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Chocolate Pastry Cream

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  • 2 1/4 cups milk
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 4 ounces semi-sweet or dark chocolate


  1. In a medium saucepan, heat 2 cups milk to boiling.
  2. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. whisk in cornstarch and flour until smooth.
  3. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes.
  4. Remove from heat and stir in vanilla extract and melted chocolate. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

Makes 2 3/4 cups.