Creme De Patisserie (vanilla pastry cream)
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Vanilla Pastry Cream

Vanilla Pastry Cream - perfect for cakes, and dessert filling!
Prep Time20 mins
Cook Time10 mins
Resting Time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: pastry cream, vanilla
Calories: 1041kcal
Author: Heather Perine


  • 4 large (56 grams) egg yolks
  • 1/4 cup (28 grams) cornstarch
  • pinch of salt
  • 2 cups (454 grams) whole milk
  • 1/2 cup (99 grams) granulated sugar
  • 1 1/4 teaspoons pure vanilla extract


  • Whisk egg yolks until smooth in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
  • Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
  • Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).


(adapted from Martha Stewart)


Calories: 1041kcal | Carbohydrates: 156g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 787mg | Sodium: 538mg | Sugar: 125g