Pastry Cream

Makes about 2¼ cups Approximate preparation time: 25 minutes, including cooking time


No servings information available


  • 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

Nutritional information

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


  1. 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 medium 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; 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 into pastry cream once completely cool.