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Martha Stewart Pastry Cream Recipe

Martha Stewart Pastry Cream Recipe

Do you want to bake like a pro? This Martha Stewart Pastry Cream Recipe is the secret. It is a classic filling for many desserts.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 6
Calories 180 kcal

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Whisk
  • Fine-mesh sieve
  • Plastic wrap
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 2 cups WHOLE MILK
  • 1/2 cup GRANULATED SUGAR
  • 6 large EGG YOLKS
  • 1/4 cup CORNSTARCH
  • 2 tbsp UNSALTED BUTTER
  • 1 tsp VANILLA EXTRACT
  • 1 pinch SALT

Instructions
 

  • Pour your milk into the medium saucepan. Add half of the sugar to the milk. Heat it over medium heat until it simmers.
  • Whisk the egg yolks in a separate bowl. Add the remaining sugar and the cornstarch. Whisk until the mixture is pale and smooth.
  • Slowly pour a little hot milk into the eggs. Whisk constantly while you pour the milk. This process is called tempering the eggs.
  • Pour the egg mixture back into the saucepan. Keep the heat on a medium setting. Whisk the mixture very fast and steady.
  • Bring the mixture to a gentle boil. Let it bubble for about one minute. The cream will become very thick and glossy.
  • Remove the saucepan from the stove heat. Stir in the butter and vanilla extract. Whisk until the butter melts completely.
  • Strain the cream through the fine mesh sieve. Put it into a clean glass bowl. Cover it with plastic wrap immediately.

Notes

  • Use fresh large eggs for the best results.
  • Do not stop whisking while the cream cooks.
  • Temper the eggs slowly to avoid curdling them.
  • Make sure the cornstarch is fully dissolved first.
  • Always strain the cream for a silky texture.
  • Let the cream cool completely before using it.
  • Use real vanilla bean for an extra special treat.
  • Keep the heat medium to avoid burning the bottom.
Keyword Martha Stewart Pastry Cream Recipe