Pastry Cream

Difficulty Level: easy


Pastry                   Yokes                        Starch                Scales                 To Weigh                        Flame                     To Blanch                         To Pour                     

Lumps                 To Thicken             Vigorously              To Slide              Jelly                  To Smoothen

Hot Plate
Sauce Pan
Bowls/Spoons etc.
Measuring cups
Plastic Film


Ingredients Small Large
Milk 200 500
Sugar 40 100
Egg Yokes 35 90
Corn Starch 20 45
Vanilla drops To taste To taste



  1. On a slow to medium flame, heat milk to 80º. In the meantime, in a separate bowl, whisk other ingredients to blanch (whiten) the eggs.
  2. Once milk reaches 80º or begins to bubble slightly on the sides, remove from heat and pour into bowl with the other mixed ingredients. Mix quickly with the whisk and then pour back into the saucepan.
  3. Put the saucepan back onto the heat and cook until the sauce thickens and the bubbles disappear.
  4. Once this occurs, remove immediately from the heat and whisk vigorously/fast so as to avoid any lumps forming.
  5. Back on the heat, on a medium flame, allow the cream to bubble (boil), however, it is important that you continue to move the cream with the whisk so as to avoid it from sticking to the base of the pan. Allow this to boil for at least 30 seconds to 1 minute. The cream sure become more dense and slide across the base of the pan almost as one compact unit.
  6. Remove from heat. Place in a tray and allow to cool (preferably in the fridge).
  7. Once chilled, the pastry cream will solidify/turn to jelly. Before using, carefully smoothen this out with an electric mixer or hand whisk.
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Pastry Cream
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