This pastry cream recipe is a classic recipe used to fill cakes, pies, and many baked goods. Easy to make in just a few minutes for delicious pastry cream every time!
Whisk together milk and 1/4 cup granulated sugar in a heavy saucepan over medium heat bringing to a simmer. Meanwhile, whisk together eggs, remaining sugar and cornstarch in a medium bowl and slowly drizzle the egg mixture in a very thin stream into the milk mixture, whisking continuously to prevent the eggs from curdling. Continue to whisk until the mixture thickens, then remove from the heat and stir in the butter and vanilla, stirring until the butter is completely dissolved and well combined.
Pour the pastry cream through a wire mesh strainer into a heat-proof, airtight container. Top with a piece of plastic wrap, pressing it onto the top of the pastry cream and refrigerate overnight or up to a few days.
Notes
Makes about 2 1/2 cups. Nutrition information is for 1/2 cup serving.