Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph

[@tinychopsticks]

Makes 2 cups. Kitchen Conundrums DRY mixture: In a saucepan ½ cup sugar ¼ cups cornstarch Mix both Add Pinch of salt WET mixture: In a big measuring jug, 2 cups milk room temperature 4 yolks Whisk Add wet to dry in saucepan, whisk as pouring in wet mixture Add 2 tblspn (25g) butter. Turn heat on to medium to boil 1 min Add flavouring, 1 tblsp vanila/ espresso Strain to get rid of egg lumps. Pour out to a large flat pan to cool. Cover with cling wrap to the surface. Chill in fridge, 2 hrs. You are welcome ;-)

[@anotherrandomyoutuber94]

Thank you so much!

[@Oneiromatic]

tinychopsticks You're amazing!

[@tinychopsticks]

welcome ;-)

[@MZB80]

Thank you xx

[@ipekbozkurt9995]

tinychopsticks u

[@fatimamoussa1928]

The way your egg yolks looked in the glass bowl was so satisfying.

[@Random-zk4kk]

IKR

[@rabiakaya5383]

lol yesss

[@ShellyBashkirov]

Amazing!! I'm allergic to dairy and have been desperately looking for a recipe for a dessert cream that would satisfy the craving. I replaced the milk and butter with oat milk and margarine and the pie turned out so good! My whole family enjoyed it, even the dairy eaters. Thank you!

[@elainebernier]

Can you double this recipe...asks the little chubby person.

[@muxux4]

I love watching this new generation of young chefs re-writing the methods. I have been cooking for 40 years and am still learning. I love watching people who know what they're doing and do it well, even on TV or the Internet. VIVA La KITCHEN!!!! VIVA LA FOOD!!

[@jiaxihuang909]

the way those egg yolks sitting in the bowl is so cute LOL

[@trueleyes]

I have to say Thomas, you have proven once again that for me you are my Go-To Guy in cooking and baking. I have heard about this "All in One" pot of pastry cream but I have been looking all over for it and here it is with you. PLEASE forgive me for NOT looking you up FIRST. Great Stuff Chef. Thanks

[@ObyNnadi]

I just made this a little while ago and it turned out perfectly and tastes great!!! I separated the cream into a few bowls and I was able to customize them with a few different flavors like lemon, almond, and vanilla extracts. I was also able to color the pastry cream for some mini tarts that I'm customizing for a birthday party.

[@millienexu5684]

Just wanted to say this is the recipe I come back to multiple times years later because it’s so simple and delicious. Thanks a lot!! Love this show

[@goldminutes]

I love kitchen conundrums, it's so helpful and Thomas is always so informative. Plus he seems like such a lovely person. Always look forward to this segment :)

[@andreacrisostomo7533]

By far, this is the easiest and smoothest pastry cream recipe I've tried. Thomas Joseph makes everything doable and fail-proof! :)

[@tammyh9801]

I LOVE the way you break down notoriously difficult dishes so it is manageable for cooking/baking newbies, like myself. Kitchen Conundrums is my favorite cooking show, awesome job!

[@Breeze700]

You are the MAN! Looked everywhere for a good recipe. Some where ok , but your's was the best. Few recipes come out exactly like how they are shown this one was spot on. FYI one little detail though, was that no amount of butter was given so I used 4 Tablespoons and also 2 teaspoons of vanilla extract and it came out great. Thank you so very much!

[@kika1806]

Have you ever tried his recipe for brownies? It's amazing! I noticed this about the butter too, thank you for sharing what worked for you

[@Breeze700]

@@kika1806 I have not tried that , but it sounds yummy! I'm glad I could hep : )

[@Breeze700]

@[e-mail] Barillas Sorry for the late reply, but you are welcome! Thanks for all the love too!

[@ArmyofRadishes]

1/2 cup sugar 1/4 cup cornstarch pinch salt 2 cups whole milk 4 egg yolks 2 Tbsp butter 1 tsp vanilla extract(or your choice)

[@fernandezray32]

what is the yield on this?

[@denirn8725]

Thanks 🙏 so much for the Imperial measurements. As hard as I try, my head just can’t get a handle on the Metric system, without needing to constantly convert. 🙄

[@tagdavid9503]

Makes about 24 fruit tarts. I'd say 720ml of custard?

[@src3360]

Here’s a tip... mini tip 😆 Use half cornstarch, half flour It gives a better texture in the finished product. It’s a small difference but meaningful 🌈🙏🏻🤙🏻

[@301250]

Ok

[@jksizretired]

My Mom has been making her pastry cream this way for YEARS! It's how I was taught to do it and could NEVER understand why anyone would go through the nose bleed of tempering. 🙂 Works perfect EVERY TIME!! FABULOUS for chocolate cream, coconut cream and banana cream pies!!

[@sharifahzahirasyediedin4480]

I made this twice and it always turns out great. Thanks Thomas! Precious recipe indeed!

[@theawesomecatmom8315]

I just discovered your channel and i am so glad i did! The way you explain the process of making/baking dishes is phenomenal.

[@helpfulnatural]

I made this recipe for the first time today to fill a Boston Cream Pie. It is very creamy and delicious. It was also quite easy to make. I will definitely be making this pastry cream again!

[@DG-mv6zw]

Wonderful recipe, Thomas. Clear, concise and methodical....which is what we all need. Many thanks 👍

[@sarahdelossantos8771]

I just finished making this, and it was incredibly easy and delicious (I tasted some while it was still warm). I will never go back to tempering the eggs with hot milk, as this way was so easy and the result was smooth, creamy and tasty.

[@ecomsnacks6122]

I’ve been using this method for years and never looked back. Thank you Thomas

[@lucyyoung16]

Thomas, thank you for al the explenation you do. All that info is so useful to understand the secrets behand perfec baking

[@cgr6661]

love this!! Works amazingly with your puff recipe. I used to always fail at cream puffs but thankfully your tutorial worked! (And works every time.)

[@Olivia-to1yf]

Are you kidding me, that is so easy to make! You have blown my mind, this will be my go to recipe!

[@GlittzGlam7]

I would watch any recipe that Thomas tells me because damn, he is great, charismatic and informative.

[@maravoznijs4095]

Hi Thomas! I've made this many times as per your recipe and method and have been successful. Today, in a pinch, I only had heavy cream. Always on low to medium heat, somehow my pastry cream split. Yikes! But I found a solution... Sit the pot in a bowl of cold water and whisk vigorously, and I mean vigorously, to break a sweat vigorously, for about two or three, maybe five minutes. It came together miraculously. Just thought I'd share with you and others in case they ran into the same situation. Much gratitude for all your tricks, tips, and recipes. 'Luv 'ya.

[@vintagetinbucket]

Thomas Joseph, this is a game changer! Can’t wait to try this

[@jaytan56]

Oh my goodness that pastry cream looked SO GOOD 😍😍 i really dislike how many recipes always add a lot of cornstarch, such that it is so thick like clumpy glue. On the other hand, the pastry cream here looks just nice and thick yet silky, smooth and creamy. Its gorgeous!

[@celita8183]

Oh thank you! I read the Martha Stewart no fuss recipie but I was confused on the steps. Thank you for the visual video and explanation. 😊

[@jeah8259]

Made it today! Perfect! The last time I made this using someone else’s recipe using 6 egg yolks was just awful, I threw it away, what a waste of time and money, was traumatized so I stopped making it for over 2 years but now I will make this at least once a month, THANK YOU!

[@jjanekim]

I didn’t have milk so I used half almond milk + half heavy cream and it turned put beautifully! :)

[@luciannicholson8994]

Thomas, you are a treasure!!

[@anonymiss86]

This is a GREAT recipe. Waaayyyy easier than tempering in. I love using it in cream puffs 💕

[@auramarinabruzual8137]

It is just wonderful

[@cyndithomas3379]

OMG so easy, clean and fresh! Thank you!!

[@lindamcfee3792]

FINALLY! Thank You for such a simple recipe.

[@robertad242]

This was SO GOOD. I filled my doughnuts with this, delish 🥺💚

[@davidpavlich8939]

I know this is an old video, but my first excursion into pastry cream was not good. I just tried your way and it was a great success! I don’t know why anyone would do this the old tempering way. The key was you making it clear that the mixture must boil. Thank you!!

[@toshiyukisuzuki7610]

mister, your method makes perfect sense. thank you for sharing. you have so many admirers... no time to answer their questions? at least the worthy intelligent ones?

