Every Christmas, mum makes custard from scratch, and this looks a lot like what she does, minus the butter at the end. I'll have to show her how clever she is, with this video! :D
No pastry cream is easy and it’s yummy!! Plus you can flavor it when so many different things. You can also add nut paste, peanut butter or Nutella into it, followed by melted gelatin and make a light diplomat cream.
Egg whites freeze very well. I put them in a small glass jar to freeze them. Thaw in the fridge when you need them. You can put freezer tape to write how many whites are in the jar.
You just made my life easier. Thank you. One thing as a blind Baker that is really hard is to temper eggs. I've always struggled with it and usually my stuff doesn't turn out the way I would like it too. I am definitely going to try this method. I can't remember have you done a moose where you don't have to temper the eggs?
I'm so glad this is helpful for you, Mike! I do have a mousse that doesn't require tempering on my blog . If you search "dessert bowls" you should find it! Both of my chocolate and vanilla puddings are also made without tempering, if you're interested in those. 😊
Well, I've tried it twice! The first time with a 2/3 cup of sugar, the second with a 1/3 cup of sugar. Hands down, with 1/3 cup of sugar is my favorite! Excellent and simple! Yay.❤ Thank you.
If I were serving this as part of a nice dessert for an event, I will definitely do this method as it’s similar to what I do. I despise straining and since I’m only using it for home use, I never strain it, not even for ice cream. But instead of tempering eggs this way, I’ve been reserving 1/4 of cold liquid as a starting point and add that to the eggs. I then heat the main mixture and pour some of the hot into the cold, but because I started with some cold milk in the eggs already, it goes smoothly. Thank you. And yes, this is so good on a spoon!
Thank you for not wearing skimpy shirts ❤ i love your recipes, your chocolate and vanilla and velvet cake are bomb! Keep it up! Thank you for sharing well tested recipes🎉
Thank you so much for this recipe! So much easier than others! I subbed in 1/2 cup of honey into the wet ingredients in place of the sugar and it worked wonderfully!
I Love this tutorial you explain everything so it's very easy to follow. I made it and it looks great I'm going to wait and make the donuts tomorrow to give my pastry cream plenty of time to chill. Thank you keep up the great tutorials.
If I have 6 egg whites left from a recipe or in your case 5 plus one more, I make a 1/2 angle food cake. It works great and I use the cake with maserated strawberries and whipped cream to make a non-traditional strawberry shortcake.
Thank you, I’ve been trying to make this for years and no luck. This was super simple and it is so yummy. Can’t wait to start using this in my cupcake recipes. 😭♥️😭♥️
OMGGGGGGGGGGGGG, I have been searching/reading/trying for months to find this cream (for eevrything) love you, Little Miss Angel Cook!!! I am a wee bit scared, but I am going try this! Thank you angel face, I'll let u know how it turns out.
You are great I love your kids. IF I may offer an even simpler way-- do it in the micro for 35-40 second bursts stop and stir and repeat until thick. Never will it burn!
I skipped the step smesh strainer because it didn't want to flow through, and i have the same smesh strainer. But the result was sublime! not even use the strainer it was super smooth without any lumps and so delicious! Will always do this one easy & simple.
Before adding the yolks, I pass them through a fine mesh strainer to remove the skins. It helps to avoid lumps during the process, and the egg smell overall...
@@SugarSpunRun it's delicious 😋 I've had a hard time staying out of it😂 pretty soon I'll have to make more for Boston Cream Cupcakes 🩷 😁 🩷... right now I'm getting ready to make a second batch of Macarons 😁😉🥰...this time I'll color them "Teal" 🩵....I may make some German Buttercream....I'm not a huge fan of American Buttercream; it's too sweet for me 🤔💕
Came across this while looking for a recipe for cream pat using ice cream (when the store is out of cream). Good method, I'll try it. Sam's charming, but the video left me wanting to see more of the cooking process / pastry cream and less of Sam.
Do you wait for the cream to cool down to room temperature before adding the Saran wrap I am just worried about chemical leaching from the Saran wrap on the hot cream..
I know your american but can you expand on the cup thing? cups come in many sizes, could you give us the measurment of a cup in fld oz`s or litres, millilitres please.
I've made this 3 times. Excellent taste. The first time thought kinda tasted eggy the two other times came out liqiudy. So I'm doing something wrong. Seemed like it was thick so I took.off heat but after I strained it became more liqidy. I'm gonna keep trying but if anyone that has done thus, any suggestions would be great.
