Print Recipe

Cinnamon Pastry Cream




  1. Place milk, vanilla bean, cinnamon stick and ground cinnamon in a saucepan and heat to a boil.
  2. While the milk is heating, mix the cornstarch, sugar and salt.
  3. Gradually add the eggs to the dry mixture and mix until smooth.
  4. Slowly add 1/3 of the hot milk while whisking constantly (this is tempering the eggs). Then, pour the tempered eggs back into the saucepan and return to the heat, stirring constantly (now with a wooden spoon) until the mixture comes to a boil and thickens.
  5. Remove the vanilla bean (you can rinse the bean and air dry it then add it to a canister of sugar to make vanilla sugar) and the cinnamon stick.
  6. Pour into a large shallow bowl and cover the surface with plastic wrap or parchment to prevent a skin. Cool down a bit before putting in the refrigerator.
  7. Pastry Cream should keep about 4 days in a cold fridge but it's best within 2 days.

Makes about 1 pound 8 ounces pastry cream.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.