Classic Pastry Cream. A few ingredients for one of the most loved and most used creams ever. Pastry cream is ideal for filling sponge cake layers, cakes, custard desserts and many other preparations. Just slightly adjust the amounts of some ingredients to obtain different textures. To thicken it more, simply use more cornstarch; conversely, reduce the amount if you want to prepare a spoon dessert.
Let’s get to baking.
Enjoy the recipe, Giusi.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 5 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the pastry cream
These quantities are approximately for a 24–26 cm (about 9 1/2–10 1/4 in) tart or to fill the inside of a 24–26 cm (about 9 1/2–10 1/4 in) sponge cake.
- 2 cups (about 17 fl oz / 500 ml) milk
- 2 eggs
- 3 1/2 tbsp cornstarch
- 6 1/3 tbsp granulated sugar
- 1 packet vanillin (Optional)
Steps for the cream
Pour the milk into a large saucepan and bring it almost to a boil.
Meanwhile, in a bowl whisk together the sugar and the eggs, add the cornstarch and the vanillin.
Pour a little of the hot milk into the bowl, stir and then pour everything back into the saucepan with the milk.
Cook over low heat, stirring until you reach the desired thickness. Once cooked, pour the cream into a wide, cool container and sprinkle the surface with granulated sugar to prevent a skin from forming.
To cool the cream quickly, place the container where you’ll pour the cream at the end of cooking in the freezer for about 15 minutes.
Use a shallow, wide container so it cools in a short time.
Ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage for the pastry cream
After letting it cool completely to room temperature, the cream should be stored in the refrigerator.
In the refrigerator, it keeps very well for 2–3 days in an airtight container.
