Best Pastry Cream {Crème Pâtissière}

This pastry cream is simple to make, remarkably stable, and comes out perfect every time. It's rich and thick enough to use as a filling for cream pies, layer cakes and layered pastries like the classic Napoleon dessert.


•  Unflavored gelatin •  Cold water •  Egg yolks •  Cornstarch •  Whole milk •  Granulated sugar •  Salt


In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste.


Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop.


Set a 1 or 2 cup (240 - 480ml) heat proof measuring cup next to the stovetop, preferably one with a pourable spout.


Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil.

Swipe up for full recipe!