This recipe for Pastry Cream is one I use often. I use it for tarts, for my tea parties in mini tartlettes, in cream puffs, eclairs, as a base for coconut cream pies and banana cream pies, and one of my granddaughters calls it “pudding” and wants me to make her “pudding” whenever she loses a tooth, so of course she gets her “pudding”.
Pastry cream is actually slightly different than pudding, or custard. A custard or pudding is milk or cream thickened with eggs. Pastry cream is a vanilla custard that is thickened with cornstarch, along with eggs. The cornstarch protects the eggs when boiled, which then cooks out the pasty cornstarch taste. Both pastry cream and custard are divine, especially when home made.
Don’t be intimidated by the process. At first I was afraid to make pastry cream for fear it would become scrambled egg cream. But, if you follow the recipe in order, you will see even a novice baker can make pastry cream, and move yourself up from novice baker to experienced baker, and impress everyone with your baking skills.
You can find recipes like this one, including one for my cream puffs, in my cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which can be purchased at our Gift Shop.
Here is the recipe I use for my Pastry Cream: