Pastry Cream

Production identity

Target finished yield

5 kg · approximately 50 portions at 100 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)

Total formula input

5 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 60 min total

Equipment

saucepan · whisk · sheet pan · plastic film

U.S. major allergens intentionally present

Egg, Milk

Additional sensitivity note

None listed.

Holding / service

Cool rapidly and refrigerate ≤41°F / 5°C; protect surface from skin formation.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Heat milk with part of the sugar to steaming; separately whisk yolks, remaining sugar, cornstarch and salt until smooth.

2. Temper hot milk into yolk mixture gradually, then return everything to the saucepan.

3. Cook while whisking continuously through the first boil so cornstarch fully gelatinizes and raw starch flavor disappears.

4. Remove from heat, whisk in butter and vanilla, then spread into a shallow pan for rapid cooling.

5. Cover surface directly, cool rapidly and whisk smooth before service/use.

Working numbers

• Finished yield: 5 kg
• Cornstarch = 4.4% of formula
• Must reach a full controlled boil for starch setting
• Rapid shallow-pan cooling after cook

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Smooth glossy custard, clean vanilla/dairy, thick enough to pipe, no grain, scorch or raw starch taste.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.