Vanilla Cream

boston cream pie cupcakes
Photo: Con Poulos
Makes 1 1/2 cups

This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.


  • 2 large egg yolks

  • ¼ cup sugar

  • 2 tablespoons plus ½ teaspoon cornstarch

  • Pinch of salt

  • 1 cup whole milk

  • ½ teaspoon pure vanilla extract


  1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.

  2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

  3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

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