Quick pastry cream is a delicious cream used to fill desserts or served by the spoon.
It has a delicate flavor that pairs well with almost any sweet ingredient such as fruit, chocolate, etc.
In my recipe I don’t use only the yolk but the whole egg, so nothing goes to waste and the result is really excellent.
The pastry cream recipe is very easy and fairly quick, suitable for everyone. It is made with very few ingredients that we usually have at home.
To flavor it you can use lemon zest, which will give it a slightly tangy aftertaste, or a vanilla bean which will enhance its sweetness. In my recipe I used vanilla.
With my cream I made the fantastic “grandma’s cake”. But I also recommend the lemon cream and strawberry tart; in that case I used lemon instead of vanilla.
Now let’s see the simple steps to make it.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the pastry cream
- 3 eggs
- 3 cups + 2 tbsp milk
- 4 tablespoons granulated sugar
- 1.8 oz potato starch
- 1 packet vanilla powder
Tools
- 1 Small saucepan
- 1 Whisk
- 1 Bowl
Steps to prepare the quick pastry cream
To prepare the delicious pastry cream, start by taking a bowl.
First, add the eggs, then the sugar and whisk well, but do not whip the eggs. Next, add the potato starch (or cornstarch) and continue to whisk to avoid lumps.
Then, add the vanilla — I used powdered vanilla, but if you can’t find it use a vanilla bean — and mix. Meanwhile, pour the milk into a saucepan, then place it over the heat and bring it to almost boiling, taking care not to let it boil. Once it reaches the right temperature, first turn off the heat and then slowly add the previously mixed egg mixture in a thin stream, whisking vigorously.
Return the pan to the stove over medium heat and continue to stir first with the whisk and then with a wooden spoon until it comes to a boil. Finally, let it boil for a few minutes until you obtain a good consistency. And your pastry cream is ready!
Storage of quick pastry cream
Pastry cream is served warm by the spoon, while for filling cakes it should always be allowed to cool.
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