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Judy John

Vanilla Pastry Cream Filling

This Vanilla Pastry Cream Filling delivers a silky texture, rich vanilla flavor, and stable consistency that works beautifully in cakes, pastries, tarts, and desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

Pastry Cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 large egg yolks room temperature
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Fine Mesh Strainer
  • Storage Container
  • Oven

Method
 

  1. Whisk egg yolks, sugar, and cornstarch together until smooth.
  2. Heat milk in a saucepan until steaming but not boiling.
  3. Slowly whisk warm milk into the egg mixture to temper it.
  4. Return everything to the saucepan and cook while whisking constantly.
  5. Continue cooking until the mixture thickens into a smooth cream.
  6. Remove from heat and stir in butter and vanilla.
  7. Cover the surface directly, chill completely, and use for filling.

Notes

For a softer filling, reduce cooking slightly. For a firmer consistency, cook a minute longer while whisking. Freeze pastry cream for up to one month, then thaw and whisk smooth before use. Chill thoroughly before assembly for the best stability. Customize flavor with almond extract, citrus zest, espresso, cinnamon, or chocolate. Store covered in the refrigerator for up to four days.