Hi! I don’t know what I’m doing wrong :( it never got to a pudding like consistency :( I’m not sure why :( would I be missing something? I followed the steps :(
Thank you for an awesome easy pastry cream. May I ask… 1. Can I use just whole milk instead of both whole milk & heavy cream? 2. Can I use this pastry cream to make fruit tart using puff pastry? Thank you 🙏
Vy, I made a tart using this recipe with only whole milk and I don’t think anyone could tell a difference not having cream in it. It will work with just whole milk.
When you say "medium" on that induction cooktop do you mean power level 5? When I make a custard base for ice cream I monitor the temp and adjust the power level to prevent the mixture from getting too hot.
4 or 5 but every cooktop will vary which is why I don’t list a specific number. Sounds like you are doing it the right way, monitor, adjust, dont let it get too hot.
@@SugarSpunRun I have the same cooktop you do which is why I asked. I do pretty much everything involving eggs with my induction top. Use the stove when I need to use larger pans and pots than the induction top can heat effectively.
Extracts could work, but I haven't tried them. I do have instructions in the post on my website about how to make it chocolate. :) sugarspunrun.com/pastry-cream-recipe/
What is the difference between pastry cream and vanilla pudding that's made from scratch? I tried making a vanilla pudding that only used cornstarch for thickening instead of egg yolks and, although it tasted good, it didn't have the "right" texture. At least not the texture I wanted anyway.
Tempering eggs always been disastrous for me, I’m definitely switching to this version, does it have any difference tho because this is a hell of a less complicated process! Thank you so much ❤️
After taking it from the fridge after cooling, it turns smooth again, but what if you want to put it in a cake it runs out. It needs to be like whipped cream doesn't it?
Made this recipe twice, followed directions to a T. The cream became runny after adding butter both times, even after refrigerating it over night. Now I have to start over and now the rest my recipe has to wait. Anyone else experiencing this?
I'm so sorry to hear this! There are a couple of things that could cause this, 1. the cream may have just been over-cooked or 2. the butter may not have been whisked in completely. I hope this helps and I hope you have success next time. :)
Every Christmas, mum makes custard from scratch, and this looks a lot like what she does, minus the butter at the end. I'll have to show her how clever she is, with this video! :D
I have never tried pastry creme because it always looked so complicated. Now I’m definitely trying this. Thanks so much! 😁
You can do it! Enjoy! ❤️
No pastry cream is easy and it’s yummy!! Plus you can flavor it when so many different things. You can also add nut paste, peanut butter or Nutella into it, followed by melted gelatin and make a light diplomat cream.
Egg whites freeze very well. I put them in a small glass jar to freeze them. Thaw in the fridge when you need them. You can put freezer tape to write how many whites are in the jar.
You just made my life easier. Thank you. One thing as a blind Baker that is really hard is to temper eggs. I've always struggled with it and usually my stuff doesn't turn out the way I would like it too. I am definitely going to try this method. I can't remember have you done a moose where you don't have to temper the eggs?
I'm so glad this is helpful for you, Mike! I do have a mousse that doesn't require tempering on my blog . If you search "dessert bowls" you should find it! Both of my chocolate and vanilla puddings are also made without tempering, if you're interested in those. 😊
@@SugarSpunRun cool!
Well, I've tried it twice! The first time with a 2/3 cup of sugar, the second with a 1/3 cup of sugar.
Hands down, with 1/3 cup of sugar is my favorite! Excellent and simple! Yay.❤ Thank you.
I'm so glad you enjoyed it! :)
The best and easiest pastry cream,Sam! TFS 💜
You are so welcome! ❤️
I just got your pastry cream done and boy is it good. I spilled some on the counter and couldn't resist tasting it. So good. Thanks so much.
You're welcome! I'm so glad you enjoyed it! :)
If I were serving this as part of a nice dessert for an event, I will definitely do this method as it’s similar to what I do. I despise straining and since I’m only using it for home use, I never strain it, not even for ice cream. But instead of tempering eggs this way, I’ve been reserving 1/4 of cold liquid as a starting point and add that to the eggs. I then heat the main mixture and pour some of the hot into the cold, but because I started with some cold milk in the eggs already, it goes smoothly. Thank you. And yes, this is so good on a spoon!
I used your pastry cream for a birthday cake filling and it was a mega hit! Thank you for your amazing recipe!
