Sally's Baking Addiction · by Sally★ 4.9
How to Make Pastry Cream
NUTRITION · PER SERVING200M COOK
CAL 28%·PRO 28%
CARBS 73G52% OF CAL
0G FIBER10G OTHER63G TOTAL SUGAR
FAT 24G38% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custard filling made from eggs, milk, cornstarch, and butter. Use to fill pies, eclairs, cream puffs, and other baked goods.
componentfrench🥄 saucepangluten freevegetarian
View the full recipe on Sally's Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 large egg yolks, cold or room temperature
- 3 Tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (do not use low-fat or nondairy)
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- small pinch salt
At a glance
PER SERVING · TIME 200M
CAL 28%·PRO 28%
CARBS 73G52% OF CAL
0G FIBER10G OTHER63G TOTAL SUGAR
FAT 24G38% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 327mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 209mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.