Pastry Cream (creme patissiere)

from ButterYum
makes about 2 cups


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • pinch table salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • seeds of 1/2 vanilla bean pod (or 1 teaspoon pure vanilla extract)


  1. In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients, stirring constantly, until it begins to boil; continue whisking for a full minute.
  2. Remove from heat and strain through a sieve.
  3. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.