Easy Vanilla Pastry Cream

Easy Vanilla Pastry CReam


  • 66 Grams Granulated Sugar ⅓ Cup
  • Pinch Kosher Salt
  • 1 Tablespoon + 2 Teaspoons of Corn Starch
  • 3 Large Egg Yolks
  • 240 ml Whole Milk 1 Cup
  • 1 Tablespoon Unsalted Butter
  • 1 Teaspoon Vanilla Extract or Vanilla Bean Paste


  • Place the sugar, salt and corn starch in a saucepan and whisk to combine.
  • Add the egg yolks and whisk until the mixture is smooth and combined, about 1-2 minutes.
  • Pour in the milk and whisk again until all ingredients are combined.
  • Place the pot over medium heat and whisk the mixture.  Occasionally scrap the bottom of the pan with a spatula to make sure the pastry cream does not stick to the bottom as it thickens.
  • The mixture will begin to thicken.  Continue whisking until you see bubbles break the surface.  Continue whisking for about a minute, while it is bubbling.
  • Remove from the heat and add the butter and vanilla extract.  Mix until the butter is melted.
  • Pour the mixture through a mesh strainer into a bowl.
  • Place a piece of plastic wrap directly on the pastry cream and refrigerate at least 2 hours.
  • When ready to use, remove the pastry cream from the fridge and beat with a whisk until smooth.