The cornstarch pastry cream is a basic recipe: simple, quick to make, perfect for filling cakes, doughnuts and cream puffs, but also lovely eaten on its own! To prepare it you only need a few ingredients: eggs, sugar, a packet of vanillin, milk and cornstarch. One important thing to remember is to sift the cornstarch to avoid lumps during the cream’s preparation. Also be sure to keep stirring the cream with a whisk. The use of cornstarch is fundamental because it thickens in very little time. If you like creams you can also try:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make cornstarch pastry cream
- 2 1/8 cups whole milk (500 ml)
- 1/2 cup granulated sugar (100 g)
- 4 egg yolks
- 1 packet vanillin (vanilla flavoring)
- 5 tbsp cornstarch (40 g)
Tools
- Small saucepan
- Saucepan
- Whisk
Steps to make cornstarch pastry cream
To prepare the cornstarch pastry cream, first beat the 4 egg yolks with the sugar, the packet of vanillin and the sifted cornstarch in a saucepan (or a mixing bowl) using a hand whisk. The mixture should become smooth and creamy.
In another pot, heat the whole milk and when it reaches a boil turn off the heat and add it little by little to the saucepan. Turn the heat to the lowest setting and continue whisking until the mixture becomes thick and creamy without lumps. It will take about 5–8 minutes. Turn off the heat, place the cream in a large bowl (I used a glass one) and press plastic wrap directly onto the surface to prevent a skin from forming.Your cream is now ready to be used to fill cakes, doughnuts, cream puffs and much more.
Storage and tips
You can store the pastry cream in an airtight container in the refrigerator for up to 2 to 3 days.
If the cream becomes too thick, you can add a little milk at a time and whisk until you reach the desired consistency.
