Perfect Bake® recipe

Vanilla Pastry Cream

Pastry cream is a custard cooked on the stovetop and typically used as a filling, but it can most also be eat alone like a pudding. Most custards rely solely on egg yolks for thickening, but this and most pastry cream recipes contain cornstarch (or flour) for a little extra help. If you do decide to fill a cake with this cream, here’s one thing to keep in mind: pastry cream is soft so you’ll want to pipe icing on the edge of your cake layers to create a barrier to contain the pastry cream filling.


US | Metric
Metric | US
  • Egg yolk - 3 oz
  • Granulated Sugar - 2½ oz
  • Cornstarch - 3/4 oz
  • Salt - 0.04 oz
  • Milk - 10⅜ oz
  • Vanilla Extract - 1/8 oz


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