A silky, creamy pastry cream that comes together quickly in the microwave. Perfect for filling fruit tarts, cream puffs, éclairs, cakes, and pastries. 😍
🥣 Ingredients
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
👩🍳 Step-by-Step Instructions
1. Mix the egg yolks and sugar
In a large microwave-safe bowl, whisk the egg yolks and sugar until smooth and slightly lighter in color.
2. Add the cornstarch
Whisk in the cornstarch until there are no lumps.
3. Add the milk
Gradually pour in the milk while whisking continuously until everything is well combined.
4. Microwave
Place the bowl in the microwave and heat on high for 1 minute.
Remove and whisk thoroughly.
5. Continue cooking
Return to the microwave in 30–45 second intervals, whisking well after each interval.
Continue until the mixture becomes thick and creamy. This usually takes about 3–5 minutes total, depending on your microwave.
6. Add vanilla and butter
Immediately stir in the vanilla extract and butter until the butter has completely melted and the cream is smooth and glossy.
7. Strain for extra smoothness
For an especially silky pastry cream, pass it through a fine-mesh sieve into a clean bowl.
8. Cover and chill
Press plastic wrap directly against the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 1–2 hours.
9. Use in your desserts
Once chilled, whisk briefly until smooth, then pipe or spoon it into tart shells, pastries, cupcakes, or layered desserts. 🍓✨
⭐ Important Tip
Use a large microwave-safe bowl because the mixture can bubble up as it thickens. Always whisk between heating intervals to prevent lumps and ensure even cooking.
See more on the next page