Triumph! Perfect Pastry Cream!

You can’t see CurvyMama, but she’s dancing around the kitchen in her apron, waving a happy whisk in the air. Why all this jubilation after 10 p.m. on a weekday? I made the perfect pastry cream!

I have suffered through the slings and arrows of outrageously–and inexplicably–runny pastry cream. So I am savoring this victory, knowing that on another occasion I might screw it up again and lose all hope.

For now, let me celebrate with this picture:

See the lovely shine? The perfect consistency? The charming little specks of vanilla?

I can attest to its perfection: I thawed out a tiny eclair pastry that I had frozen (I know, people like me have such things in our freezers) and spooned a little bit of the cream into it: wonderful!

I will dream creamy, happy dreams. And I will leave you with the recipe.

Victorious Pastry Cream
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  1. 2 c. whole milk
  2. A pinch of salt
  3. 1 vanilla bean, split open
  4. 4 egg yolks
  5. 1/2 c. sugar
  6. 4 Tbsp. cornstarch
  7. 2 Tbsp. unsalted butter, chopped into small pieces
  1. In a saucepan, combine the milk and salt. Scrape the seeds from the vanilla bean, and the pod, into the milk. Put a medium-high flame under the pan.
  2. Whisk together the eggs and sugar in a mixing bowl until lightened. Little by little, whisk in the cornstarch.
  3. When the milk is hot enough to give off steam, temper the eggs by slowly drizzling about one-third of the hot milk into them, whisking constantly.
  4. Pour the tempered eggs back into the saucepan and discard the vanilla bean. Cook over medium-high heat, whisking constantly, until the cream is thick, shiny, and has lost any taste of cornstarch.
  5. When it starts to make big, slow "blurp" bubbles, reduce heat to medium and cook -- and whisk -- a minute or two more.
  6. Remove from heat. Pour through a sieve. Stir in the butter until it's incorporated. Press a sheet of plastic wrap onto the surface of the cream and chill.
CurvyMama Pies https://curvymamapies.com/


  1. Kathy
    Looks amazing.