New This Month

Pastry Cream for Eclairs

  • Yield: Makes enough for 30 eclairs


  • 6 large egg yolks
  • 1 large egg
  • 3/4 cup plus 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract


  1. Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.

  2. In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.

  3. Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.

Reviews Add a comment

  • Jan Easter
    30 JUL, 2013
    This is the very best recipe for pastry cream, custard cream whatever you want to call it. I have used it in all kinds of recipes and plan to use it in a trifle today. The consistency is perfect, and the flavor is so rich it is beyond compare. Take it from me, this is one you want in your recipe file forever!
  • Eric Davis
    4 DEC, 2012
    Does that mean if I want them lighter to use 4 eggs instead of 6 yokes and one egg or only 3?
  • rashajodie
    23 NOV, 2011
    soooooooo delicious , if you want it lighter use three whole eggs instead of six yolks.