Martha Stewart Pastry Cream​

This easy and creamy Martha Stewart Pastry Cream is a rich, silky custard perfect for filling cakes, tarts, éclairs, and more. Made with simple pantry staples, it comes together quickly and adds a luxurious touch to any dessert. Whether spooned into pastries or layered in trifles, this classic recipe is a must-try!

Ingredients Needed:

• 2 cups milk
• ¼ cup white sugar
• 2 egg yolks
• 1 egg
• ⅓ cup white sugar
• ¼ cup cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract

How To Make Pastry Cream​ Recipe?

1. Heat the milk and sugar: In a heavy saucepan, combine 480ml (2 cups) milk and 50g (¼ cup) sugar. Heat over medium heat until it just starts to boil.
2. Prepare the egg mixture: In a medium bowl, whisk together 2 egg yolks and 1 whole egg. In a separate bowl, mix 65g (⅓ cup) sugar and 30g (¼ cup) cornstarch (cornflour). Add this mixture to the eggs and whisk until smooth.
3. Temper the eggs: Slowly pour the hot milk into the egg mixture in a thin stream, whisking continuously to prevent the eggs from scrambling.
4. Thicken the cream: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
5. Add butter and vanilla: Once thickened, remove from heat and stir in 30g (2 tbsp) butter and 1 tsp vanilla extract until fully incorporated.
6. Cool and store: Transfer the pastry cream to a heatproof container. Place a piece of plastic wrap (cling film) directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Recipe Tips:

• Whisk constantly to avoid lumps: Stir the mixture non-stop when cooking to prevent it from sticking or forming lumps. A smooth texture is key!
• Slowly add hot milk to eggs: Pour the hot milk very slowly into the egg mixture while whisking. This prevents the eggs from scrambling.
• Cook until thick, but don’t overcook: The cream should be thick like pudding. If overcooked, it can become too stiff or grainy.
• Use real vanilla for the best flavor: Vanilla extract works, but real vanilla bean or paste will give a deeper, richer taste.
• Chill with plastic wrap touching the surface: This stops a skin from forming, keeping the pastry cream smooth and creamy.

How To Store Leftovers?

First, let the leftover pastry cream cool to room temperature. Then, transfer it to an airtight container and press plastic wrap directly onto the surface to prevent a skin from forming. Store in the refrigerator for up to 3 days.

Nutrition Facts

• Calories: 127
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 116mg
• Sodium: 34mg
• Potassium: 74mg
• Total Carbohydrate: 14g
• Dietary Fiber: 0g
• Sugars: 11g
• Protein: 3g

Try More Bobby Flay Recipes:

• Martha Stewart Pumpkin Whoopie Pies
• Martha Stewart Pumpkin Bars​
• Martha Stewart Yellow Cake​
• Martha Stewart​ Blueberry Buckle