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Vanilla Pastry Cream


Vanilla Pastry Cream

Have you every been watching a baking show on TV and someone says “Crème Pat”? Well, she’s not a relative but a delicious Pastry Cream. Here’s a SIMPLE one-pot way to make a delicious Crème Pâtissière! I have to thank Martha Stewart for the inspiration for this recipe!



DRY Mixture:

½ C granulated white sugar

¼ C Corn Starch

Pinch of Kosher Salt


WET Mixture:

2 C whole milk, room temp

4 Large Egg Yolks, room temp

2 T butter, salted or unsalted (may need to adjust the size of your “pinch” in Dry mix

1 t pure vanilla extract


Other Stuff:

Heavy-Bottomed pot


Wide 4 C Measuring Cup

Fine-mesh Sieve


Large cooling bowl

Cling Film



Set everything out to become room temp.

Whisk together your cornstarch, sugar and pinch of salt. In your large measuring cup, combine the milk and egg yolks, whisking until eggs are well incorporated. Add Wet mixture to Dry mixture whisking the entire time as to not form clumps. Add Softened butter. Whisking constantly, cook over medium heat until the mixture comes to a boil. Once on a full boil, let boil for one minute to completely activate the corn starch, still whisking.

After the minute of boiling, turn the heat off and add in the vanilla (flavoring of your choice) and whisk until thoroughly combined. Switching to a spatula pour mixture through sieve into bowl to filter any potential cooked egg pieces. Cover with cling film place directly onto the mixture to keep from forming a “skin”. Let cool at room temp for 30 minutes and in the fridge for up to 2 days before use.

I always make mine a day ahead and use it in a tart shell the next morning to allow ample time for it to set up!

That’s all there is to this wonderful Crème Pâtissière! 

Vanilla Pastry cream is the base of this delicious fruit tart! 

Vanilla Pastry cream is the base of this delicious fruit tart!