Pastry Cream



1/4 cup Sugar                                    1 cup Milk

1 Tbsp. All-Purpose Flour                     3 Tbsps. unsalted Butter

2 tsps. Cornstarch                              1/4 tsp. Vanilla

1 Egg




  1. Blend the Sugar, Flour and Cornstarch together.


  1. Stir in the Egg and mix until smooth.


  1. In a heavy stainless steel saucepan, heat the Milk to a simmer.


  1. Stir into the Egg mixture until blended; pour all back into the sauce pan and cook over high heat stirring constantly with a wire whisk.


  1. Remove from the heat when the center bubbles and the Cream has thickened.


  1. Stir in the Butter and Vanilla until the Butter is completely incorporated.


  1. Spoon into a clean bowl, cover and chill until needed.


  1. Use as filling for Éclairs, Cream Puffs or Napoleons.


Finished Custard
                                                 Finished Pastry Cream