Pastry Cream

Prep Time
Cook Time
Ready In

"This can be used for napoleons, cream puffs, eclairs and other pastries calling for a custard filling, it's easy creamy wonderfully delicious!"

Original recipe yields 2 servings


  • Serving Size: 1 (1068.1 g)
  • Calories 3034.5
  • Total Fat - 221.3 g
  • Saturated Fat - 87 g
  • Cholesterol - 7999.2 mg
  • Sodium - 451.9 mg
  • Total Carbohydrate - 130.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 79.6 g
  • Protein - 122.8 g
  • Calcium - 1195.9 mg
  • Iron - 20.2 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 1.4 mg

Step 1

In a medium saucepan, bring cream, sugar, vanilla, salt, cornstarch and egg yolks to a boil whisking constantly with a wire whisk. Reduce heat slightly and continue to simmer for 1 minute, stirring constantly with a wooden spoon to get in the corners.

Step 2

Take the saucepan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.

Step 3

If not using the pastry cream hot, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath. Cover and refrigerate for up to 3 days. Use in recipes calling for pastry cream

Tips & Variations

No special items needed.

Tags : Desserts


Get In My Belly!

I used this to fill some homemade doughnuts I made. I ate the little bit that was left!

review by:
(29 Apr 2018)


Love the texture of this cream! Thought I had half & half cream but didn't, so used 1 cup whipping cream and one cup 2% milk. Found that for us, it was a wee bit too sweet. Will be adjusting that next. UPDATE 10/11/20: This recipe never fails to be perfect. Did decrease the sugar to 1/2 cup, which is just right for us. Excellent flavour! Thank you for sharing.

review by:
(29 Aug 2016)


This is such a great recipe to have on hand. I have used it several times making cream puffs and Boston Cream Pie. Works very well and is delicious!

review by:
(26 May 2012)