You're welcome! I'm glad you enjoyed it! :)
I was wondering if this pastry cream would be stable enough to fill cakes. You answered my question - so thanks!
Thank you for not wearing skimpy shirts ❤ i love your recipes, your chocolate and vanilla and velvet cake are bomb! Keep it up! Thank you for sharing well tested recipes🎉
I'm so glad you've enjoyed everything so much! :)
TY Sam! I was always looking for ways to make pastry cream without tempering. Here I found you. Gonna try this. Stay safe
It's so much easier! Enjoy 😊
Thank you so much for this recipe! So much easier than others! I subbed in 1/2 cup of honey into the wet ingredients in place of the sugar and it worked wonderfully!
You're welcome! I'm so glad you enjoyed it! :)
Absolutely Brilliant, I blended everything together in the mixer first and then cooked it, worked out brilliant, this version is a definite keeper
I'm so glad you enjoyed it! :)
This was my first time making pastry cream and oh em gee it’s divine! Thanks for sharing
You’re welcome! I’m so glad you enjoyed it so much! 😊
I Love this tutorial you explain everything so it's very easy to follow. I made it and it looks great I'm going to wait and make the donuts tomorrow to give my pastry cream plenty of time to chill. Thank you keep up the great tutorials.
Thank you so much! I'm glad you enjoyed it! :)
I like the way you explained. You really make it so simple as you had said. Thanks. From California.
You're welcome! Enjoy! :)
If I have 6 egg whites left from a recipe or in your case 5 plus one more, I make a 1/2 angle food cake. It works great and I use the cake with maserated strawberries and whipped cream to make a non-traditional strawberry shortcake.
Yum!
Thanks for this video Sam! I can now make pastry cream with ease😅
My pleasure 😊
This turned out fabulous. Thank you
I'm glad you enjoyed it! :)
I used this combined with your choux pastry recipe to make a batch of perfect cream puffs. Thank you.😊
Turned out perfect!! Super delicious and easy to make! Thank you 😊
I'm so glad you enjoyed it! :)
Thank you very much for the video. I appreciate you making the recipe so simple. It's perfect for a Boston Cream pie. You're the best. Take care ✌🏾
You are so welcome! Hope you enjoy! ❤️
Thank you! This looks so much easier!
You're welcome! Enjoy! :)
Thank you, I’ve been trying to make this for years and no luck. This was super simple and it is so yummy. Can’t wait to start using this in my cupcake recipes. 😭♥️😭♥️
I'm so happy to hear that!! Enjoy ❤️
This is absolutely delicious. Thank you for sharing.
My pleasure 😊
Great recipe, it’s amazing! Thank you
You're welcome! I'm glad you enjoyed it! :)
I love this recipe. I’ll make this for my puff pastry
Yum!
Hello chef 👩🍳 this is a beautiful pastry cream I will make this for my Boston cream cup cake or pie
Thank you 😊 you are the best 👏💖
You're welcome! Hope you enjoy! ❤️
Ohhhh.....me too! Great idea
Well, this was simply Brilliant! Thank you so much for sharing. xo
You’re welcome! ☺️
Thank you for this!! I curdled my pastry cream the other day when I didn't temper slowly enough 😬
Oh no! Hopefully this one works well for you. :)
Thanks so much for this. I've had problems with pastry cream before and this looks a whole lot simpler. I'm looking forward to giving it a try. 🙂
I'm glad it was helpful!
I'm thinking 🤔....Boston Cream Pie? What do you think?
This would work great for that! 🙂
OMGGGGGGGGGGGGG, I have been searching/reading/trying for months to find this cream (for eevrything) love you, Little Miss Angel Cook!!! I am a wee bit scared, but I am going try this! Thank you angel face, I'll let u know how it turns out.
Just go slow and be patient, and you'll do just fine! I hope you love it 😊
@@SugarSpunRun🌷🌹🌼🌹🌷
Amazingly easy and fool-proof! Thank you!
I just made this, thank you so much!! It came out perfect, can’t wait to eat it😋🙌
I hope you love it! :)
You are great I love your kids. IF I may offer an even simpler way-- do it in the micro for 35-40 second bursts stop and stir and repeat until thick. Never will it burn!
I skipped the step smesh strainer because it didn't want to flow through, and i have the same smesh strainer. But the result was sublime! not even use the strainer it was super smooth without any lumps and so delicious! Will always do this one easy & simple.
