Pastry Cream


1 ½ cups whole milk

1 teaspoon vanilla

4 large egg yolks

½ cup sugar

2 Tablespoons cornstarch

2 Tablespoons unsalted butter


  • Over medium heat warm 1 ½ cups milk in a saucepan until small bubbles appear around the edge.

  • In a medium sized bowl mix together 4 egg yolks, ½ cup sugar, 1 teaspoon vanilla and 2 Tablespoons cornstarch. Whisk together until smooth.

  • Slowly whisk in the hot milk.

  • Return the mixture to the pan and cook over medium low heat, whisking constantly, until the mixture comes to a boil and thickens.

  • Pour into a clean bowl through a fine mesh sieve.

  • Stir in the butter until melted.

  • Cover with plastic wrap, pressing it down on top of the pastry cream. This will prevent a skin from forming on the top.

  • Refrigerate for at least 2 hours, until chilled.