Mark Bittman's Pastry Cream
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2½ cups
- ⅔cup sugar
- 2tablespoons flour
- 2tablespoons cornstarch
- Salt
- 2eggs
- 2cups cream, half-and-half or whole milk
- 2tablespoons softened unsalted butter
- 2teaspoons vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
263 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 2 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan. In a separate bowl, mix together the eggs and cream. Over medium heat, whisk the egg mixture into the sugar mixture; whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 10 minutes.
- Step 2
Adjust the heat so the mixture bubbles gently. The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape. Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer. Let cool to room temperature before using.
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Cooking Notes
Mine didn't need straining at all
I added the milk/egg mixture in halves and made sure there were no lumps at all before adding the second half. I also used a whisk to stir it constantly the entire time. A brisk whisk after the butter and vanilla, and it was perfectly smooth. I also didn't have to lower the temp and let it bubble at all. Once it started to boil, it was thick enough to pass the 'spoon' test and even then some. I halved the recipe; maybe that's a factor. ANYWAY ~ DELICIOUS
AmLucero
The method used in this recipe is odd to me. Generally you want to mix about 1/2 of the sugar and the cornstarch into the eggs, and the other half into the milk/cream. Bring the milk to a boil, then slowly whisk the hot milk into the sugar-egg-cornstarch mixture. Mixing the sugar into the eggs raises their scrambling temperature, and heating the milk separately, then tempering it into the eggs, also helps prevent curdling. You then return the mixture to the stove until thickened.
Morning
I have made it twice and it was very tasty and it turned out great!
Betsy Saunders
I made this non-dairy using unsweetened Ripple pea protein milk and leaving out the butter. It had a little bit of an odd flavor when tasted on its own (as expected) but as part of a peach tart, it was delicious. Will definitely make again. I also didn't have to strain it for it to be perfectly smooth.
Eurasia
Made it to recipe and it came out perfect. Not too sweet and comes together easily. No need to faf about with tempering eggs like someone mentioned. You don’t need the hassle, just keep stirring.
suzanne
So good and so easy. My new go-to pastry cream. Thank you, Mark.
AmLucero
The method used in this recipe is odd to me. Generally you want to mix about 1/2 of the sugar and the cornstarch into the eggs, and the other half into the milk/cream. Bring the milk to a boil, then slowly whisk the hot milk into the sugar-egg-cornstarch mixture. Mixing the sugar into the eggs raises their scrambling temperature, and heating the milk separately, then tempering it into the eggs, also helps prevent curdling. You then return the mixture to the stove until thickened.
momo
Made as is, with heavy cream-easy and good though a bit juvenile in its simplicity. Used slightly less sugar but it wasn’t too sweet and could have used the total specified. Made with MB’s simple chocolate sauce and the eclair pate a Choux by Samantha Seneviratne.
LAB
This is simple and delicious -- it will become a go-to for easy cream puffs and the like when I don't have time for a more elaborate custard -- and maybe sometimes even when I do, to buy time for a glass of wine!
dotti
I used 1 1/4 C heavy cream and 3/4 cup low-fat milk. At 7 minutes it looked like it was starting to curdle, I tested it and it was done. No boiling. My induction cooktop does heat up really fast. Butter and vanilla helped bring it together, only a few lumps.
Whit
Very easy recipe! I used 1/2 heavy cream and 1/2 whole milk. Took a total of 13 minutes from combining all ingredients in saucepan to coating back of spoon.
Betsy Saunders
I made this non-dairy using unsweetened Ripple pea protein milk and leaving out the butter. It had a little bit of an odd flavor when tasted on its own (as expected) but as part of a peach tart, it was delicious. Will definitely make again. I also didn't have to strain it for it to be perfectly smooth.
Mine didn't need straining at all
I added the milk/egg mixture in halves and made sure there were no lumps at all before adding the second half. I also used a whisk to stir it constantly the entire time. A brisk whisk after the butter and vanilla, and it was perfectly smooth. I also didn't have to lower the temp and let it bubble at all. Once it started to boil, it was thick enough to pass the 'spoon' test and even then some. I halved the recipe; maybe that's a factor. ANYWAY ~ DELICIOUS
Morning
I have made it twice and it was very tasty and it turned out great!
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