Latest recipes

Vanilla Pastry Cream

Vanilla Pastry Cream

This simple French-style pastry cream is perfect for making cream-filled doughnuts, eclairs, and other cream filled pastries.

Thinkstock - Howard Shooter

This simple French-style pastry cream is perfect for making cream-filled doughnuts, eclairs, and other cream filled pastries.

Ingredients

  • 2 Cups whole milk
  • 1/2 Cup granulated sugar plus two tablespoons, divided
  • 3 egg yolks
  • 1/4 Cup cornstarch
  • 1 Teaspoon vanilla extract

Servings4

Calories Per Serving262

Folate equivalent (total)21µg5%

Riboflavin (B2)0.3mg15.7%


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract, and chill before filling pastry.