Pastry/Custard Cream (Small Batch)


Pastry cream is a thick custard that can be used as a filling for any number of cakes, tarts or pastries like eclairs, creme puff or danishes.  With so many uses of pastry cream , making pastry cream is one of those basic must know for anyone who are into baking. It’s amazing how this simple cream could actually make a big difference to your bake goodies. They can be flavored in variety of ways too , although Vanilla is the most common one. This is very simple and quick, let’s get started!



  • 3/4 cup heavy cream (Do not use non fat or skim, or any non dairy like Almond Milk , Soy Milk etc)
  • 1/4 cup + 1 tbsp granulated white sugar
  • 2 tablespoons flour
  • 1 tsp cornstarch
  • pinch of salt
  • 3 large egg yolks
  • 1/2 teaspoon vanilla


  • Caramel Pastry Cream – This is the one featured in this post
  • Vanilla Pastry Cream – Same ingredients and steps, just omit the caramel syrup
  • Chocolate Pastry Cream – Add 2 tbsp of sifted cocoa powder to dry ingredient or same amount of melted chocolate and add it when the batter starts to thicken
  • Mocha Pastry Cream – Add 1 teaspoons instant coffee or espresso powder to the hot milk (in step 1)


  1. In a saucepan bring the cream/milk just to a boil (just until milk starts to foam up or until the tiniest of bubbles appear on the edge of the pan but do NOT completely boil).
  2. Mix sugar and egg yolks together until pale in color.
  3. Sift flour and cornstarch over the egg yolk mixture. Manually whisk until thick and smooth.
  4.   Gradually pour hot cream/milk, whisking constantly to prevent curdling. If necessary pour through a strainer to get rid of the lumps.
  5. Pour the mixture back into the saucepan you used to warm the milk and cook over medium heat until boiling, whisking constantly (DO NOT leave as it could curdle easily). Keep whisking constantly for 5 – 10 minutes until the pastry cream becomes thick. Remove from heat and stir in vanilla extract or caramel syrup or melted chocolate (depending on the flavor that you are using). The consistency should be smooth and slightly fluid, it should drip from the whisk when you lift it. It should not be too thick. The cream will thicken on its own when it starts to cool.
  6. Scrape the pastry cream into a bowl. Cool to room temperature then cover with cling wrap refrigerate until firm (can be made up to 3 days ahead). Whisk or strain before using to get rid of any lumps that may have formed.

Note: Lumps in the custard could form if you do not continuously stir it while cooking. If this happens, pass the custard through a strainer to remove any lumps that may have formed.


Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥



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