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Pastry Cream for Cherry Blossom Princess Cake

Make this several hours before you assemble our Cherry-Blossom Princess Cake.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Weddings, Spring 2010


  • 2 cups whole milk
  • 1/2 vanilla bean, seeds scraped
  • Pinch of salt
  • 1/2 cup sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 tablespoon cold butter


  1. In a medium pan over medium heat, bring milk, vanilla seeds, salt, and 1/4 cup sugar just to boiling.
  2. Meanwhile, whisk yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl until combined. When the milk begins to boil, remove it from the heat; slowly ladle half the milk into the egg-yolk mixture, whisking constantly. Transfer this new mixture back to the pan and return to medium heat. Continue whisking until mixture boils and thickens, about 30 seconds. Remove from heat; whisk in butter. Immediately strain into a clean bowl. Cover surface directly with plastic wrap, and let cool completely. Refrigerate at least 2 hours or overnight to set.

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