Pastry cream

Name: Pastry cream
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 0
Ingredients: Whole milk 2 ¼ cups; Sugar &frac23; cup; Egg yolks 7; Rice starch &frac13; cup; Vanilla bean 2; Lemon peel 1

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 8 min
Makes: pieces
Cost: Low

PRESENTATION

Recipe by
Iginio Massari

Smooth, rich creaminess makes creme patissiere a true staple for families who want easy, reliable desserts that everyone enjoys. Golden color and velvety finish give this classic pastry cream plenty of eye appeal for birthdays, celebrations, and every special family gathering. With that unmistakable vanilla custard fragrance, it always brings out smiles at the table—kids ask for seconds, adults sneak extra spoonfuls! Mild sweetness blends so well with cakes, croissants, fresh fruit, or layered tarts...classic favorites like cream puffs and eclairs always stand out when filled with this thick, soft filling. Most home bakers agree that creme patissiere delivers the cozy comfort of nostalgia, while looking just fancy enough for impressive events. Whether you say pastry cream or vanilla custard, you get the same creamy base that upgrades almost any family treat, making dessert time feel both special and simple. Especially on busy weekends, families welcome this choice—since it works just as well for casual snacks as it does for holiday desserts.

Families really appreciate how versatile pastry cream is when planning desserts, since this everyday kitchen hack helps turn even store-bought pastry or homemade cakes into something AMAZING. For parents juggling busy schedules, the easy smooth texture makes fillings quick—kids can pick their favorite pairings, from fruit toppings to classic puff pastry (great for picky eaters!). Some like adding a layer of vanilla custard for surprise in trifles, while others stick to layering it between cake slices or piping into tarts—always DELICIOUS and pretty much foolproof. No need to fuss: this thick, soft filling adds reliable results every time...you can see why so many home cooks return to this trusty recipe year after year. From fancy holiday dinners to last-minute Sunday desserts, creme patissiere really adapts to any occasion, bringing out the best in baked goods and keeping family dessert time both joyful and effortless. Warm memories, sweet rewards, and kid-friendly options—no surprise this pastry cream stays a favorite for families everywhere. Great way to finish any meal on a high note! (Maybe keep a secret spoonful for yourself—just saying.)

How to prepare Pastry cream

To prepare the pastry cream first put a glass bowl in the freezer. Now cut the seeds out of the vanilla pods 1 and cut the pods into pieces 2. Pour the milk into a pan and add both the seeds 3 and the vanilla pods.

Cut the rind from the lemon, taking only the yellow part, and put it in the pan 4. Turn on the burner and heat it all together at a boil, stirring from time to time. In another saucepan, pour the yolks, sugar and rice starch 5. Using a soft whisk, stir to obtain a smooth, creamy consistency 6.

As soon as the milk is close to boiling, add it into the yolks in 3 parts, filtering it with a strainer 7 and constantly stirring with a whisk 8. Put back on the burner and stir continuously until it thickens 9.

To cool it quickly, take the bowl out of the freezer and pour the cream inside 10. Stir with a whisk very quickly, until you have brought the cream to 120° F (50° C), below the cooking point. You need to have a smooth and very shiny cream 11. At this point the custard is ready 12, you can use it or store it in the fridge by covering it with plastic wrap.

Storage

The pastry cream can be stored in the fridge covered with plastic wrap for 5 days.
Alternatively you can freeze it for 1 month.

Tips

Use rice starch to obtain a softer cream, otherwise if you prefer a firmer cream use the same amount of corn starch.

Never leave the yolks in contact with the sugar without stirring, otherwise they will cook and the cream will be lumpy.

By previously heating the milk the egg yolk will be less affected by the high temperature, giving a particular freshness to the aromatic taste.

With these amounts, you will be able to fill a 9 inch (22 cm) diameter cake with two layers of cream.

For the translation of some texts, artificial intelligence tools may have been used.

Pastry cream

PRESENTATION

How to prepare Pastry cream

Storage

Tips

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