How many calories are in Vanilla and Chocolate Pastry Cream?
Vanilla and Chocolate Pastry Cream has about 173 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertVegetarianGluten FreeLow CarbUnder 300 CaloriesQuick Meals30 Minute Meals
Vanilla and Chocolate Pastry Cream
Vanilla and Chocolate Pastry Cream is a Dessert international recipe with 173 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
173 kcal
Total Time
10 min
Servings
1
Protein
7.4 g
About This Recipe
The story behind Vanilla and Chocolate Pastry Cream
Vanilla and Chocolate Pastry Cream is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg yolk, milk, and cornstarch.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 173 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 10 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Vanilla and Chocolate Pastry Cream worth coming back to.
Ingredients
- Egg Yolk1 count (15 g)
- Milk1/2 cup (120 ml)
- Cornstarch1 tablespoon (10 g)
- Vanilla Extract1 teaspoon (5 g)
- Cocoa Powder1 teaspoon (5 g)
- Stevia2 packet (2 g)
Instructions
- 1
Step 1
In a small pot, add the egg yolk with the cornstarch and stevia. Mix with a whisk until combined.
- 2
Step 2
Add the vanilla extract and mix again.
- 3
Step 3
Pour the milk and mix again. Take it to a medium-high heat and use the whisk to stir constantly.
- 4
Step 4
Once boiling, keep stirring until thick and turn off. It'll be approximately 1 minute.
- 5
Step 5
Divide the mixture in two, add the cocoa powder in one of the mixtures and mix until combined.
- 6
Step 6
Put the two mixtures in a glass.
Nutrition Snapshot
Macros and micros at a glance
31/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
173
Protein
7.4g
Carbs
19g
Fat
8.6g
Fiber
1.9g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
MilkEggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Vanilla and Chocolate Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Vanilla and Chocolate Pastry Cream
How long does Vanilla and Chocolate Pastry Cream take to make?
Vanilla and Chocolate Pastry Cream takes about 10 minutes from start to finish. That is roughly about 10 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Vanilla and Chocolate Pastry Cream?
Most ingredients in Vanilla and Chocolate Pastry Cream can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Milk. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Vanilla and Chocolate Pastry Cream?
Vanilla and Chocolate Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Vanilla and Chocolate Pastry Cream?
Yes, Vanilla and Chocolate Pastry Cream generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Vanilla and Chocolate Pastry Cream?
Vanilla and Chocolate Pastry Cream is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Vanilla and Chocolate Pastry Cream up or down?
Yes. Vanilla and Chocolate Pastry Cream is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Vanilla and Chocolate Pastry Cream?
Vanilla and Chocolate Pastry Cream works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Vanilla and Chocolate Pastry Cream is cooked properly?
Vanilla and Chocolate Pastry Cream is ready when the egg yolk is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Vanilla and Chocolate Pastry Cream suitable for vegetarians?
Yes. Vanilla and Chocolate Pastry Cream is suitable for vegetarians as written.
Is Vanilla and Chocolate Pastry Cream gluten-free?
Yes. Vanilla and Chocolate Pastry Cream is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Vanilla and Chocolate Pastry Cream?
Yes. This recipe includes Milk, Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Vanilla and Chocolate Pastry Cream ahead of time?
Vanilla and Chocolate Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Vanilla and Chocolate Pastry Cream for my calorie or macro goals?
To make Vanilla and Chocolate Pastry Cream higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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