How to Make Perfect Pastry Cream at Home

In a mixing bowl, whisk together the egg yolks and the sugar until the mixture becomes lighter in color.

Next, add the cornstarch and mix well to ensure it is fully incorporated.

In a saucepan, heat the milk and cream over medium heat until you see steam beginning to rise from the surface. Do not let it boil.

Once heated, gradually pour in one-third of the hot milk mixture into the egg yolk mixture, stirring constantly with a whisk. This is called tempering and prevents the eggs from cooking too quickly.

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.

Reduce the heat to low to avoid overheating the custard. Stir constantly for even cooking.

Within seconds, you’ll notice the cream starting to thicken. As soon as it reaches a custard-like consistency, remove it from the heat while stirring vigorously for a couple of minutes until smooth.

Return the saucepan to low heat and continue stirring as you cook it until it reaches a temperature of 102°C (216°F). This ensures that the cornstarch activates properly for thickening.

Once cooked, the pastry cream should be absolutely smooth, silky, and homogeneous.

Allow it to cool before using in your favorite pastry recipes!