Name: No-Fuss Pastry Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup sugar; 1/4 cup cornstarch; Pinch of kosher salt; 2 cups whole milk; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract

Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

No-Fuss Pastry Cream

sugar

cornstarch

kosher salt

milk

unsalted butter

vanilla extract

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; 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.

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.

you're not even following the recipe at that point?? that's not a custard???

I made this for the first time last night and it came out awesome! I usually make pastry cream the normal way where you have to temper eggs, but this easier and tastes just as great. This will be my new go to Pastry Cream. I also thought the sweetness level was perfect. I used it to fill cream puffs and I'm going to mix it with whipped cream and put it in crepes. Also I used 2% milk and it worked great.

I've made this delicious, versatile, EASY pastry cream several times with great success! Today, I  added a packet of unflavored gelatin bloomed in 1/3 cup of water, added in for the last minute of cooking to melt it. Chilled it, whipped it with an electric hand mixer,  and layered with vanilla wafers and bananas for a pudding.  I've also made ice cream with the original recipe,  so good!

Love this recipe!! Only wish Martha listed nutrition info for their recipes. I'm sure this falls in the "terrible for you" category, but it's so good that I might not care!

I didn't add any eggs, and I used mung bean starch in a smaller amount.  It still turned out really thick, but it wasn't really like a cream.  But after all that, it still turned out DELICIOUS, to my surprise.

Very easy and delicious. The video is a great tutorial. Thanks!

Watching Thomas Joseph's video was a huge help and relieved my stress. I have only made Pastry cream once before, years ago. This recipe is so easy, delicious and the results are perfect.

Umm can u use flour if u don’t have cornstarch? Can u also use 2%  milk?

I made cream puffs last night, but the recipe I had for a pastry cream filling seemed longer and more complicated than I had the patience for. I am SO glad I found this recipe - it is seriously fool proof (just keep whisking) and comes together in under 5 minutes. I tasted it before chilling and was exactly what I was hoping for. Maybe next time I'll scrape some vanilla bean seeds in or use vanilla paste for a richer vanilla flavor (depending on the dessert)!

My students made this with their creme puffs last week and they turned out so well that I thought I would try them too! Normally if my students can handle it anyone can, but I may or may not have just burned mine and had to throw it out. With that being said, if you pay attention to it and stir, it will turn out great (like my students), but if you try and multi-task like me it probably won't turn out.

This is VERY easy to make. Basically two steps. Comes out very good but next time going to use 1/2 the vanilla. I used 1/2 cup powdered xylitol instead of sugar. I added 1 cup shredded unsweetened medium shred coconut that I had previously added 1/2 cup water to,  to rehydrate it. I also added 1 tables[filtered] xylitol to that water before pouring over the coconut. I let the water/coconut mixture sit for 30 minutes. I added it to the pastry cream as soon as I took the pastry cream off the heat. I then let it cool in a bowl in the refrigerator and used it as coconut cream pie filling. Topped with xylitol sweetened whipped cream and then sprinkled some toasted coconut over the top. I also made a coconut flour pie crust that's on Pinterest. So I basically made a low carb &amp; sugar free coconut cream pie. Thank you for this fast &amp; easy version of pastry cream. I also made this at Christmas and used it to fill cream puffs.

Thomas Joseph shares his no-fuss technique for making pastry cream — that creamy, delicious filling you can’t get enough of in tarts, cream puffs, and eclairs. It’s easier than you think!

No-Fuss Pastry Cream

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1.5

Cost: $18.05 /serving

Author : Martha Stewart

Ingredients

Instructions

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