Basic French Pastry Cream

Goes with Heavenly Strawberry Birthday Cake.

Total Time:40 Minutes


  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons flour
  • 2 and 1/4 cups whole milk
  • 1 tablespoon vanilla
  • 1 tablespoon butter


  1. Whisk together egg yolks and 1/4 cup of the sugar. Put milk and remaining sugar into a heavy bottomed  saucepan, and heat over medium flame.
  2. Add cornstarch and flour to the egg mixture, and whisk well. When milk is steaming and comes almost to a boil, whisk a bit of it into the eggs to temper them (so they don’t burn and cook in chunks).
  3. Pour the eggs back into the milk, whisking constantly, and bring back to a boil.
  4. When thick enough to spread, remove from heat and stir in butter and vanilla.
  5. Scrape into a mixing bowl, press plastic wrap against the top of the cream (this will help prevent it forming a skin) and refrigerate until needed.

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