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Pastry Cream

This all-purpose pastry cream is a great foundation for fresh fruit tarts – the food processor makes it easy.
Makes about 2¼ cups
Approximate preparation time: 25 minutes, including cooking time


1½ cups milk
½ cup heavy cream
½ cup granulated sugar, divided
½ teaspoon salt
½ tablespoon pure vanilla extract
4 large egg yolks
2 tablespoons cornstarch
For a lighter pastry cream:
½ cup heavy cream
1½ tablespoons confectioners’ sugar


Put the milk, cream, ¼ cup sugar, salt and vanilla into a saucepan over medium heat. Bring mixture to a heavy simmer.
Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the yolks, cornstarch and remaining sugar, process for 1 minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the milk mixture slowly through the feed tube and process mixture for about 1 minute.
Return mixture to the saucepan over medium heat. Bring to a boil and cook while whisking continuously, being sure to whisk the entire surface of the pan, for about 2½ minutes until thickened. Stirring constantly is very important to avoid overcooking the eggs. Strain mixture through a fine mesh strainer into the large work bowl fitted with the large metal chopping blade. Process for 5 minutes. Pour mixture into a clean mixing bowl and cover directly with plastic wrap and cool before using.
For a lighter pastry cream: whip the ½ cup of heavy cream to medium peaks with 1½ tablespoons of confectioners’ sugar. Fold the sweetened whipped cream into the pastry cream once completely cool.

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no serving information available

Nutritional Information
Per Serving

Nutritional information per serving (2 tablespoons): Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g | sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g

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