Vanilla Pastry Cream

Vanilla Pastry Cream is the perfect filling for cakes and pastries like a Napoleon.

Vanilla Pastry Cream

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  • Prep Time


  • Total Time


  • Servings



  • 2-¼

    cups milk

  • 4

    egg yolks

  • cups sugar

  • ¼

    cup cornstarch

  • ¼

    cup flour

  • 2

    tablespoons vanilla extract


Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.


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