Microwave Pastry Cream

A quick and reliable method for making smooth, lump-free pastry cream that cooks in about 7 minutes—no double boiler, no tempering eggs.

8 servings

Prep Time 10

Cook Time 7

Total Time 17

Blend ingredients: Combine 2 1/4 cups milk, 4 egg yolks, 2/3 cup sugar, 1/4 cup cornstarch, and 1/8 teaspoon salt in a blender or whisk until completely smooth.
It may look foamy—don’t worry, the bubbles disappear when heated.
Microwave to start cooking: Pour the mixture into a large microwave-safe bowl (at least 2-quart capacity). Microwave on HIGH for 3 minutes.
Whisk and continue heating: Remove and whisk well. Then microwave in 1-minute intervals, whisking after each, until the mixture thickens and heavily coats the back of a spoon (usually around 6–7 minutes total, depending on your microwave).
Finish with flavor: Stir in 2 tablespoons butter and 1 teaspoon vanilla bean paste or vanilla extract until melted and fully incorporated. If any lumps remain, press the warm pastry cream through a strainer.
Cool and cover: Press plastic wrap directly against the surface of the pastry cream to prevent a skin from forming. Let cool briefly, then refrigerate until chilled.

Freezing: Not recommended because it can change the texture of this cornstarch-thickened pastry cream.