3.666665
3 ratings

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

Directions

Prepare your pastry cream ahead of time, so it has time to cool. To make the pastry cream, combine the milk in a sauce pan with ¼ cup of sugar. Bring the milk to a gentle boil. In the meantime, combine the egg yolks with the cornstarch and 1/3 cup of sugar. Whisk together until smooth and lightened. Add the vanilla extract and whisk to incorporate.

Once the milk comes to a boil, add a ladle at a time to the egg mixture, whisking to ensure that the eggs do not curdle. Then return the milk/egg mixture to the pan and heat over medium heat whisking until the pastry cream comes to a boil and thickens, about 5 minutes.

Remove the pan from the heat stir in two tablespoons of butter, and pour the pastry cream into a heatproof boil. Cover with plastic wrap to prevent a skin from forming and cool in the fridge before using.

Nutritional Facts
Servings4
Calories Per Serving262
Total Fat7g10%
Sugar38gN/A
Saturated3g16%
Cholesterol122mg41%
Protein5g11%
Carbs45g15%
Vitamin A95µg11%
Vitamin B120.7µg12.4%
Vitamin D2µg1%
Vitamin E0.3mg1.7%
Vitamin K0.4µg0.5%
Calcium151mg15%
Folate (food)21µgN/A
Folate equivalent (total)21µg5%
Iron0.4mg2%
Magnesium13mg3%
Monounsaturated2gN/A
Niacin (B3)0.1mg0.6%
Phosphorus143mg20%
Polyunsaturated0.7gN/A
Potassium174mg5%
Riboflavin (B2)0.3mg15.7%
Sodium58mg2%
Sugars, added31gN/A
Zinc0.7mg4.6%