[@PrettySakiGerl]

why? why so adorable? and this great tips for pastry cream is perfect for cream puffs that I also watched last night. thank you Thomas! please

[@lolyrose1333]

It looks so elegant.

[@vladislavstanimirovic9650]

I tried this along with the cream puffs recipe, and it really is easy. I have literally no experience in cooking, and my cream puffs and pastry cream came out perfect first time out! Just make sure you don't overcook the cream because it will be the same density vanilla pudding is. Took me about 1.5 hours to make these but it was well worth it.

[@iliridaaliji5477]

happy eid mubarak !!! love this recipe

[@spacedust4931]

I tried this and it worked like magic and the taste is incomparable ❤❤❤❤ so in love!! Thank you!!

[@stefanielim4930]

The best always and works with all Flavours!!!

[@NaniTikTokAddiction]

I added this video to my favorites. It was the best recipe ever! So quick and easy to make!!!!

Hi TOM!! can you use this as a cake filling?? I am not into stuff that is too sweet and I often find the recipes have this gross overly sweet filling. I am just wandering if it would be firm enough???

[@midgeirwin]

Love looking at your tutorials I can honestly say you are the best you explain things so well I will be making a few things and look forward to learning more Thank you Midge

[@nazlishirazi9459]

I always had problems with grainy pastries. thank you so much for the recipe.

[@insomnialemon]

9 years later and i’m still using this recipe

[@DonnaMSchmid]

Once again, I've learned something new from you! You're doing a great job with your videos! Thanks!

[@Species710]

Thank you Thomas Joseph. I hope to make this recipe soon.

[@landilan13]

This my fav recipe for pastry cream :D always comes out perfect and tastes delish!

[@stormygirl1704]

You are a good teacher. The recipe looks simple. I will try this. Thanks!!

[@sali8386]

Tried it and it really works!

[@katsnow6484]

I was totally skeptical of the one pan method but I WAS WRONG. This worked perfectly on the first shot. Super silky, perfect flavor and texture. ⭐️⭐️⭐️⭐️⭐️ would make again

[@daniellewilliams2855]

Thank you Thomas finally after 48 years I can finally make a good custard. Yeah

[@kingab6865]

Awesome . Thank you . Wish me luck . Trying to make a fruit tart for my teenage daughter for her bday .

[@elhyxjohn2931]

THANK YOU! this recipe works PERFECTLY! and now im looking forward for the cream puff recipe tomorrow, i hope it will works too! btw about the proportion of the vanilla extract and the butter (NOTE: this is just on my own) butter-1 tbsp vanilla- 1 tsp

[@yasminchan9223]

Thanks

[@joelcarson4602]

double that

[@CorkysTeaTime2022]

Thank you very much for this wonderful recipe!!

[@lyricsnoblue17]

Thank you Thomas! I followed your instructions along with the video of cream puffs and they came out perfect!! thank you so much for this video, it was a recipe that I couldn't get right.

[@Lucilleisaball]

I absolutely LOVE THIS!!!!!! I was always so intimidated with pastry cream. I love you for this ! btw, you are my new culinary hero. Besides martha.

[@Robin-ci2kx]

One thing I look for when looking at KZbin recipes and that is how many people say they've made the recipe instead of just saying they will make it...some day...and it "looks good". The good recipes are the ones in which people say they've made it and love it and that they loved it so much they've made it many times. That means, to me, it's worth making. Many recipes sound good and look good but when you make them they don't work. I have never seen a recipe with so many "have made and love- its".

[@abrokenandacontriteheart1308]

My Favorite!!! For fruit tarts and eclairs. Thank you.🍓 Can you make a tart shell now? Lol Do they usually put a glaze over the fruit? I like the powdered sugar idea ... Pretty.

[@sandraboxill1322]

Awesome...loved it...looks really simple..I'm always intimidated when baking with eggs..but this looks simple..I'll try it...Thankxxxxx

[@wandsandwizards]

Thank you Thomas. I will try this for filling custard donuts. I always hate tempering the egg mixture with hot milk. This makes things so much simpler.

[@Cilver007]

Thank you Thomas! You're a true star! Could you perhaps show us how to make clotted cream? :)

[@fieldydream8148]

WOW!!! finally life is easier making creme patisserie. no falling of the arms lol thank you so much for this technique cheers!