I'm so glad you enjoyed it so much! :)
Before adding the yolks, I pass them through a fine mesh strainer to remove the skins. It helps to avoid lumps during the process, and the egg smell overall...
Thank you for sharing! great tip!
This, I can do. Thank you!❤
You're welcome 😊
Thanks for this receipe
Boston cream pie! This would be absolutely perfect for it!! Weeee!
This is brilliant and makes a lot of sense. So does making croissants the new way of piling up 9 circles.
My mouth was watering.... it looked like delicious vanilla pudding. Which reminds me, can you please show us a recipe for pumpkin pudding?
I'll add it to my list! In the meantime, give my vanilla pudding or my no bake mini pumpkin pie cheesecakes a try! 😊
@@SugarSpunRun - Your pumpkin cheesecake is out of this world! It's one of my family's favorites!
I'm using this method and recipe, as I'm typing this... ❤so much easier! Thank you ❤
It really is easier! Hope you love it ❤️
@@SugarSpunRun it's delicious 😋 I've had a hard time staying out of it😂 pretty soon I'll have to make more for Boston Cream Cupcakes 🩷 😁 🩷... right now I'm getting ready to make a second batch of Macarons 😁😉🥰...this time I'll color them "Teal" 🩵....I may make some German Buttercream....I'm not a huge fan of American Buttercream; it's too sweet for me 🤔💕
Loved it for my first time trying thought I messed up and scrambled my🥚🍳
Oh no! That can be so frustrating, I’ve been there! Just be sure to keep your heat low, you’ve got this :)
Hi Sam - can I use half and half milk to make the pastry cream and no whipping cream to be added? Please advise thank you so much!
Half and half would work. I would just use 2 cups of half and half and omit the milk and heavy cream. :)
Fantastic I loved it thank you Sugar
You are so welcome!
I made your cookie recipe with the condensed milk, lost it or could not find it, now i look at this recipes and remember you :P
Came across this while looking for a recipe for cream pat using ice cream (when the store is out of cream). Good method, I'll try it. Sam's charming, but the video left me wanting to see more of the cooking process / pastry cream and less of Sam.
Can I substitute for lactose free milk?
Thank u😊 frm srilanka
How do you know what I want to make every time!
Do you wait for the cream to cool down to room temperature before adding the Saran wrap I am just worried about chemical leaching from the Saran wrap on the hot cream..
Yes, I let it come to room temperature before adding the cover on top. :)
@@SugarSpunRun thank you!
I know your american but can you expand on the cup thing? cups come in many sizes, could you give us the measurment of a cup in fld oz`s or litres, millilitres please.
I do have the conversions in the written recipe in the description. :)
ok thankyou i will take a look pretty lady@@SugarSpunRun
This is similar to Thomas Joseph from Kitchen Conundrums. Much easier than the traditional style.
Could you use half and half in place of reg milk?
Luscious 💕🤤
🤔 when you say; " this is also a pour in..." did you pour something in there before that? Can you please explain what also did you pour in?
Do you mean around the 2:17 mark? I actually said “this is very important” I’m sorry for any confusion. 😊
Is this basically vanilla pudding?
I've made this 3 times. Excellent taste. The first time thought kinda tasted eggy the two other times came out liqiudy. So I'm doing something wrong. Seemed like it was thick so I took.off heat but after I strained it became more liqidy. I'm gonna keep trying but if anyone that has done thus, any suggestions would be great.
Hi! I don’t know what I’m doing wrong :( it never got to a pudding like consistency :( I’m not sure why :( would I be missing something? I followed the steps :(
I would try just cooking it a little bit longer next time. 😔
Thank you for an awesome easy pastry cream.
May I ask…
1. Can I use just whole milk instead of both whole milk & heavy cream?
2. Can I use this pastry cream to make fruit tart using puff pastry?
Thank you 🙏
Vy, I made a tart using this recipe with only whole milk and I don’t think anyone could tell a difference not having cream in it. It will work with just whole milk.
If a skin does form how can one remove it ? Thanks soooo much
You can just use a spoon to scrape it off. :)
When you say "medium" on that induction cooktop do you mean power level 5? When I make a custard base for ice cream I monitor the temp and adjust the power level to prevent the mixture from getting too hot.
4 or 5 but every cooktop will vary which is why I don’t list a specific number. Sounds like you are doing it the right way, monitor, adjust, dont let it get too hot.
