Pastry Cream for Fruit Tarts

Fried Oysters
Makes about 1 3/4 cups

This pastry cream is the perfect addition to fruit tarts.


  • 1 cup whole milk

  • ½ vanilla bean, split

  • 5 tablespoons sugar

  • 3 large egg yolks

  • 1 tablespoon cornstarch

  • 1 tablespoon flour (preferably rice flour for lightness)

  • 1 tablespoon unsalted butter


  1. Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.

  2. In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.

  3. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.

  4. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

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