[@ortidaniel01d73]

Those yolks in the bowl are my aesthetic

[@abgarb4259]

Thank you , thank you , for such an amazing tasting, first class pastry cream. Your instructions are so perfect and easy to follow. Now, I have a question … is it possible to add chocolate or cocoa to this recipe ?

[@bakewithela8327]

I just made this recipe and it turned out great. I'm using it for a strawberry tart. Thank you so much!

[@shamrock4500]

exactly the way my grandma made it, perfect every time

[@ccm8198]

hi thomas! thank you for answering all our questions. love your video tutorial😊

[@marjanakhbari2129]

This was the best and easiest recipe 👍🏻😀

[@lsgmawest]

I love this guy!!!

[@raghavkumar9492]

Hi Thomas, your videos are quite informative and interesting and inspiring... Sir in my family we don't prefer adding eggs in our food... So just wish to know one thing that what vegetarian thing should I add in place of a whole egg, egg white and egg yolk. Your guidance will certainly help me lot

[@stacylamb980]

I just made these today perfect and I used the pate choux recipe too. Perfection. Definitely making a croquembouche

[@jhennyb4304]

I just tried it now .. soooo gooodddd love it! And so easy thank you!!!

[@rupajames4739]

I love your videos. I have learnt alot from your guidelines. Thank you so much for these videos. Love from Pakistan.

[@MsSonatural1]

Love it...Thanks Thomas!

[@cathylau9052]

i tried to make this earlier and it came out perfectly, thanks for sharing this recipe 😁

[@Bebe-wm1ot]

Ok usually I'm skeptical of hacks of classic recipes. I usually use one from a MS cookbook, but THIS one made the most velvety smooth pastry cream I have ever made. I'm shook

[@alexxsmithh3918]

I LOVE YOU SO MUCH! you are the best teacher! xx

[@nouraboalhassna6345]

been watching your VID for the past 2 hours! it's soo soothing !!

[@toiningula3966]

Tried and tested, super easy and delicious 👏🏾😊

[@MrPetfre]

I just did it! Wow amazing 🤩

[@sandychannel]

such a simple recipe! love it

[@Sochilinda]

This recipe was truly amazing. Thank you!

[@yvettestone7099]

this looks amazing ive never tried pastry cream so will give it a go. I have a conundrum with making french meringue kisses. The caster sugar doesnt disolve so my meringue is always grainy. I use room temp egg whites, vinegar cleaned bow and whisk, even tried putting the sugar in the oven to help it along but it just wont disolve fully amd then I tend to overbeat because im trying for so long so its a double fail. So frustrating! can you help me understand why this is happening??? Thanks! x

[@maynatamon1608]

Thank you! Just made it, it was easy and yummy. I didn't add butter though

[@sitinuriatistudio]

This is so easy to make. Thank you!!!

[@danielm872]

What would I do without you Thomas! You should be a teacher in a culinary school

[@RacheldeGraaff]

Thank you Thomas. I love your tutorial :)

[@mvazquez2616]

thanx for a very precise recipe!! luv it! 1 ? ive seen some chefs throw in the whole egg & make pastry custard cream! so whats the deal with the whole eggs? cheers guys & gals...

[@shermoore1693]

Hi, thanks for this recipe, How much butter did you use? It's very similar to custard, which I use to fill éclairs and other things you spoke about.

[@sf9530]

Love your informational video series and tips. Learning so much.Everytime I make pastry cream with cornstarch, I taste cornstarch and it has an after taste. When it comes to a boil, I make sure it boils a minute for a full minute and sometimes more to make sure that cornstarch after taste is gone but I still taste it. Any ideas what I am doing wrong?Can you show a pastry cream with flour instead of cornstarch as well.

[@michelemiranda2417]

Nice! Do you refrigerate the pastry cream straightaway while it’s still warm after cooking ?

[@clairressagoad2789]

So gonna use this method, looks so easy...! Ty!

[@KRISTINASCOOKINGCORNER]

thank you so much!!!!!!!!! finally a easy cream recipe!

[@MrHRScrc]

Hello Thomas Joseph. Thank you for another great and handy video. I want to request you if have an easy way to do 1. eclairs dough and 2.- The Pie Shell on this video ( I saw another video for shell but I don't know if is the same. Thank you in advance. Regards.

[@Desireme55]

Came out perfect!!