New This Month

Pastry Cream


This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.

  • Yield: Makes about 2 1/2 cups

Source: The Martha Stewart Show, Episode 3073


  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces


  1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
  3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Reviews Add a comment

  • cmspacher
    23 JUL, 2017
    I omitted the part about using the mixer. It turned out perfect.
  • Riley Drews
    21 MAY, 2015
    The recipe tastes amazing. But, as soon as I put it into the mixer, it started to turn blue? Is that because the paddle was aluminium? Any help will be appreciated.
  • cmthomas2015
    5 APR, 2015
    Perfetto! Thank you, Martha Stewart and Co.! I don't know why I did'nt just look here first. Happy Easter to you all!
  • cmthomas2015
    5 APR, 2015
    Martha to the rescue! I'm making eclairs for Easter this year and I usually just use cook and serve vanilla pudding to fill them. This year I decided to go for the gold and make my own pastry cream. I've made pudding from scratch before, what could possibly be the difference? I searched online for a recipe. My pastry cream separated. It was a horrible mess. I have followed Martha Stewart for years and her recipes have never let me down. I'm going to try this, Martha. To be continued...
  • scrappycook
    26 APR, 2014
    I've made this recipe many times - it is delicious! I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.
  • Kis Moni
    7 APR, 2013
    Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!