Perfect Pastry Cream from the Alicía Foundation

3.26 lbs. US (1480 grams)

Ingredient Amount
Cornstarch .18 lbs (80 grams)
Milk 1 (room temp) .18lbs (80 grams)
Egg Yolks (room temp) .44 lbs (200 grams)
Sugar .44 lbs (200 grams)
Milk 2 2.03 lbs (920 grams)


  1. Mix the cornstarch with the first milk to form a paste,
  2. Add the egg yolks and mix until smooth
  3. Pass through a fine mesh sieve. Make sure that the bowl they are in is big enough to hold all of the ingredients.
  4. Boil the sugar with the second amount of milk. This is the most crucial step, make sure you have a pot that is tall enough so that when the milk comes to a rolling boil it won’t spill over. The rolling boil is needed so that the milk reaches a high enough temperature that when it is poured over the milk/cornstarch/yolk mixture, the yolk and the cornstarch proteins will coagulate
  5. In one motion, pour the milk into the milk/cornstarch/yolk mixture; ideally this is done with two people, where one pours the boiled milk and the other whisks as quickly as possible.
  6. Cover the pastry cream with plastic wrap and cool off over an ice bath.

Additional tips

Store in an airtight container (cover the cream with plastic wrap) in refrigeration. Discard after 4 days.

Recipe credit: the Alicía Foundation

© 2018 The Culinary Institute of America