Pastry Cream Recipe
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.
Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss!
This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.
Delicious white chocolate pastry cream.
Creamy, thick, and citrusy sweet, this lemon pastry creme made from egg yolks and lemon juice is great for tarts and pies.
This is a fantastic pastry cream recipe. First, I must say, I have been making cake and pastry professionally for almost ten years. I have replaced my former tried-and-true recipe with this one, as this achieves the exact purpose that pastry cream serves. It's thick, not pasty, and sweet enough. If it seems too thick, after you cook it and chill it, you can just stir it with a whisk to loosen it up. You can also use whole eggs or just yolks. If you use whole eggs instead of yolks, replace every two yolks with one whole egg to make it a bit lighter. Similarly, replace one egg with two yolks for a creamier, denser custard. The thickness of the pastry cream depends on how long you cook it. Before adding the eggs to the pot, whisk in about a third of the hot milk into the eggs to warm them, then whisk the egg mix back into the pot. Stir with whisk constantly (on medium-high heat, for me) till mixture begins to boil, then whisk like crazy (carefully) till it begins to thicken. Pull it off the heat when it looks j