Silky and rich, this pastry cream comes together on the stovetop with just a handful of pantry staples — sugar, cornstarch, whole milk, butter, and a good hit of vanilla — whisked until it turns glossy and thick enough to mound softly on the whisk. That fine-mesh strain is the secret to its ultra-smooth texture, catching any stray lumps before it chills into a spreadable, pipeable custard. Pressing plastic wrap right against the surface keeps it silky instead of skinned, so once it's cold you just give it a quick whisk and it's ready to fill tarts, layer cakes, or spoon straight into a bowl. It's a dependable, versatile base to keep in the fridge, and it works beautifully for a gluten free dessert spread. Simple technique, big payoff — this is the kind of make-ahead component that makes pastry projects feel effortless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined with no lumps.
Gradually pour in the milk while whisking constantly, starting with just a few tablespoons to form a smooth slurry before adding the rest, until fully incorporated and lump-free.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
