The Best Lightened Up Pastry Cream Recipe. It tastes delicious on its own, but also makes a great filling for cakes, eclairs or cakes in a jar.

Lightened Up  Pastry Cream




– 2 cups milk – 4 egg yolks – 1 egg – 1/2 cup sugar – 1/2 cup cornstarch – 2 tbsp vanilla extract or vanilla bean paste – 2 cups heavy cream – 5 tbsp unsalted butter – 2 packs powdered gelatin — (7 grams each) – 1/3 cup cold water

10 servings

25 mins

Step 1

Bring milk and 1/2 of the sugar to a boil. Reduce heat to low. In a bowl, whisk together egg yolks, egg, the remaining sugar, corn starch and vanilla.

Step 2

Add 1/2 cup of the hot milk to the egg mixture and whisk to combine. Then pour mixture into the sauce pan with the milk. Cook over medium-low heat, whisking constantly. Cook for 3-5 minutes, until thickened. Add butter.

Step 3

Strain through a fine mesh sieve. Let it cool to room temperature.

Step 4

Sprinkle gelatin over cold water. Let it sit for 5-10 minutes, until it blooms.Warm up gelatin over a double boiler or for 10-20 seconds in the microwave.Pour gelatin over the custard, whisking constantly to combine.

Step 5

Beat heavy cream until soft to medium peaks (5-6 minutes on medium speed). Do not overbeat, it will ruin the texture of the pastry cream.

Step 6

For soft-medium peaks - if you take your whisk out of the bowl, more of the cream will cling to the whisk but any peaks will quickly soften and curl. Fold into the custard.

Step 7

 Pour into glasses, or use to fill cakes, eclairs or tarts.