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Green Tea Pastry Cream

This filling was used to assemble layers of crepes for the Green Tea Crepe Cake. Martha made this recipe on episode 508 of Martha Bakes.

  • Prep:
  • Total Time:
  • Yield: Makes about 6 cups

Source: Martha Stewart Living, September 2015


  • 3 cups whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Pinch of coarse salt
  • 2 tablespoons matcha
  • 6 large egg yolks
  • 6 tablespoons cornstarch
  • 3 tablespoons unsalted butter
  • 1 1/2 cups heavy cream


  1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.

  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.

  3. Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.

  4. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.

  5. Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.

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