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Pastry Cream



  • 2 cup whole milk
  • 4 tablespoon cornstarch
  • 1 1/2 teaspoon coffee extract
  • 2 teaspoon each whole eggs


Baking Directions:

Place the milk and vanilla bean in a saucepot and bring to a boil over high heat.

In a mixing bowl, combine cornstarch, sugar, coffee extract, and salt, and whisk together.

  Add the eggs one at a time, mixing until smooth after each addition.

  Slowly add about one-third of the hot milk to the egg mixture, whisking continually.

  Pour the egg mixture into the pot with the remaining milk.

  Place over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens.

  Continue to cook for a minute longer to cook out the raw starch flavor.

  Remove the vanilla bean from the pot and discard.

  Pour the hot custard into a deep bowl and blend on high for 30 seconds with a hand-held blender to ensure smoothness.

  Immediately press plastic wrap directly onto the surface of the custard and chill in the refrigerator for at least 4 hours or overnight before using.

  The custard will keep 3-4 days if properly covered.