@@SugarSpunRun I have the same cooktop you do which is why I asked. I do pretty much everything involving eggs with my induction top. Use the stove when I need to use larger pans and pots than the induction top can heat effectively.
Will this be okay if i add flavors, banana example.?
Extracts could work, but I haven't tried them. I do have instructions in the post on my website about how to make it chocolate. :) sugarspunrun.com/pastry-cream-recipe/
What is the difference between pastry cream and vanilla pudding that's made from scratch? I tried making a vanilla pudding that only used cornstarch for thickening instead of egg yolks and, although it tasted good, it didn't have the "right" texture. At least not the texture I wanted anyway.
Where can I find the recipe?
In the description. :)
Tempering eggs always been disastrous for me, I’m definitely switching to this version, does it have any difference tho because this is a hell of a less complicated process! Thank you so much ❤️
This is so much easier and tastes exactly the same. Enjoy! 😊
Can this pastry cream be used to fill cupcakes?
Yes! I use it in my Boston cream cupcakes (th-cam.com/video/rxwtgLkvC94/w-d-xo.htmlsi=CbhLETNwipAmPHbr)
Does the milk and heavy cream in the beginning have to be at room temp???
Nope. :)
After taking it from the fridge after cooling, it turns smooth again, but what if you want to put it in a cake it runs out. It needs to be like whipped cream doesn't it?
You would need a sturdy butter cream dam to hold it in
Hi dear can I use this pastry cream for filling cake layers ?
I’d recommend a sturdy dam to hold it in, then yes that would be fine :)
Can this recipe be doubled or tripled?
Sure thing! 😊
@@SugarSpunRun thank you!!
Is pastry cream what you use to fill Eclairs, or Cream Puffs or between the layers of a Napoleon?
it is used in eclairs and cream puffs. Sometimes it is used in Napoleons, but some recipes may use something else instead, it depends on the recipe.
@@SugarSpunRun Thank you !
Yummy!!
Does these need to be all room temp?
Nope. :)
So this is the same as vanilla custard and vanilla pudding?
Pastry cream is a custard but pudding is usually thinner.
@@SugarSpunRun Thank you
Sam i made this and it was sooo easy!
Wonderful! 🥰
Is it possible to use heavy whipping cream or just heavy cream ? Thank you ❤️
Yes, you can! Enjoy 😊
@@SugarSpunRun Thank you 😊, Namaste❤️🙏
I love your blouse!
Thank you 🙂
@@SugarSpunRun You're welcome!
Nice👍👏😊
Thanks 🤗
Nice! 😊
What's the difference in this and pudding
Pastry cream is a bit thicker and richer. :)
Can I use allulose or powdered monk fruit?
Unfortunately I haven't tried it and I'm not very familiar with using either of these to be able to say. :(
Could one use two cups of half and half?
Yup!
Can i use whole milk if i don't have heavy cream?
Unfortunately it won’t thicken quite the same.
@@SugarSpunRun thanks
You can use half and half instead of the milk and cream.
Hey Nice n Fast!🙌🏾
Thank you, I love to put on French bread .
You are welcome 😊
Can you make it thicker?
You can just cook it a little bit longer but be sure to keep an eye on it so it doesn't burn. :)
Does “Egg beaters” work?
Unfortunately not. Egg Beaters are made from egg whites, which won't work in this recipe. You'll need to use real egg yolks for this one. 😊
Do I have to add the cream?
I really don't recommend leaving it out. Your cream won't turn out.
Can I use vanilla paste?
Sure! 😊
💖👼🏻🌺
Time to make Boston cream cupcakes. 🧁
Great idea! 😊
all i need is a recipe to put it in now
I've got plenty over on my blog 😊
@@SugarSpunRun Where is your blog?
buying creme puffs for me is hit and miss since I do not like creme patissiere that tastes so milky. How to make creme patissiere not too milky?
This is great, but what's the "simpler" part? Just not putting warm milk into the eggs first?
No tempering needed :)
🧡👍
Pastry cream is already pretty simple to make.
I'm glad you think so. :)
Made this recipe twice, followed directions to a T. The cream became runny after adding butter both times, even after refrigerating it over night. Now I have to start over and now the rest my recipe has to wait.
Anyone else experiencing this?
I'm so sorry to hear this! There are a couple of things that could cause this, 1. the cream may have just been over-cooked or 2. the butter may not have been whisked in completely. I hope this helps and I hope you have success next time. :)
Just hand over the bowl and spoon and nobody gets hurt*:;!!!!!
🤣