Food & Cooking Recipes Dessert & Treats Recipes No-Fuss Pastry Cream 4.6 (17) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 25, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: Makes about 2 1/2 cups Making pastry cream from scratch is as easy as the name of this recipe suggests. Simply bring all the classic pastry cream ingredients—sugar, egg yolks, cornstarch, and milk—to a boil and cook for one minute. Then chill the rich vanilla custard for up to two days, and use to fill donuts, cream puffs, pies, or tarts. Ingredients ½ cup sugar ¼ cup cornstarch Pinch of kosher salt 4 large egg yolks ½ vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract 2 cups whole milk 2 tablespoons unsalted butter Directions Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together egg yolks and vanilla seeds (if using) in a glass measuring cup; whisk in milk. Add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla extract (if using). Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth. Rate it Print