Pastry Cream

Pastry Cream


1 qt Milk

4 oz Sugar

4 Egg Yolks 

2 Whole Eggs

2.5 oz Corn Starch

4 oz Sugar

2 oz Butter

1 tbsp Vanilla Extract


1. In a heavy saucepan, dissolve the sugar in the milk and bring just to boil. A) Beat the egg yolks and whole eggs in a stainless steel bowl. Sift the cornstarch and sugar into the eggs until perfectly smooth. B) Pour the milk slowly in a thin stream and beat slowly and B) return the mixture to the heat and bring to boil, stirring constantly. When the mixture comes to a boil and thickens. remove from heat. C) Stir in the butter and D) vanilla. E) Mix until the butter is melted and completely blended in. F) Pour out into a clean, glass container or shallow pan. Dust lightly with sugar and cover with wax paper to prevent a crust from forming. Cool quickly in refrigerator. Pour into pastry bag placed in a tall cup for convenience.