Classic Homemade Pastry Cream
Rich, silky and deeply satisfying, this homemade pastry cream is the ultimate filling for cream puffs, eclairs, and layered cakes. The addition of sweetened condensed milk gives it a subtle caramel depth you won't find in any bakery. Whip it up in 30 minutes and keep it in the fridge ready to elevate any dessert.
🛒 Ingredients
1 servings
- 1 litre (4 cups) whole milk
- 2 cans sweetened condensed milk (2 × 14 oz / 395 g)
- 5 egg yolks
- 3/4 cup (100 g) cornstarch
- 1 teaspoon pure vanilla extract (optional)
- Zest of 1 lemon (optional)
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Directions
- 1
In a large saucepan, whisk together the egg yolks, cornstarch and sweetened condensed milk until completely smooth with no lumps.
- 2
Gradually pour in the whole milk while whisking constantly to evenly incorporate the cornstarch mixture.
- 3
Stir in the vanilla extract or lemon zest if using.
- 4
Cook over medium-low heat, stirring continuously with a whisk, until the cream thickens enough to coat the back of a spoon, about 10 to 15 minutes.
- 5
Remove from heat immediately as soon as the cream is thick and glossy to prevent scorching.
- 6
Pour into a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature.
- 7
Refrigerate for at least 2 hours or overnight until fully set.
- 8
Before using, beat the chilled cream with an electric hand mixer for 2 to 3 minutes until smooth, light and creamy. Fill your pastries as desired.
💡 Chef's Tip
For an even lighter texture, gently fold in 100 g of whipped heavy cream after beating — this turns it into a diplomat cream, perfect for layered cakes and tarts. Keeps well in an airtight container in the fridge for up to 3 days.
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