Homemade pastry cream, or crema pastelera, is a smooth custard made by infusing whole milk with vanilla bean and optional lemon zest, whisking it into egg yolks, sugar, and cornstarch, and cooking it until thick, finished with a little butter. It takes 20 minutes of preparation and about 20 minutes of cooking, and serves 6.
It is the queen of pastry fillings, used in berlines, profiteroles, mil hojas cake, and countless other desserts.
How to Make Pastry Cream with Cornstarch?
The milk is heated with the vanilla seeds and pod just to a simmer and infused. The yolks are whisked with sugar and cornstarch dissolved in a little milk, the hot milk is added gradually, and the mixture is cooked over low heat, stirring constantly, until it thickens and holds clear trails.
Nutritional Information
Each serving of pastry cream contains approximately 165 kcal, 3 g of protein, 7 g of total fat (3 g of saturated fat), 123 mg of cholesterol, 19 g of carbohydrates, 12 g of sugars, and 45 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Pastry Cream Recipe
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 6
Ingredients
- 400 ml (1⅔ cups) of whole milk
- 70 g (⅓ cup) of sugar
- 30 g (¼ cup) of cornstarch
- 20 g (1½ tablespoons) of butter
- 3 egg yolks
- ½ vanilla bean
- Zest of 1 lemon (optional)
Instructions
- Split the vanilla bean in half with a sharp knife and scrape out the seeds. In a medium pot, heat the milk over high heat, add the seeds and the pod, stir gently, lower the heat, and heat until just before boiling. Remove from the heat and take out the pod.
- If you like, add the lemon zest and let the milk infuse, covered, for about 30 minutes. In a large bowl, whisk the egg yolks and sugar, add the cornstarch dissolved in a little milk to avoid lumps, and whisk vigorously until smooth and creamy.
- Add the infused milk little by little, straining it if needed, while whisking constantly. Pour everything back into the pot and cook over low heat, stirring constantly, for a few minutes until it thickens and the whisk leaves clear trails.
- Remove from the heat, stir in the butter for extra creaminess, and transfer to a clean bowl. Cover with plastic wrap touching the surface so no skin forms, let cool to room temperature, and refrigerate until needed. Keep for up to 3 days.
Additional Tips
Do not boil the milk
Heating the milk to just below boiling is enough to infuse it. If you have no vanilla bean, vanilla sugar or extract work as a second choice.
Avoid lumps
Mix the cornstarch with the sugar first, then dissolve it in a little cold milk before adding the hot milk gradually. Whisk the sugar into the yolks right away so they do not form clumps.
Make it in a Thermomix
Cook the milk, vanilla, sugar, and butter at 90°C (194°F) for 7 minutes on speed 4, then add the yolks mixed with cornstarch through the lid on speed 3 for 2 to 3 minutes.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Vanilla bean | Vanilla extract | 1 teaspoon | Practical, less aromatic |
| Cornstarch | All purpose flour | 40 g | Denser, better for baking |
| Lemon zest | Cinnamon stick | 1 stick | Warm and spiced |
| Whole milk | Half milk, half cream | 200 + 200 ml | Richer |
Frequently Asked Questions (FAQs)
1. How do I fix lumps that already formed?
Whisk vigorously with an electric mixer or press the hot cream through a fine sieve.
2. What is the difference between flour and cornstarch as a thickener?
Cornstarch gives a smoother, glossier cream, ideal for fillings eaten cold, and keeps the recipe gluten free. Flour gives a slightly denser cream that holds up better when baked.
3. How do I know it is done?
It is ready when it coats the whisk thickly and a finger drawn across the back of a coated spoon leaves a clear line that does not close.
4. Can I make pastry cream ahead?
Yes, up to 3 days ahead, kept in the fridge with plastic wrap touching the surface. Whisk it briefly before using to restore its texture.
Uses of Pastry Cream
Pastry cream fills berlines, cream puffs, profiteroles, conejitos, eclairs, and fruit tarts, and it is the classic layer of the Chilean torta de mil hojas. It can be flavored with chocolate, coffee, or citrus.
A Gourmet Pastry Cream
For the best flavor, infuse the milk with a real vanilla bean and lemon zest, never let it boil, and strain the cream if needed. Cornstarch thickens quickly, so keep whisking the whole time.
Did You Know?
Because this recipe is thickened with cornstarch instead of wheat flour, the pastry cream is naturally gluten free and suitable for people with celiac disease.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Conejitos Pastry Cream Buns Recipe
- Chilean Cream Puffs Recipe
- Chilean Berlines Recipe
- Chilean Sweet Panqueques Recipe
