Easy Pastry Cream Recipe

Woman squeezing custard cream into Cream Puff
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  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: About 2 cups (8-10 servings)
Ratings (12)

This easy pastry cream recipe can be used to fill Polish Kremówka Papieska, Polish karpatka, Serbian krempita, Hungarian indianer, napoleons, cream puffs, eclairs and other pastries calling for a custard filling.

What You'll Need

How to Make It

  1. In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch and egg yolks to a boil, stirring constantly with a wire whisk. Reduce heat slightly and continue to boil 1 minute, stirring constantly with a wooden spoon to get in the corners. Take the pan 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.
  1. If not using the pastry cream hot as in Polish Kremówka Papieska, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath, and top the plastic-wrapped surface with a layer of ice cubes. Leave the ice cubes in place until the cream cools. Cover and refrigerate for up to 3 days. Use as your recipe dictates.