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The Boat Shed Kitchen

Pastry Cream Recipe

This pastry cream recipe is a foolproof classic—velvety, thick, and deeply flavored with real vanilla. It’s perfect for tarts, choux pastries, cakes, and even as a pudding-like dessert on its own. Made with egg yolks, milk, and cornstarch, it sets beautifully and holds up well in layered treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 cream puffs
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • ½ cup granulated sugar divided
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract or paste

Method
 

  1. In a saucepan, heat milk and half the sugar until steaming.
  2. In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.
  3. Temper eggs with hot milk, whisking constantly.
  4. Return to heat and cook, whisking, until thickened.
  5. Remove from heat, stir in butter and vanilla.
  6. Strain and chill with plastic wrap pressed on surface.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pastry-cream-recipe/

Notes

  • Use high-quality vanilla extract or vanilla bean paste for best flavor.
  • Straining is optional but recommended for an extra-smooth finish.
  • Pastry cream will thicken more as it cools—don't overcook on the stove.