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Joanne Chang's Pastry Cream

Use to make Vanilla Cream-Filled Doughnuts from chef Joanne Chang's "Flour" cookbook.

  • Yield: Makes about 2 cups
Joanne Chang's Pastry Cream

Source: The Martha Stewart Show, January 2011


  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1/4 cup cake flour
  • 1/2 teaspoon coarse salt
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract


  1. In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.

  2. Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.

  3. Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Reviews (2)

  • whattobaketoday 30 Aug, 2012

    Drop the milk down to 1 1/4 cups and it will turn out much better. I used 1 1/2 cups the first time around and the cream was too runny. Second time, with 1 1/4 was perfect. More like the vanilla cream in her video. Otherwise, best pastry cream to date.

  • whattobaketoday 9 Mar, 2012

    I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen. Very yummy

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