Homemade Pastry Cream
Homemade Pastry Cream is so versatile! Every good baker should have a go-to recipe. Learn how to whip up this creamy, egg-y filling like a pro! (Gluten and dairy free.)
Servings: 10 (a little over 1 1/2 cups total)
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
Add the hot milk to the egg mixture, a little at a time, whisking to combine.
When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened.
Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.
Use the back of a ladle to press the mixture through the sieve.
Press a layer of plastic wrap directly onto the surface, and refrigerate.
Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 137mg | Potassium: 60mg | Sugar: 11g | Vitamin A: 215IU | Calcium: 55mg | Iron: 0.3mg