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PASTRY CREAM How to make French Meringue Cookies sweetsavant.com America's best food blog

pastry cream

Demetra Overton
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 2 cups


  • 1/2 cups whole milk
  • 1/3 cup of sugar
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons of cornstarch
  • 1 tablespoon cold butter
  • 1 teaspoon of vanilla extract OR teaspoon vanilla bean paste OR 1 scraped vanilla bean


  • Bring the milk to a simmer in a saucepan
  • In a bowl, add 1/3 cup of sugar to egg yolks, salt and corn starch, immediately beat the mixture vigorously with a whisk until smooth. If you let the sugar sit on the egg yolks without beating right away the egg yolks will crystallize.
  • Slowly pour the hot milk into the egg yolk mixture starting with about 2 tablespoons at a time, beating the yolks as you add the milk.
  • Pour the mixture back into the saucepan and cook over medium low heat, constantly stirring the mixture with a wooden spoon until the milk has become a thick custard.
  • Remove from heat but continue to stir for another 2 minutes.
  • Stir in butter and vanilla extract. Continue to stir with a wooden spoon until the butter is incorporated.
  • Pour the mixture into a Pyrex dish, cover with plastic wrap directly on the cream to keep a skin from forming.