Homemade Pastry Cream
A silky, golden cream that forms the backbone of classic French pastry. Ready in just 15 minutes with pantry staples, it's the perfect filling for tarts, éclairs, and layered cakes. Master this one recipe and unlock a whole world of elegant desserts.
🛒 Ingredients
5 servings
- 500 ml whole milk
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3 egg yolks, strained through a fine sieve
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a cold saucepan, whisk together the egg yolks and cornstarch until completely smooth and lump-free.
- 2
Add the whole milk and condensed milk to the egg mixture, stirring until fully combined.
- 3
Cook over medium heat, stirring constantly with a whisk or silicone spatula to prevent the cream from sticking to the bottom.
- 4
Remove from heat immediately once the cream thickens and turns glossy and smooth — do not let it boil.
- 5
Use right away as a warm filling, or press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until needed.
💡 Chef's Tip
For an extra silky texture, strain the cream through a fine-mesh sieve after cooking. Keeps refrigerated for up to 3 days in an airtight container.
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