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Ginger Pastry Cream

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  • 8 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch salt
  • 3 tablespoons cornstarch
  • 2 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 1 (2-inch) piece fresh ginger, peeled and roughly chopped
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons unsalted butter (no substitutes)


  1. Whisk together egg yolks, sugar, and salt in a large mixing bowl until well blended. Whisk in cornstarch.
  2. In a medium saucepan over medium-high heat, bring milk, vanilla extract and ginger to a simmer, until mixture bubbles around the edges.
  3. Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly.
  4. Transfer the liquid back to the pan and cook over medium-low heat, stirring constantly with a wooden spoon until thick, 5 minutes.
  5. Remove from heat and stir in whipping cream and butter.
  6. Strain pastry cream into a clean bowl and cover surface with plastic wrap.
  7. Refrigerate until cold.