How long does it take to make Pastry Cream?

Cook, whisking, until the cream bubbles, then keep going another minute or two: that way the starch thickens fully and no floury taste is left.

10 minTotal

7 minActive time

2 minSetting

Step by Step

#	What to do	How long
1	Heat the milk to just below a boil	5 min
2	In a bowl, whisk the egg yolks, sugar and starch	1 min
3	Pour the hot milk in a thin stream into the mixture, whisking constantly	1 min
4	Return to the pot and cook over medium heat, stirring constantly	2 min
5	Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool	1 min

How to Tell It's Done

until the cream thickens and bubbles in the center, then cook 1–2 more minutes

Tips

Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.

Common Mistakes

The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.

More Ways

For half a liter of milk, 4–6 egg yolks, about 100 g sugar and 40–50 g cornstarch, so the cream holds its shape as a filling.
Transfer to a bowl and immediately cover with plastic wrap touching the cream so no skin forms.

The full recipe: Pastry Cream →

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Summer Fruit Tart with Pastry Cream

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Greek Bougatsa – Custard Phyllo Pastry

Homemade Sufganiyot with Vanilla Cream

Galaktoboureko – Greek Custard Pie in Phyllo

Bougatsa – Greek Pastry with Semolina Custard

Cremeschnitte – Whipped Cream and Puff Pastry Layer Cake

Summer Fruit Tart

Classic Berry Tart