New This Month

Pastry Cream

Use this recipe to make our Fruit Tartlets.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, April 2000


  • 1 cup milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • 1/4 cup plus 1 tablespoon sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 1 teaspoon unsalted butter


  1. In a saucepan over high heat, scald milk, vanilla bean and seeds, and 1/4 cup sugar.

  2. In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined.

  3. Remove vanilla bean from milk. Whisk half the hot milk into egg-yolk mixture. Combine with remaining hot milk; slowly bring to a boil. Continue whisking until thick, about 30 seconds. Transfer pastry cream to a bowl. Rub top with butter to prevent a skin from forming. Cover with plastic wrap, and let cool completely.


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