Sugar Spun Run · by Sam Merritt★ 4.9 (46)
How to Make Pastry Cream (Crème Pâtissière)
NUTRITION · PER SERVING265M COOK
CAL 37%·PRO 18%
CARBS 57G30% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER48G TOTAL SUGAR
FAT 55G66% OF CAL
30G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky pastry cream made with milk, cream, egg, and cornstarch, enriched with butter and vanilla. The classic filling for eclairs, cream puffs, and French pastries. A foundational technique that yields smooth, decadent results without tempering.
componentfrencheggs🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 3- 1 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks (discard whites or see note for ideas on how to use leftover egg whites)
- ⅔ cup granulated sugar
- ¼ teaspoon table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter (cut into 4 pieces)
- 1 ½ teaspoons vanilla extract
At a glance
PER SERVING · TIME 265M
CAL 37%·PRO 18%
CARBS 57G30% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER48G TOTAL SUGAR
FAT 55G66% OF CAL
30G SAT25G 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
- 15m
- Cook
- 10m
- Sodium
- 269mg
- Total sugar
- 48g
- Added sugar
- ≥42g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 122mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.