to avoid scratching pot.
  4. Add Vanilla & Strain: Remove the pot from heat. Whisk in the 2 tsp vanilla extract. Immediately pour the hot pastry cream through a strainer over a mixing bowl to remove any lumps. Use your whisk to push it through the strainer. This removes any lumps and makes the texture silky smooth. You can optionally strain it twice to make it even more heavenly.
  5. Cool Down: Press plastic-wrap directly onto the surface of the cream to prevent skin formation, chill for 1-3 hours. ** Use a shallow, long casserole dish to chill the pastry cream in, as it will cool much faster.

Notes

Check out my choux pastry recipe for a perfect pairing.
**I used brown and white sugar, however, you can use all white sugar. I wanted a richer flavor.