---
title: Pastry Cream
yield: 1360%g
---

Combine @milk{680%g}, @sugar{110%g}, @butter{90%g}, and @salt{1%pinch} in a #nonreactive saucepan{} and bring to a boil over medium heat, stirring to dissolve the sugar.

Meanwhile, combine @cornstarch{90%g} with the remaining @sugar{110%g}. Stirring with a #whisk{}, add the remaining @milk{230%g}. Add the @egg{340%g} and @vanilla extract{15%ml}, stirring with the whisk until the mixture is completely smooth.

Temper the egg mixture by adding about one-third of the hot milk, stirring constantly with the whisk.

Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously with the whisk, until the pastry cream comes to a boil and the whisk leaves a trail in it.

Pour the pastry cream into a #large, shallow nonreactive pan or plastic-lined sheet pan{}. Cover with #plastic wrap{} placed directly on the surface of the cream, and cool over an #ice water bath{}.

Store the pastry cream, covered, under #refrigeration{} for up to ~{3%days}.

> Variation: Honey Pastry Cream: Omit the 110g of sugar added with the milk in step 1. Blend honey 170g and grated orange zest 3g with 450g of the pastry cream immediately after it is finished cooking.

> Variation: Liqueur-Flavored Pastry Cream: Add liqueur 110g to 450g of the pastry cream immediately after it is finished cooking.

> Variation: Coffee Pastry Cream: Add coffee extract 55g to the pastry cream immediately after it is finished cooking.